Cherries 'n' Creme Ice Cream
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Recipe courtesy of The Kitchen

No-Churn Cherries 'n' Creme Ice Cream

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  • Level: Easy
  • Total: 5 hr 15 min (includes freezing time)
  • Active: 15 min
  • Yield: 12 servings (6 cups)



Special equipment:
a 9-by-5-by-3-inch metal loaf pan, chilled
  1. Whisk together the condensed milk, vanilla and salt in a large bowl; set aside.
  2. Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Fold in half of the mashed cherries. Pour into a chilled 9-by-5-by-3-inch metal loaf pan. Sprinkle the top with the remaining mashed cherries. Freeze, covered, until solid and scoopable, about 5 hours.