One of our favorite things to do in the summer is to make our own homemade ice cream. Use an ice cream machine? No way! Who has time for that?? This Cherry Ice Cream is from scratch in less than 24 hours, with no machine!
Several years ago I found a recipe where the blogger promised ice cream with no machine. And I was all about that! I made my own version of a coffee ice cream with peanut butter, chocolate syrup and coffee and it was heavenly.
So naturally, I had to try other flavors, yes? Like Moscato Ice Cream. I promise this tastes as amazing as it sounds. I have made this one many times along with other flavors because there are just so many options!
Here we go —->
I blended my heavy whipping cream, added cherries
Then added some pureed cherries and the condensed milk
Then I folded it all together until it was blended perfectly.
Once it was blended I added it to a freezer-proof plastic container that has a tight lid fit on it. I say to freeze it for 24 hours, but depending on your freezer it might be less than that or it could be longer.
2 cups of Heavy Whipping Cream, cold
1 can Sweetened Condensed Milk
1/2 c of fresh, pitted cherries
1/2 c of fresh, pitted cherries, blended
- Start with mixing your heavy whipping cream, blending until you have stiff peaks.
- Add in your condensed milk and cherries along with the blended cherries and mix until they are well blended.
- Pour into a freezer-safe container with a lid.
- Freeze for approx 24 hours. (It could be less depending on how cold your freezer is)
You could easily add some other ingredients to this as well. Chocolate syrup? Pistachios? Brownie? What would you add to your homemade cherry ice cream?