You don’t need an ice cream maker to make this Cherry Chocolate Swirl Ice Cream! This is an easy, small batch, no-churn recipe for vanilla ice cream streaked with fresh cherry syrup and rich chocolate swirl.
In a medium mixing bowl, use a handheld mixer to whip the heavy cream until firm peaks form - about 3-5 minutes.
Measure out the sweetened condensed milk in a liquid measuring cup. Transfer the extra condensed milk to a Tupperware or jar to use in a different recipe - like this Lime Cracker Icebox Pie! Add the vanilla extract and salt and whisk to blend.
Using a rubber spatula, add the sweetened condensed milk mix to the whipped cream and slowly fold the mix together until thoroughly incorporated.
Transfer the ice cream base to the loaf pan and cover tightly with plastic wrap. I use a rubber band to secure the wrap tightly, then cover again with aluminum foil. Place the ice cream in the freezer to freeze for at least 30 minutes before adding the cherry and chocolate swirl.
CHERRY SWIRL
While the ice cream is freezing, make the cherry and chocolate swirl.
In a small saucepan, add the pitted and chopped cherries, maple syrup and lemon juice. Cook over medium-low heat, periodically mashing the cherries with a wooden spoon. Cook until the juices have been released from the cherries and the mix becomes slightly thick - about 10 minutes.
Press the cherry puree through a fine mesh strainer set over a small bowl. Press the mix firmly through the strainer using the wooden spoon, making sure to scrape the underside of the strainer to collect all the cherry juice!
Place the cherry puree in the fridge to cool until ready to swirl into the ice cream.
CHOCOLATE SWIRL
In a microwave safe bowl, add the chocolate chips and milk and heat in the microwave for about 30 seconds, or until the milk is heated. Remove from the microwave and stir the chocolate mix until the chocolate chips have completely melted. Set aside at room temperature to cool until ready to swirl into the ice cream. Do not place in the fridge, or it will set up too firm to swirl.
Remove the ice cream from the freezer after at least 30 minutes. The ice cream should be the consistency of soft serve.
Using a rubber spatula, drop dollops of the cherry puree and chocolate sauce on top of the ice cream. Swirl into the ice cream. Mix the swirls as much or as little as you like. The less you swirl, the more pure cherry and chocolate you will have. The more you swirl, the more the cherry and chocolate will mix in with the vanilla ice cream.
Cover the ice cream with the plastic wrap and aluminum foil, and freeze for at least 6 - 8 more hours, until the ice cream has set.
When ready to serve, the ice cream can be scooped straight from the freezer! No need to thaw. Top with any extra cherry and chocolate swirl you have left over and enjoy!