No-Churn Cherry Ice Cream
No-Churn Cherry Ice Cream is easy to make with just a few ingredients, light, fruity, creamy, zesty, and incredible refreshing.
Servings 6 servings
- 12 oz cherries frozen or fresh, pitted
- 1/2 cup cherries frozen or fresh, chopped
- 14 oz can sweetened condensed milk chilled
- 1/3 cup cherry juice store-bought or made from fresh
- 1 lime juiced
- 1 lime zested
- 1 1/2 cups whipping cream
- 3 tablespoons powdered sugar
Add the 12oz of cherries to a medium-sized bowl and allow to thaw if you are using frozen cherries. It will take about 2 hours for them to thaw.
Drain the cherries and reserve the juice.
Add the 12oz of cherries to a blender and puree, leaving in some chunks.
Combine the cream with the powdered sugar and whip until it holds its shape.
Fold the whipped cream into the cherry purée, add the cherry juice, lime juice and zest, and 1/2 cup of chopped cherries. Add the condensed milk and stir well to combine.
Pour the mixture into an 8x8 dish, cover with a lid and freeze for at least 5 hours or overnight.
Remove from the freezer, and let it stand at room temperature for 15 -20 minutes before serving.
Calories: 473kcal | Carbohydrates: 59g | Protein: 8g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 76mg | Sodium: 84mg | Potassium: 253mg | Fiber: 2g | Sugar: 54g | Vitamin A: 1095IU | Vitamin C: 12mg | Calcium: 222mg | Iron: 1mg