Cherry Chocolate Swirl Ice Cream
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.
Servings: 6 Servings
Calories: 302kcal
Equipment
Ingredients
Ice Cream
- 1 cup heavy whipping cream
- ⅔ cup sweetened condensed milk this is about 1/2 of a 14-ounce can
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
Cherry Swirl
- 2 cups fresh cherries, pitted and chopped
- 1 tablespoon pure maple syrup or any sweetener
- 2 teaspoons lemon juice
Chocolate Swirl
- 4 ounces semi-sweet chocolate chips
- 3 ounces milk
Instructions
Ice Cream
- In a medium mixing bowl, use a hand mixer to whip the heavy cream until firm peaks form - about 3 to 5 minutes.1 cup heavy whipping cream
- Add the sweetened condensed milk, vanilla, and salt to the whipped cream and slowly fold the mix together until thoroughly incorporated. Note - You will have extra sweetened condensed milk that you can use use for another batch of ice cream.2/3 cup sweetened condensed milk, 1 teaspoon vanilla extract, 1/4 teaspoon kosher salt
- Transfer the ice cream base to the ice cream container. 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 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 cherries becomes slightly thick - about 10 minutes.2 cups fresh cherries, pitted and chopped, 1 tablespoon pure maple syrup, 2 teaspoons lemon juice
- Press the cherry puree through a fine mesh strainer set over a small bowl. 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. Heat in the microwave for about in 10 second increments until the milk is just heated - do not overheat. Stir 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.4 ounces semi-sweet chocolate chips, 3 ounces milk
- 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 into the ice cream. Swirl into the ice cream with a knife or toothpick - 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 and freeze for at least 6 more hours, or overnight.
Nutrition
Calories: 302kcal | Carbohydrates: 30g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 44mg | Sodium: 119mg | Potassium: 303mg | Fiber: 2g | Sugar: 26g | Vitamin A: 552IU | Vitamin C: 4mg | Calcium: 121mg | Iron: 1mg