Cherry Chocolate No-Churn Ice Cream
No-Churn Cherry Chocolate Ice Cream is a quick and creamy dessert made with heavy cream, sweetened condensed milk, vanilla, maraschino cherries, and mini chocolate chips. It’s a fun no-bake treat that comes together in minutes—no ice cream maker required!
Ingredients
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk 14 oz.
- 1 tsp vanilla
- 1 cup dark maraschino cherries chopped and patted dry
- 3/4 cup mini chocolate chips
- 2-3 Tbsp maraschino cherry juice optional
- 1/2 tsp cherry extract for extra cherry flavor, optional *See note
- 1-2 drops red food coloring for color, optional
Instructions
- Chill your mixing bowl and beaters in the freezer for 10–15 minutes before starting. It helps the cream whip up faster and fluffier!
- In the chilled bowl, beat the heavy cream with a hand or stand mixer until stiff peaks form. When you lift the beaters, the peaks should stand up on their own.
- In a separate bowl, whisk together the sweetened condensed milk, vanilla, cherry juice (if using) and cherry extract (if using). Add in a drop or two of deep red food coloring and mix until it’s evenly distributed.
- Add a third of the whipped cream to the condensed milk mixture and gently fold it in to lighten the base. Then fold in the rest of the whipped cream until smooth and fluffy. Fold slowly and gently so that your whipped cream stays as fluffy as possible.
- Fold in the chopped cherries and mini chocolate chips. For a fun look, save a few cherries to swirl on top.
- Pour the mixture into a loaf pan or freezer-safe container. Swirl in any extra cherries on top, then cover tightly and freeze for at least 6 hours or overnight.
- Let the ice cream sit out for about 5 minutes before scooping for the creamiest texture.
Notes
*A note about cherry extract: If you're already going to use cherry extract and food coloring, you can skip adding the maraschino cherry juice, as it won't add much at that point
**You can replace the mini chocolate chips with a fudge swirl. Just spoon about half of your ice cream "batter" into the container you're freezing it in, dollop some fudge in and swirl it with a butter knife. Then, repeat that with the other half of the ice cream mixture.