Wednesday, June 25, 2014

No-Churn Cherry Ice Cream with Chocolate

No-Churn Cherry Ice Cream with Chocolate

Or adapt this easy no-churn recipe for any flavor you like

How often do you make ice cream at home? Until recently, our answer would have been “not very.”

Mostly, that was because we couldn’t get decent results with home ice cream makers. The smaller “pre-freeze” units (the ones where you need to freeze the bowl) only kinda sorta worked for us. The larger machines (the kind with built-in condensers) do a better job—or so we’ve heard. But our kitchen space is limited, so we’ve had to rule out that option. And no way are we going to bother with rock salt and hand cranks.

Which meant that for years, we just shrugged and bought Ben and Jerry’s.

No more, however. We’ve discovered a quick no-churn, no machine way to make ice cream that produces superior results. And it’s a lot cheaper than buying pints of Cherry Garcia® (our favorite flavor, for which this recipe is a credible alternative).

Anybody want to buy a used ice cream maker, cheap?


No-Churn Cherry Ice Cream with Chocolate

Recipe: No-Churn Cherry Ice Cream with Chocolate

Not hankering for cherry ice cream? No worries. It’s easy to adapt this recipe to other flavors. So just think of this as a master recipe for no-churn ice cream. More in the Notes.

This recipe is cream-rich, so it isn’t diet food. But it’s so luscious, you’ll probably be satisfied with a smaller amount than you usually eat. It also uses sweetened condensed milk, which is just regular milk with much of the water removed and sweetener added. Milk and sugar are common ingredients in ice cream making, so using sweetened condensed milk is a quick way to mainline those ingredients into your ice cream base.

This recipe requires you to whip cream, which is easiest to do if you have a stand mixer. A hand mixer will work, but it takes longer. After you mix the ice cream, you’ll need to freeze it for several hours to develop proper consistency.

Mrs. Kitchen Riffs is the sweets maker in our house, and this recipe is her creation. She adapted it from a basic recipe she found in 100+ Luscious Ice Creams without a Machine, an e-book by Suzy Bowler (it’s a very entertaining cookbook, BTW).

This recipe takes about 20 minutes of hands-on time. Then you’ll need to let the mixture freeze for at least 3 or 4 hours (maybe more, depending on your freezer temperature).

The recipe yields about one quart, though it can easily be scaled up or down. Being us, we often double it.

Ingredients
  • 1¼ cups pitted cherries (fresh or frozen; see Step 1 for tips on pitting cherries)
  • 4 ounces bittersweet chocolate (see Notes)
  • 8 ounces heavy whipping cream
  • 1 teaspoon almond extract
  • 3 to 4 ounces sweetened condensed milk (see Notes)
Procedure
  1. Pit the cherries: Wash and dry the cherries and remove their stems. Use a cherry pitter to remove pits. (If you don’t have a cherry pitter, you can push the pits out with a pastry tip, a paper clip that’s been straightened, or a chop stick. Or so I’ve read—we have a cherry pitter, so I haven’t had to experiment.) Chop the pitted cherries into halves. Set aside.
  2. Chop the chocolate into small bits (a mini-food processor works well for this; see Notes). Set aside.
  3. In the bowl of a stand mixer, using the whisk attachment (or in a large bowl, using a hand mixer), whip the cream until it forms soft peaks. Add the almond extract and continue whipping until the cream forms stiff peaks (i.e., ones that hold their shape when you lift out the whisk).  
  4. Add the sweetened condensed milk (start with 3 ounces, then taste; if you’d like more sweetness, add another ounce; see Notes). Add the chopped cherries and the chopped chocolate. Gently fold the ingredients together until they are well mixed.  
  5. Pour the mixture into a shallow one-quart container (see Notes) and cover tightly with a lid.
  6. Freeze the ice cream until it sets firmly (about 3 or 4 hours in our freezer, though your timing may vary).
  7. Scoop and enjoy.
No-Churn Cherry Ice Cream with Chocolate

Notes
  • We like to use Ghirardelli bittersweet chocolate baking bars (60 percent cacao) for this recipe. But any good-quality bittersweet chocolate should work.
  • How small should you chop the chocolate? That’s up to you, though we prefer small bits (maybe the size of sesame seeds). Anything larger can be hard to eat when frozen. We don’t recommend using chocolate chips, which are too big.
  • Sweetened condensed milk tends to be very, well, sweet. We suggest that you start by adding 3 ounces, then taste the mixture. If you want more sweetness, fold in another ounce.
  • In the US, sweetened condensed milk generally is sold in 14-ounce containers. So if you open a new can and have some left over after making this dish, just pour the remaining milk into an airtight container and store it in the fridge. It will keep for at least a week, and probably longer.
  • You can freeze this ice cream in a container of any shape, though we find that shallow ones work best. They allow the mixture to freeze more quickly, which helps the ice cream maintain a smooth, creamy texture. Shallow plastic quart-sized containers work well.
  • You can adapt this recipe to make just about any flavor ice cream you like. Start with 8 ounces of whipping cream and 3 to 4 ounces of sweetened condensed milk, then go where your imagination leads you. Some suggestions to get you started:
  • For vanilla ice cream, add 1 teaspoon vanilla extract.
  • For maple ice cream, add 4 ounces maple syrup.
  • For walnut ice cream, add 1 cup chopped walnuts (or mix the nuts in with the aforementioned maple syrup for maple-walnut ice cream).
  • For peanut butter ice cream: Add 6 ounces of peanut butter mixed with 3 ounces of powdered sugar (heat the peanut butter for a few seconds in the microwave if it’s too stiff to mix).
  • For rum ice cream, add 1½ ounces rum.
  • For rum-raisin ice cream—oh, never mind; you get the picture by now.
  • Rum, brandy, or other spirits make delicious additions to ice cream. But adding alcohol slows down the freezing process (and usually results in ice cream with a texture resembling soft serve—not that there’s anything wrong with that).
  • For another method of making no-churn ice cream, check out this post by Ala at Wallflour Girl.
No-Churn Cherry Ice Cream with Chocolate

Ice Cream Heads

“This is wonderful,” I said, taking a bite of ice cream. “You outdid yourself with this recipe.”

“Thanks,” said Mrs. Kitchen Riffs. “It’s fun to try out variations on it too.”

“Yeah, all those other flavors you’ve been making have been out of sight,” I said. “I loved the salted caramel one you made the other day.”

“Once you learn the basic technique, it’s easy to come up with different flavor combos,” said Mrs K R.

“Hey, you should try a new flavor every week,” I said, scooping up another bite. “Or maybe even two different flavors. Just for research purposes, you know.”

“Well, I could do that,” said Mrs K R. “But then I’ll have to come up with a recipe for Chubby Hubby®, won’t I?”

Ouch.

You may also enjoy reading about:
Zabaglione
Homemade Meringues with Strawberry Sauce
Lemon Cheesecake with Walnut Crust
Chocolate Fudge with Nutella
Walnut Roll Cake
No-Cook Fruit Fool
Grape Flaugnarde (Flan)
Or check out the index for more

140 comments:

Alanna Kellogg said...

Ha ha -- Chubby Hubby! This is glorious -- I often make granitas since they don’t require digging into the lower cupboard for the ice cream maker but this looks fabulous for anyone who wants to dabble with ice cream and is short on space!

Kitchen Riffs said...

Hi Alanna, this really is a good recipe -- truly rivals store-bought ice cream. Granitas are wonderful too -- we really like them. Thanks for the comment.

Sippity Sup said...

No churn sounds intriguing. But I have to say I do get good results with my KitchenAide bowl attachment. Have you tried that? GREG

thelady8home said...

I love condenced milk ice cream, and Mrs KR looks quite the pro at making some good ice cream out of it. If only I could walk into the screen...

Kitchen Riffs said...

Hi Greg, never tried the KitchenAid attachment, and we were actually thinking about it when our KitchenAid of 30+ years died. We just assumed we'd buy another, but in looking around, actually preferred the Cuisinart mixer, so we got that. We get OK results with the ice cream freezers, but just OK. Much better results with this recipe, much to our surprise. Thanks for the comment.

Kitchen Riffs said...

Hi Minnie, this recipe is sooo worth trying! Really outstanding ice cream. Thanks for the comment.

mjskit said...

Well, I know have a hankering for cherry ice cream. :) Love the combination of using cream with the sweetened condensed. I've added rum to cherry ice cream but never almond. What a nice twist to cherry ice cream! Thanks!

Bill said...

Loving the cherry ice cream, John! Perfect way to use in-season cherries. I have a similar recipe (with different fruit) coming up on my blog. I love this easy ice cream recipe. Who needs a freezer, right? Another great post! Thanks!

Abbe@This is How I Cook said...

I tip my hat to Mrs. KR! Lovely recipe. I do have one of the frozen bowl kinds and find it works OK. But this sounds so much easier and it takes up less counter space. I also have a one quart container that is empty right now! I bet the condensed milk gives this a really nice texture. Thanks, John! but please let Mrs. KR know that I do love chubby hubby!

~ Nee ~ said...

Hi John , this is an awesome ice cream recipe and so easy , cherries is in abundance here now and what a great idea to make this recipe with a fruit of the month . Thank Mrs. Kitchen Riffs for the recipe , now my kids can have all the wholesome ice cream they want . Jon the possibilities are endless . Thanks so much for sharing :)

kristy @ the wicked noodle said...

Oh Dear John...you really do have a knack for offering up recipes that I'm dying to try!! This is so intriguing and I have no intention of changing the flavor (at least not the first time, I have a feeling I'll be making this often). Thanks so much for so many wonderful recipes and inspiration, reading your blog is always a joy!

~~louise~~ said...

As soo as I saw this recipe I was hoping upon hoping it was for Cherry Garcia, my very best favorite ice cream brand, ever!

I've thought about making ice cream through the years, even considered ice cream in a bag, but have just never gotten around to it. I wouldn't dare buy yet another appliance I swear I'll use and not! I am mighty tempted to try this though John. I have so many cans of sweetened condensed milk in the pantry. I really should give it a go. Mrs. K.R. has done an outstnading job adapting and fiddling. Thank her and thank you for sharing...

Kitchen Riffs said...

Hi MJ, almonds and cherries are made for each other! IMO, of course. ;-) Thanks for the comment.

Kitchen Riffs said...

Hi Bill, oooh, I look forward to seeing your easy ice cream recipe! The more the better. ;-) Thanks for the comment.

Kitchen Riffs said...

Hi Abbe, this really is such an easy way to make ice cream! And the condensed milk gives a really nice mouth feel. Thanks for the comment.

Kitchen Riffs said...

Hi Nee, the possibilities really are endless with this recipe -- so many different flavor possibilities. Thanks for the comment.

Kitchen Riffs said...

Hi Kristy, glad you enjoy the recipes! And this ice cream really is wonderful just as is. Although that salted caramel version we had was also terrific. ;-) Thanks for the comment.

Kitchen Riffs said...

Hi Louise, this recipe really does work! And as written, it's pretty close to Cherry Garcia (maybe a bit better, IMO, but mainly because it's fresher, and you can use better chocolate). Thanks for the comment.

Simones Kitchen said...

O what a great idea! I have one of those prefreeze things and indeed they sometimes work, but mostly not. So I make Popsicles which is always a winner! But this is just brilliant! Gonna try it for sure...

Kitchen Riffs said...

Hi Simone, this really is such a nice recipe -- great flavor, wonderful texture. Definitely worth a try. Thanks for the comment.

Denise Browning@From Brazil To You said...

Chocolate and cherries together? Sign me in...This looks so refreshing and indulgent, John!

Kitchen Riffs said...

Hi Denise, don't those two combine so wonderfully well? Lovely flavors! Thanks for the comment.

Maureen | Orgasmic Chef said...

A bowl or two of this would be worth the chubby hubby maybe. It looks so good!

Kitchen Riffs said...

Hi Maureen, it is, it is! ;-) Thanks for the comment.

Madonna/aka/Ms Lemon of Make Mine Lemon said...

Oh my gosh. This is the very post I had rattling around in my brain. Now I can just say - what John said. :) I pinned this before I finished reading your post. Good job.

Madonna
MakeMineLemon

Kitchen Riffs said...

Hi Madonna, ;-) This ice cream is so good! And so easy to make. Thanks for the comment.

Debra Eliotseats said...

Churn or no churn, this sounds delicious. You are right---this is no diet food.

GiGi Eats Celebrities said...

I wish I could eat ice cream - oh yes yes I DO!

Kitchen Riffs said...

Hi Debra, definitely not diet food! Which probably is why it's so good. ;-) Thanks for the comment.

Kitchen Riffs said...

Hi GiGi, this really is good stuff! I wish you could eat it too! Thanks for the comment.

Bizzy Lizzy's Good Things said...

Oh my, how very delicious John and Mrs KR! I can imagine the flavours... yum!

Amelia said...

Hi John, your ice cream sound great and refreshing. Thanks for sharing your no churn ice cream. I do love homemade ice cream but I use food processor, a little tedious but worth it. The ice cream still turn out very smooth.

Will give your recipe a try. Have a great week ahead.

Dottie said...

Hi John,
I enjoyed your post very much as I am an ice cream freak and cherries are in season now. Love all kinds and flavors of ice cream. Your Cherry Ice Cream with Chocolate is a marvelous recipe. I love how your notes give us tips. I have heard, (never tried it) that you can take the pit out of a cherry by pushing down a plastic straw over the pit. Have to try that someday.. I also enjoyed hearing from Mrs.Kitchen Riffs, she sounds like a blast.....Thanks for making me smile with delight, and now I have to try that recipe. Have a great day/night. Blessings Dottie :)

Anonymous said...

what a gorgeous,cooling treat....we won't mind large scoops of it for dessert even though it is raining...looks so beautiful....condensed milk and whipped cream is used to make Indian kulfi....and it turns out great without any ice-cream machine...so we bet this treat is creamy and melt-in-mouth perfect,thanks :-)

Mary Frances said...

It is incredibly hot and muggy right now so this ice cream looks really tempting!

Kitchen Riffs said...

Hi Lizzy, this is outrageously good. ;-) And so many different flavors to try -- which is both a good and a bad thing! Thanks for the comment.

Kitchen Riffs said...

Hi Amelia, we should try the food processor method sometime! Sounds interesting. Although this method is so easy. Thanks for the comment.

Kitchen Riffs said...

Hi Dottie, Mrs K R is indeed a blast! The straw tip for pitting cherries sounds interesting. Although a cherry pitter is probably the way to go if you do this at all often (even a couple of times a year). Thanks for the comment.

Kitchen Riffs said...

Hi Kumar, I've never made kulfi, and really should -- I like it. Thanks for the comment.

Kitchen Riffs said...

Hi Mary Frances, hot here too, although not quite a muggy as usual (that will come, though, no fear!). Thanks for the comment.

vanillasugarblog said...

Oh boy! We must change that "not very" to more and more!
I think the best invention of the last few years is the use of "no churn" ice cream. Brilliant and I've made a very good use for it. And I still don't have a cherry pitter; all by hand. Crazy!

wok with ray said...

Whoa that bowl of chunky cherry ice cream looks great! This is just perfect timing for this hot weather we have here in California. Thank you, John! :)

Pat said...

John, this looks delicious! I love ice cream and don't know anyone who doesn't, You are in serious competition with Ben and Jerry you know. :) Great recipe, thanks!

Rosa's Yummy Yums said...

Exquisite! A great summer dessert. Now I'm craving your ice cream.

Cheers,

Rosa

Just a Smidgen said...

We've got a new ice cream shop here that has been a very dangerous find.. but this is even more dangerous and tempting, I can make this at home and not have to drive to get it;) Love this recipe, the flavors and ease of making it is fantastic. Since I do have an ice cream machine, could I put it in there to speed up the freezing part??

Kitchen Riffs said...

Hi Dawn, we're definitely making it more and more! ;-) I have to admit a cherry pitter doesn't speed up the process of pitting cherries all that much; but it's a bit easier to use. Thanks for the comment.

Kitchen Riffs said...

Hi Ray, you're really having "interesting" weather in California this year, aren't you? So this is the perfect antidote! Thanks for the comment.

Kitchen Riffs said...

Hi Pat, Ben & Jerry's has that convenience factor going for them. ;-) But this is truly worth making -- I think Ben and Jerry themselves would enjoy it! Thanks for the comment.

Kitchen Riffs said...

Hi Rosa, ice cream rocks, doesn't it? But then there is that craving thing . . . ;-) Thanks for the comment.

Kitchen Riffs said...

Hi Smidge, this really is dangerous. But worth it. ;-) We haven't tried putting the ice cream in a chilled ice cream freezer tub after we've made it, but the idea sure sounds like it would work. I'll bet it would speed up the freezing. Definitely worth a try! Thanks for the comment.

Shibi Thomas said...

As cherries are in season, I have to try this ice cream recipe. I like the combo of cherries and chocolate you had used here.

Gina Stanley said...

You are going to give Ben & Jerry's a run for their money on this one. I had good results with Jeni's Splendid Ice Creams book last summer, but I broke down and bought a small counter top ice cream machine with the bowl you stick in the freezer. I've never tried the kitchen-aid, but it's heating up around here and ice cream is better than a/c, he he. Hope all is well.
-Gina-

Caroline Taylor said...

Such a great flavour! Sounds delicious.

Kitchen Riffs said...

Hi Shibi, cherries and chocolate work so well together. And we've really been enjoying cherries this year -- really high quality. Thanks for the comment.

Kitchen Riffs said...

Hi Gina, ice cream is definitely better than A/C -- although it's hot enough here that we'd die without the A/C. Those machines with the bowl you freeze do work, but this actually takes less time -- weird. Thanks for the comment.

Kitchen Riffs said...

Hi Caroline, it really is a nice flavor -- our favorite! ;-) Thanks for the comment.

Pamela @ Brooklyn Farm Girl said...

The hardest part of this recipe would be removing a giant bowl of this ice cream from my hands! ;)

Laura Dembowski said...

I'm really surprised to hear you haven't had success with the little ice cream makers. I love my Cuisinart and find the results are way better than anything I buy in the store, pretty much. I keep my freezer reeeeaaaalllly cold (-6) so maybe that's why? Love the idea of using cherries!

Everyday Maven said...

Cherry Chocolate Chunk is one of my fav ice creams (right after Mint Choc Chip!). This sounds so easy and yummy.

Sage Trifle said...

This is very good to know, indeed! My compliments to Chef Mrs. Kitchen Riffs. I can't wait to try this recipe. --Rocquie

Natalie G said...

Reminds me of my childhood, greats flavour!

Barb | Creative Culinary said...

My absolute favorite flavor John although last summer I made Mounds Bar ice cream; a combination of coconut ice cream and chocolate chunks that was divine!

I made some no churn ice cream with a very similar method last summer but I can not deny I love my Cuisinart Maker; I keep the insert in the freezer at all time for emergency ice cream needs!

Kitchen Riffs said...

Hi Pamela, yeah, that is pretty hard.for us, too. ;-) Thanks for the comment.

Kitchen Riffs said...

Hi Laura, we have the Cuisinart too, and the flavors are better than most things we buy int he store. But the texture/consistency of the ice cream often is lacking (too much ice crystallization is a frequent problem, for instance). We have our freezer at zero -- maybe those extra degree really might make a difference! Thanks for the comment.

Kitchen Riffs said...

Hi Alyssa, mint ice cream is awesome! Of course we've never met an ice cream we didn't like. ;-) Thanks for the comment.

Kitchen Riffs said...

Hi Rocquie, this recipe is a keeper, at least for us! Thanks for the comment.

Kitchen Riffs said...

Hi Natalie, this is such great stuff, and probably better than my childhood (but back then most supermarkets stocked only a few flavors of ice cream -- not like now). Thanks for the comment.

Kitchen Riffs said...

Hi Barb, maybe we need to work with our Cuisanrt some more, although we've had it a good 10 years or more and just have never been able to get the texture/consistency we want. Although maybe the newer models are better. Or maybe we're just incompetent. ;-) Anyway, this is good stuff! Thanks for the comment.

Chris Scheuer said...

This is pretty amazing that you don't need a special machine. It looks wonderful and I love how versatile it is!

mimi rippee said...

Funny! I just made ice cream today using an electric machine, and I was griping to my husband that I hate it cause the ice cream freezes so hard on the outside of the bowl. So this is perfect timing! Thank you so much! Your cherry garcia is perfection!

Kitchen Riffs said...

Hi Chris, this really is easy. Beating the egg whites is the only real work, and with a stand mixer that's easy. Thanks for the comment.

Kitchen Riffs said...

Hi Mimi, we must have been anticipating you! ;-) This method really works well. I'll never say never, but it's hard to see going back to the machine. Thanks for the comment.

Carol at Wild Goose Tea said...

I am having dinner guests for a casual deal Saturday afternoon. I think I just found my dessert. Make ahead---easy---delicious. Thank you!

Dawn Yucuis said...

This looks wonderful. I don't have an ice cream maker either, so this would be perfect for me. Thanks for sharing.

Liz Berg said...

I still haven't made a no-churn ice cream, but you post has encouraged me to try one this summer. I love ice cream with fresh cherries...a childhood favorite!

Kitchen Riffs said...

Hi Carol, this would be perfect -- not to mention tasty. ;-) Thanks for the comment.

Kitchen Riffs said...

Hi Dawn, this really is an easy recipe, and is great for those that don't have ice cream machines. Thanks for the comment.

Kitchen Riffs said...

Hi Liz, don't cherries work so well in ice cream? Truly delish! Particularly with the chocolate. ;-) Thanks for the comment.

Beth said...

Sigh. This sounds delicious. Chocolate cherry ice cream is a wonderful combination - although I wouldn't complain if Mrs. KR posted her salted caramel variation next week. A gorgeous post.

Kitchen Riffs said...

Hi Beth, actually Mrs K R made some of her salted caramel kind last night that we'll be serving to guests today. ;-) It's really easy -- just make some of your favorite salted caramel (the web is full of recipes, all basically the same). Let it set up, but when still on the soft side make your ice cream base, and mix in as much as you like. ;-) Thanks for the comment.

Cheri Savory Spoon said...

I sure enjoy the banter between Mrs. Riff and you, it certainly adds more flavor to your dishes. I do not have an ice cream maker so I will be making this.

Kitchen Riffs said...

Hi Cheri, those ending dialogues are fun to write. ;-) And this is the perfect recipe when you don't have an ice cream maker! Thanks for the comment.

Lea Ann (Cooking On The Ranch) said...

Sounds like perfect ice cream to me. Pinned.

Gourmet Getaways said...

Lol, chubby hubby sure enjoyed this! I'll try this as one of the first recipes for summer!

Julie
Gourmet Getaways

Kitchen Riffs said...

Hi Lea Ann, we really like it -- hope you do too! Thanks for the comment.

Kitchen Riffs said...

Hi Julie, ;-) This is definitely worth trying, IMO. Thanks for the comment.

motherrimmy said...

When we bought our house the previous owner left an ice cream maker. We've used it a few times, but it's a pain. I love this idea. I can't wait to try it with the nephews when they come. They've love it!!

Kitchen Riffs said...

Hi Kristi, sounds like our experience is your experience with ice cream makers! This recipe really works pretty well, and isn't at all difficult. Thanks for the comment.

Carolyn Jung said...

Cherry Garcia is one of my fave flavors, so this combo is right up my alley. Perfect for those who don't have an ice cream maker, too.

Kitchen Riffs said...

Hi Carolyn, we love the stuff! Although we've been awfully partial to salted caramel lately. ;-) Thanks for the comment.

Nami | Just One Cookbook said...

I feel like I was drooling while reading your post. Love this ice cream, and it's even better we don't need an ice cream machine. I think it was 3 summers ago - I waited the whole summer deciding if I should buy a machine or not, and I bought it at the end of summer (so silly). I enjoy using it, but it does takes a big space to store, and we have to freeze the bowl 24 hours before... so I don't usually use it in winter time. I love this recipe that I can just make whip cream with a stand mixer and make ice cream. I would love to try this flavor first before trying next. Cherry and chocolate is a great match!

Kitchen Riffs said...

Hi Nami, ice cream machines really do take a commitment. As you say, it takes ages to freeze the bowl, than churning the ice cream isn't the fastest process. And then you need to freeze it anyway to firm it up. This is faster, easier, and I think the results are better. Hope you enjoy this! And thanks for the comment.

Ala said...

I'm still ogling over this post, John! I was so excited when I saw it last week--thanks so much for the link-back, by the way. Summer's definitely coming in at full swing!

Kitchen Riffs said...

Hi Ala, I know condensed milk isn't your favorite, but it really works in no-churn ice cream -- you should give it a try! Thanks for the comment.

p said...

You did good, John.....I love ice cream and your recipe is in serious competition with B&J's Cherry Garcia. Ummm, maybe we should be giving Mrs. KR the kudos?

Suzanne said...

I am so going to try this. I don't have an ice cream maker but I love ice cream so this could be the solution. I like the idea of some of your alternative flavours.

Raymund said...

Thats so nice for the summer weather in the Northern Hemisphere, cant wait for summer down here

Amy (Savory Moments) said...

Yes! This looks delicious! I'm eagerly awaiting cherry season here (should be only a week or so) because I've been wanting to make a cherry ice cream so much! I love this idea of a no churn ice cream! I have the unit that attaches to my Kitchen Aid mixer and I like it a lot, but it can also be a bit of a pain.

Vicki Bensinger said...

John this recipe is wonderful. It never occurred to me to whip the cream first. Sweetened condensed milk is a favorite of mine - I have a serious sweet tooth. I will have to try this, then figure out how to make the ice cream chocolate. I wonder if adding melted chocolate to the cream would work, then whipping it.

I'm excited to try this. By the way years ago I taught an ice cream camp and I did the rock salt method among others and the rock salt method was very good. I do like my Cuisinart although I haven't used it in quite sometime.

Sorry for my delay post. I rarely get posts sent to me anymore so it becomes a challenge keeping up with everyone. Great post!

Peachy @ The Peach Kitchen said...

No churn ice cream recipe! And Cherry-Chocolate at that. You got me craving ice cream at night!

Kitchen Riffs said...

Hi Pat, Mrs K R knows the kudos are really for her -- she reminds me of that daily! ;-) This really is worth making -- super recipe. Thanks for the comment.

Kitchen Riffs said...

Hi Suzanne, although we love the combo of cherries and chocolate, some of the alternative flavors are really wonderful. But we've never met a flavor of ice cream we didn't like. ;-) Thanks for the comment.

Kitchen Riffs said...

Hi Raymund, don't worry, you'll be getting your summer before long! And we winter again. Funny the way that works, isn't it? ;-) Thanks for the comment.

Kitchen Riffs said...

Hi Amy, I think the best thing about this recipe is it really doesn't take much time. You do need to freeze the ice cream, but that's no work. And it tastes so good! Thanks for the comment.

Kitchen Riffs said...

Hi VIcki, sorry you're still having trouble receiving email notifications of posts! It's a mystery -- there are others who aren't also, but most people are. So weird. Anyway, this method is really worth trying. And now that you mention it, I don't think we've made chocolate ice cream -- we'll have to try that! Thanks for the comment.

Kitchen Riffs said...

Hi Peachy, sorry about that craving thing. ;-) This is really worth making, night or day! Thanks for the comment.

Hotly Spiced said...

We have a chocolate bar in Australia called a 'Cherry Ripe'. It's dark chocolate on the outside and filled with cherries on the inside - your ice cream reminds me of it a lot. I love how this is no churn and can be so quickly made. I have a hand-crank machine with the ice and rock salt and that was always brought out for kid's birthday parties. I also have the one with the bowl you put in the freezer but I don't use it because of the space it take up in the freezer and the time it takes to freeze the bowl - it's never ready when you are! And like you, I'd like a 'proper' machine but where would I put it! This is a wonderful solution xx

Kitchen Riffs said...

Hi Charlie, this recipe really is so nice, and fun to experiment with. Plus it's easy -- bonus! Thanks for the comment.

IndrÄ— said...

Two awesome things in one dish - what not to love about it?! I wish we have warmer days, so I can cook some ice-cream.

Kitchen Riffs said...

Hi IndrÄ—, isn't this nice? Although we like ice cream best in the summer, we eat plenty of it in cold weather, too! ;-) Thanks for the comment.

Fran @ G'day Souffle' said...

I just bought some 'gingerbread' spice here in Paris, which we learned to make ice cream with at the Cordon Bleu school. However, the recipe calls for an ice cream maker. Maybe I can use your recipe and use my gingerbread flavouring instead!

Shikha | Shikha la mode said...

Love that cherry-chocolate combo. I have an ice cream maker, but I'm always impatient with it so gotta try this no-churn option!

Amira said...

Oh my, this is so so lovely my fav combination cherry and dark chocolate. I can go wild with your recipe. I do not have an ice cream machine due to kitchen space problem too but was thinking of getting one this summer as I am dying to make gelato. Your recipe makes me crave ice cream but we are fasting now so I have to wait till it is night time :). Gorgeous recipe by all means and I might go for the whole can of condensed milk hahaha.

Guru Uru said...

I love cherry and chocolate together so this heady combination is the way to go :D
Incredible recipe!

Cheers
Choc Chip Uru

Kitchen Riffs said...

Hi Fran, I'll bet the gingerbread spice would work! Sounds delish. ;-) Thanks for the comment.

Kitchen Riffs said...

Hi Shikha, isn't that a great flavor pairing? I love it! And this recipe is so fast, it's perfect for he impatient. ;-) Thanks for the comment.

Kitchen Riffs said...

Hi Amira, after sunset, when you break your fast, I'll bet the whole can of condensed milk would be quite welcome! This really is a recipe work trying. Thanks for the comment.

Kitchen Riffs said...

Hi Uru, this is indeed a heady flavor combo -- so good! I love it. ;-) Thanks for the comment.

Zoe said...

Hi John,

I have made ice cream with this combination before... I guess condensed milk is the magic ingredients for no churning sort of ice cream.

This recipe is brilliant!

Zoe

Kitchen Riffs said...

Hi Zoe, isn't this great ice cream? Condensed milk really does add a lot! Thanks for the comment.

Amy zhong said...

mm i cant wait for cherry season!

Kitchen Riffs said...

Hi Amy, we're still in prime cherry season here -- so we're loving it! Thanks for the comment.

GiGi Eats Celebrities said...

I could certainly see myself skinny dipping in that delicious concoction!

Kitchen Riffs said...

Hi GiGi, what a fun thought! Although eating this, alas, makes one anything but skinny. Worth it, though. Thanks for the comment.

Kiran @ KiranTarun.com said...

Cherries and chocolate is definitely a delicious combo!! YUM!

Kitchen Riffs said...

Hi Kiran, isn't this a wonderful combo? One of my favorites! Thanks for the comment.

MyMansBelly said...

I haven't made ice cream like this for a loooong time. Thanks for the post reminding me that I don't need to make room in my overcrowded freezer for that &@%# bowl! I'm a chocolate cherry freak too...so this one's going to the top of my "must make list." :)

Kitchen Riffs said...

Hi Pamela, yeah, the overcrowded freezer is another reason to dislike those freezer-bowl ice cream makers! We always had to make room for it in ours. And they're so bulky! You'll enjoy this. Thanks for the comment.

beyondkimchee said...

I love Ben & Jerry's bkacj cherry ice cream but yours looks even better. It is no churn and still create the creamy texture? This is my kind of recipe I should try soon.

Kitchen Riffs said...

Hi Holly, the texture of this is great! Particularly within 24 hours after you make it (after that it can get a bit icy, but nothing that taking it out of the freezer 10 minutes before you want to serve it won't cure). This is really so good. ;-) Thanks for the comment.

Asmita said...

This cherry ice cream sounds perfect! I love that you don't have to use the ice cream maker for it. Making it soon!

Kitchen Riffs said...

Hi Asmita, this really is such a nice recipe. We love the cherry and chocolate, but every flavor we've made using this method has been outstanding. Thanks for the comment.

Kim Bee said...

Oh my gosh, this is absolutely amazing. I am such a sucker for cherries, and for ice cream. I must try this asap.

I need that cookbook Mrs Riffs used, sounds amazing.

Kitchen Riffs said...

Hi Kim, that's a nice cookbook. And this is a great flavor of ice cream. This recipe is so worth trying -- I think you'd really like it. Thanks for the comment.

Amanda@ChewTown said...

I love a no-churn condensed milk icecream. This cherry version look gorgeous.

Kitchen Riffs said...

Hi Amanda, what I like about this recipe is it takes so little time and is so easy! Plus I don't have to find room for that bulky freezer bowl in my overcrowded freezer! Thanks for the comment.

Anonymous said...

Looks delicious, I am going to have to try this one! :)

Check out my site sometime, recent post: Vanilla Ice Cream
Michael
http://michaelswoodcraft.wordpress.com/2014/07/29/vanilla-ice-cream-2/

Kitchen Riffs said...

Hi Michael, it's really great ice cream. We've been making tons of ice cream lately (including vanilla, so I'll definitely check out your post) and just love this method. Thanks for the comment.

Jamie said...

As one of the rare (or so it seems) food bloggers who does not own an ice cream machine, I am always looking for no-churn recipes and this one is a doozy! Fabulous! I love cherries and chocolate!

Kitchen Riffs said...

Hi Jamie, those home ice cream machines are fun, but IMO not really all that they're cracked up to be. This method is much faster, and the texture is better IMO. Thanks for the comment.