Nothing beats a bowl of homemade ice cream in the summertime, but it can be a tricky treat to whip up on a whim without an ice cream maker.
Good news! I found a shortcut that leads to sweet and creamy ice cream and requires no churning. Even better: it comes together with just THREE INGREDIENTS! Once you master the base, it’s easy to customize it with any of your favorite flavors.
Here’s how I made this Cherry Almond Chocolate Chunk Ice Cream:
Step One: Chop the fixins’
Chop about 1 cup of fresh cherries and place in a large bowl. Roughly chop ½ cup of almonds and ½ cup of chocolate and set aside.
Step Two: Flavor the cream
Pour 2 cups of heavy cream into the bowl of cherries. Use the back of a wooden spoon to gently press the cherries until the cream starts to turn slightly pink. Strain the cream into a second large bowl, reserving the chopped cherries to mix in later.
Step three: Whip the cream
Use a hand mixer to whip the cream to stiff peaks.
Step four: Flavor the condensed milk
In a large bowl, combine 1 can of sweetened condensed milk with 1 teaspoon vanilla extract.
Step Five: Fold the cream
Stir a small scoop of the whipped cream into the condensed milk to thin it out. Fold in the remaining cream until the condensed milk is thinned out slightly. Fold the reserved cherries, chopped almonds and chocolate into the mixture.
Step Six: Freeze!
Transfer the cream mixture into a freezer-safe container and freeze for at least 2 hours before serving.
