Cherry and Vanilla No Churn Ice Cream
This smooth and creamy Cherry and Vanilla No Churn Ice Cream is ready to freeze in minutes and tastes just as good as the churned stuff!
- 2 cups (480ml) double/heavy cream
- 3 tbsp vanilla bean paste
- 14 oz (397g) can of condensed milk
- 1 1/2 cups (225g) fresh cherries, pitted and diced
Place double cream and vanilla bean paste into a large bowl, or the bowl of your stand mixer and whisk until soft peaks form. You want to pull the whisk out and for the cream to hold its shape for around 5 seconds, before the peak falls over.
Add in the can of condensed milk and whisk until smooth and creamy. Fold in 3/4 of the diced cherries by hand.
Pour the ice cream mixture into a 2lb loaf tin. Mine is 9 x 5 x 3 inches. Sprinkle the reserved cherries on the top and place in the freezer for at least 6 hours, or until frozen through.
To serve, leave out for 10 minutes before scooping into a cone or bowl and devouring!
Cherry and Vanilla No Churn Ice Cream will keep covered, in the freezer for a month.