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Chocolate Cherry Bliss Cream

waffle cones full of cherry ice cream

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.

no churn chocolate cherry ice cream scoops

waffle cones full of cherry ice cream

chocolate cherry ice cream in waffle cones

waffle cones full of cherry ice cream
5 from 1 vote
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Chocolate Cherry Ice Cream

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.
Course Dessert
Cuisine American
Keyword cherry, chocolate, ice cream
Prep Time 10 minutes
Freezer Time 4 hours
Servings 16 servings
Calories 197 kcal

Ingredients

  • cups  heavy cream
  • tablespoon  vanilla
  • 14 oz can sweetened condensed milk
  • 2 cups pitted and chopped cherries
  • ½ cup chopped dark chocolate

Instructions

  1. Remove pit and chop cherries into small chunks.
  2. Place cherry chunks into a small sauce pan and cook on medium 2-3 minutes to soften. 

  3. Set pan aside to cool.
  4. Pour heavy cream and vanilla into bowl of a stand mixer.
  5. Whip heavy cream om medium high until stiff peaks form.
  6. Add sweetened condensed milk and whisk on medium low long enough to combine. (just a few seconds)
  7. Remove bowl from the mixer.
  8. With a spatula fold in cherries and chocolate.
  9. Spoon mixture into a loaf pan.
  10. Freeze for 4-5 hours or overnight to set.
  11. Let pan thaw for 5-10 minutes before scooping.

Recipe Notes

*This recipe made 16 servings of one scoop at 4 ounces, using a 9 x 5 inch loaf pan. *

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2 Comments

  • Reply
    Kunal Pahuja- Handmade Chocolates
    June 1, 2018 at 1:44 pm

    Great Idea. Thank you so much for sharing this amazing recipe. Will try this for sure.

    • Reply
      Jenn
      June 10, 2018 at 9:50 am

      Thank you! I love having ice cream on hand:)

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