Black Forest No Churn Ice Cream

2 months later and my first post would be about ice cream…exciting stuff!!! I only ever recall making ice cream once, when I was in the 5th grade. We had to bring ziploc baggies and heavy cream and our teacher provided us with ice and salt. We filled our little baggies with cream and flavorings and tossed it into a bigger baggie filled with ice and salt. Then we shook and shook till our tiny hands froze off and ate ice cream out of a bag. It’s just something you don’t forget as a kiddo, but ain’t nobody have the time to sit around and shake a bag to make ice cream whilst freezing their hands off. Soooo here’s an easier version which is super quick and yummy for homemade ice cream. Plus, you can switch out the fillings to whatever your heart desires, the possibilities are endless!

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I decided to go with cherries since there are in season and are so dang juicy and delicious, but also because I was craving thrifty’s black cherry ice cream… I added some chocolate to it as well, because why not??? Might as well go all out if I’m having ice cream, no? You’ll have to make the cherry compote first and if you have a cherry pitter, it’ll make this job a lot easier for you. I, on the other hand had to slice each cherry and remove the pits. Tedious work, but SO worth it. Then you pretty much beat the ingredients together, layer in your toppings and freeze! Voila! You have yourself homemade ice cream! Hope you guys love it, and don’t forget to tag #thebutterywhisk if you make it!

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BLACK FOREST NO CHURN ICE CREAM RECIPE 

INGREDIENTS

  • 1 can condensed milk
  • 2 cups heavy cream
  • 1 tsp vanilla extract
  • 5oz. dark chocolate (chopped)
  • 1 cup cherry compote
    • 12oz. black cherries (pitted)
    • 1/4 cup granulated sugar
    • 2 tbsp. water

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DIRECTIONS

  • In a small pot, bring cherries, sugar & water to a boil.
  • Let it simmer until the cherries break down, stirring often (~10mins).
  • Transfer to a bowl to cool in the fridge while you prepare the cream.
  • In a large bowl, beat together the condensed milk, heavy cream, & vanilla extract till stiff peaks form (~4mins).
  • With a spatula, fold in the chocolate.
  • Pour half the mixture into the pan of your choice (I used a bread pan) & add half of the chilled cherry compote on top.
  • With a knife, swirl the cherry compote into the cream & repeat once more.
  • Place ice cream mixture into the freezer for at least 4hrs, preferably overnight.
  • Serve in a cup or cone with extra fresh black cherries & chocolate shavings (optional). You can totally spoon it straight from the pan 😉

*Toppings can be switched out for other fruit compotes, cookies, candies, or flavorings!

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2 comments

  1. Love this recipe! I think I will be using this as base for another flavor soon 🙂

    1. Thank you! I hope you like it! Let me know how it goes 😊♥️

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