Indulge in the creamy delight of homemade ice cream without the hassle of an ice cream maker! Our No Churn Black Cherry Ice Cream is the perfect treat for warm days and cozy nights alike. With just a handful of ingredients and a mere 10 minutes of prep time, you can whip up a luscious dessert that will have your friends and family begging for seconds. Imagine the rich, velvety texture combined with the sweet-tart burst of black cherries—it's a flavor experience you won't want to miss! Ready to impress your taste buds? Let’s dive into the recipe!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups heavy cream
- 1 can (14 oz) sweetened condensed milk
- 1 cup black cherry preserves
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, pour in the 2 cups of heavy cream. Make sure the cream is cold for better whipping results.
- Using an electric mixer, whip the heavy cream on medium speed until soft peaks form. This should take about 3-5 minutes. Be careful not to over-whip, as you want a smooth and creamy texture.
- In a separate bowl, combine the 1 can (14 oz) of sweetened condensed milk, 1 cup of black cherry preserves, and 1 teaspoon of vanilla extract. Stir well until all the ingredients are thoroughly mixed and smooth.
- Gently fold the whipped heavy cream into the condensed milk mixture. Use a spatula to incorporate the whipped cream, being careful not to deflate it. Fold until there are no streaks of white remaining.
- Once fully combined, pour the mixture into a freezer-safe container. Spread it evenly and smooth the top with a spatula.
- Cover the container with a lid or plastic wrap to prevent ice crystals from forming.
- Place the container in the freezer and let it freeze for at least 4-6 hours, or until the ice cream is firm.
- Once frozen, scoop the ice cream into bowls or cones and serve immediately. Enjoy your delicious no churn black cherry ice cream!
Tips
- Chill Your Equipment: For the best results, chill your mixing bowl and beaters in the freezer for about 10-15 minutes before whipping the cream. This helps the cream whip up faster and achieve a better volume.
- Don’t Over-Whip: Keep an eye on the cream while whipping. You want soft peaks that hold their shape, but if you whip too long, you might end up with butter! Stop as soon as you see those soft peaks.
- Mix Gently: When folding the whipped cream into the condensed milk mixture, use a gentle hand. The key to light and fluffy ice cream is to avoid deflating the whipped cream.
- Experiment with Flavors: While black cherry is delicious, feel free to get creative! You can substitute other fruit preserves or add chocolate chips for a twist on this classic recipe.
- Storage Matters: To prevent ice crystals from forming, make sure to cover your container tightly with a lid or plastic wrap. Store it in the coldest part of your freezer for the best texture.
- Serve with Style: For an elegant touch, serve your ice cream in waffle cones or bowls topped with fresh cherries and a drizzle of chocolate sauce!
Nutrition Facts
Calories: 390kcal
Carbohydrates: 35g
Protein: 4g
Fat: 26g
Saturated Fat: 16g
Cholesterol: 95mg
