No Churn Cherry Ice Cream
Making no churn homemade cherry ice cream is a simple and great way to enjoy it without the need for an ice cream maker or eggs.
Servings: 1 litre tub
Calories: 3.999kcal
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 400 gms (or) 3 Cups Fresh Cherries washed and pitted
- 300 ml (or) 1 ¼ Cup Double Cream/Heavy Cream
- 300 gms (or) 1 Cup Condensed Milk
- 3 Tablespoons Water
Instructions
- In a medium saucepan, combine the cherries and a few tablespoons of water.400 gms (or) 3 Cups Fresh Cherries, 3 Tablespoons Water
- Cook over medium heat, stirring occasionally, until the cherries release their juices about 10-12 minutes.
- Slightly mash cherries with the back of the spoon.
- Place the strainer on a bowl or container. Switch the heat off and transfer the cherries into a strainer.
- Drain the juice and let the cherries sit in a strainer to remove any excess liquid.
- In a mixing bowl, whip the heavy cream using an electric mixer on medium-high speed until stiff peaks form. This will take about 3-5 minutes.300 ml (or) 1 ¼ Cup Double Cream/Heavy Cream
- Now add condensed milk and cooled cherry juice and whip for just half a minute until everything is well combined.300 gms (or) 1 Cup Condensed Milk
- Gently fold the cooled cherries with a spatula into the ice cream base, ensuring an even distribution of cherries throughout the mixture.
- Pour the mixture into a freezer-safe container. Smooth the top with a spatula.
- Cover the container with plastic wrap or a lid and freeze for at least 6 hours or until the ice cream is firm.
Notes
Prevent Ice Crystals: Cover the ice cream with clingfilm or parchment paper, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming.
Succulent Cherries: Choose fresh and juicy cherries for the best flavour and taste.
Whipping Process: Use a chilled bowl, whisk attachment and cream to speed up the whipping process. Keep the bowl in the fridge for 2-3 hours and then use it.
Mashed Cherries: My kids enjoy the texture of the cherries in their scoop, so I decided to leave the bits in. For a smooth texture, you have to purée cooked cherries and combine with whipped cream.
Nutrition
Calories: 3.999kcal | Carbohydrates: 684g | Protein: 66g | Fat: 141g | Saturated Fat: 87g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 36g | Cholesterol: 441mg | Sodium: 464mg | Potassium: 8.502mg | Fiber: 67g | Sugar: 582g | Vitamin A: 7.259IU | Vitamin C: 234mg | Calcium: 1.467mg | Iron: 12mg
