Chocolate Cherry Bliss Cream, a no churn easy to make ice cream that can be made with a loaf pan. A creamy vanilla base ice cream full of dark chocolate and cherries.
I’m not going to lie, for years I would only eat ice cream in a bowl. Seriously, what was I thinking! Waffle cones are absolutely scrumptious and my new fav way to enjoy every flavor possible. I even make the excuse that a bike ride to the ice cream shop deserves two scoops!
Indulgence of chocolatey fruity bliss cream is just what a hot summer day calls for. Make your own bliss cream at home and stay in the AC if you choose:) All you need is a loaf pan and a mixer! You can use a bowl and a hand mixer if you don’t have a large stand mixer. Feel free to substitute your favorite fruit as well.
Chocolate Cherry Ice Cream
- 2 cups heavy cream
- 1 tablespoon vanilla
- 1 14 oz can sweetened condensed milk
- 2 cups pitted and chopped cherries
- ½ cup chopped dark chocolate
Remove pit and chop cherries into small chunks.
Place cherry chunks into a small sauce pan and cook on medium 2-3 minutes to soften.
Set pan aside to cool.
Pour heavy cream and vanilla into bowl of a stand mixer.
Whip heavy cream om medium high until stiff peaks form.
Add sweetened condensed milk and whisk on medium low long enough to combine. (just a few seconds)
Remove bowl from the mixer.
With a spatula fold in cherries and chocolate.
Spoon mixture into a loaf pan.
Freeze for 4-5 hours or overnight to set.
Let pan thaw for 5-10 minutes before scooping.
*This recipe made 16 servings of one scoop at 4 ounces, using a 9 x 5 inch loaf pan. *