Cherry ice cream (no churn)
This cherry ice cream is a delicious mix of sweet creaminess and fruity flavor. Delicious and refreshing.
Servings: 4 approx - makes a little more than 2 cups)
Calories: 295kcal
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Ingredients
- 8 oz cherries
- ⅔ cup heavy cream double cream
- ½ cup sweetened condensed milk
Instructions
- Pit the cherries and discard the stones. Blend the pitted cherries in a food processor or blender until relatively smooth (smaller chunks are fine).
- Separately, whip the cream until it forms medium-firm peaks.
- Carefully fold the cherry puree and sweetened condensed milk into the cream so that it is combined (no white streaks) but without loosing too much air.
- Pour the mixture into a plastic container or loaf tin, cover and transfer to the freezer. Leave to freeze for around an hour, then stir the mixture with a fork to mix through any chunks of cherry that may have fallen to the bottom (but without stirring so much you loose the air).
- Re-cover and freeze for a further 3 hours, minimum, for soft-serve or ideally overnight.
Video
Nutrition
Calories: 295kcal | Carbohydrates: 31g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 67mg | Sodium: 64mg | Potassium: 298mg | Fiber: 1g | Sugar: 28g | Vitamin A: 722IU | Vitamin C: 5mg | Calcium: 142mg | Iron: 1mg
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