No Churn Chocolate Cherry Ice Cream

A delightful concoction that marries rich chocolate flavors with the sweet tartness of cherries, all without the need for an ice cream maker!

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Prep Time 20

Total Time 6 40

Servings: 8 servings

Course: Dessert, Frozen Treat

Cuisine: American

Calories: 300

Base Mixture

2 cups heavy whipping cream Look for a high-fat content (at least 36%) for the best results.
1 can sweetened condensed milk (14 ounces) Foundation of the creamy texture.
1 teaspoon vanilla extract Opt for pure vanilla extract for a deeper flavor.

Mix-ins

1 jar maraschino cherries, chopped (16 ounces) Choose quality cherries for maximum flavor.
1 bar semi-sweet chocolate, chopped (8 ounces) Use high-quality chocolate for better taste.
2/3 cup hot fudge topping Use your favorite store-bought brand or homemade.

Preparation

Place a 10x7 inch pan in the freezer to chill while you prepare the ice cream.
In a stand mixer, beat the heavy cream starting on low and gradually increasing to medium. Whip until thick and stiff peaks form, about 4-5 minutes.
In a medium bowl, combine cherry juice (reserved from the cherries), sweetened condensed milk, and vanilla. Mix well until fully combined.
Gently fold the whipped cream into the milk mixture using a spatula.
Add the chopped maraschino cherries and semi-sweet chocolate to your mixture, reserving some for topping. Fold until mixed through evenly.
Pour half of the ice cream mixture into your chilled pan. Drizzle 1/3 cup of hot fudge over it.
Spread the remaining ice cream mixture over the fudge layer and drizzle the rest of the fudge on top.
Use a knife or skewer to swirl the hot fudge through the ice cream.
Top with the reserved cherries and chocolate.
Cover your pan with plastic wrap and freeze for at least 6 hours, or until firm.

Store in an airtight container to prevent freezer burn. Use parchment paper over the ice cream to keep it fresh longer.