Ingredients
Cherries and Flavorings
- 3 cups Stemilt Moon Cherries, pitted
- 3 tablespoons honey
- 2 teaspoons pure vanilla extract
- 1 teaspoon pure almond extract
- ¼ teaspoon kosher salt
Base
- 1 (14-ounce) can sweetened condensed milk
- 2 cups heavy whipping cream, chilled
Instructions
- Process Cherries: In a blender or food processor, combine the pitted Stemilt Moon Cherries and honey. Blend until smooth and evenly pureed to bring out their natural sweetness and flavor.
- Mix Sweetened Condensed Milk and Extracts: Transfer the cherry puree to a large mixing bowl. Stir in the sweetened condensed milk, vanilla extract, almond extract, and kosher salt. Mix well until all ingredients are fully combined creating a smooth, flavorful base.
- Whip the Cream: Using a hand mixer or stand mixer, whip the chilled heavy whipping cream until stiff peaks form. This will add lightness and volume to the ice cream.
- Combine Whipped Cream and Cherry Mixture: Gently fold the whipped cream into the cherry and condensed milk mixture. Use a spatula to carefully combine, preserving the airy texture for a creamy consistency.
- Freeze: Pour the mixture into a freezer-safe container, smoothing the top with a spatula. Cover with a lid or plastic wrap and freeze for at least 6 hours or overnight until firm and scoopable.
- Serve: Scoop the no-churn cherry ice cream into bowls or cones. Enjoy immediately for a creamy, cherry-filled treat!
Notes
- Make sure the heavy cream is well chilled to whip properly.
- You can adjust the honey quantity depending on the sweetness of your cherries.
- For a chunkier texture, reserve some chopped cherries and fold them in at the end.
- Store leftover ice cream in an airtight container in the freezer for up to one week.
- Allow the ice cream to sit at room temperature for 5-10 minutes before scooping to soften slightly.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
