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No-Churn, Cherry, Chocolate Almond Ice Cream
- 4 hours
- 6 ingredients
- Almond
- Easy
- servings
Ingredients
- 2 cups heavy cream
- 1/2 cup fresh cherries, pitted and roughly chopped
- 1 can sweetened condensed milk (1 can is 14oz)
- 1 tsp vanilla extract
- 1/2 cup Diamond of California® Whole Almonds, roughly chopped
- 1/2 cup dark chocolate chips or chunks
The Steps
- Place a strainer over a large bowl, set aside.
- In a medium bowl, combine the heavy cream and cherries. Use a wooden spoon to gently press the cherries until they release some juices and the cream starts to turn slightly pink.
- Pour the cream mixture through a strainer into the large bowl, reserving the cherries for later use.
- Using a hand mixer, whip the cream until stiff peaks form.
- In another large bowl, combine the condensed milk and the vanilla extract. Stir about ½ cup of the whipped cream into the condensed milk.
- Fold the remaining cream into the condensed milk until just combined.
- Fold in the reserved cherries, almonds and chocolate.
- Transfer to a freezer safe container and freeze for at least 3 hours before serving or cover and freeze for up to 2 weeks.
