A fresh cherry compote gets folded into a fluffy no-churn ice cream base to create a very easy, and very gourmet, No-Churn Cherry Ice Cream.
- 3 cups Stemilt Moon Cherries, pitted
- 3 tablespoons honey
- 1 (14-ounce) can sweetened condensed milk)
- 2 teaspoons pure vanilla
- 1 teaspoon pure almond extract
- ¼ teaspoon kosher salt
- 2 cups heavy whipping cream, chilled
Cook cherries and honey in a medium saucepan over medium heat, mashing with a potato masher, until jammy and thick, 10 minutes; cool completely. Cherry mixture should measure 1½ cups.
Line a 9×5-inch loaf pan with parchment paper (you can also use two pint freezer containers).
Combine sweetened condensed milk, vanilla extract, almond extract, and salt in a large bowl.
Using a stand mixer fitted with the whisk attachment (or a hand held mixer), beat heavy cream on medium high speed until nearly stiff peaks form.
Fold a scoop of whipped cream into sweetened condensed milk until mostly combined. Continue folding whipped cream into sweetened condensed milk in increments until nearly combined; fold in cooled cherry mixture (reserve a spoonful for swirling).
Spread ice cream base into prepared loaf pan or freezer pints. Dollop reserved cherry mixture over top then swirl using a toothpick or skewer. Cover with parchment paper (or lid) and freeze until form, at least 8 hours.
If you really love the flavor of almond extract, add an additional ¼–½ teaspoon extract.
For a lower-sugar ice cream (3 grams less per serving), skip the honey and simply cook the cherries down unil jammy.
Frozen cherries can be used, just be sure to cook them down as directed in the recipe.
- Serving Size: per ½ cup
- Calories: 160
- Sugar: 20g
- Sodium: 72mg
- Fat: 7.5g
- Saturated Fat: 4.5g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 29mg