Cherry Ice Cream
If there's one dessert that screams summer, it's homemade cherry ice cream. This easy no-churn recipe combines sweet, juicy cherries with creamy whipped cream and chewy almond cookies for a frozen treat that's incredibly simple to make. No ice cream maker required!
Equipment
- Immersion blender or blender
Ingredients
- 500 grams cherries pitted
- 320 grams sweetened condensed coconut milk 1 can
- 500 ml heavy cream
- 100 grams almond cookies bitterkoekjes, crumbled or chopped
Instructions
- Wash the cherries and remove the pits. Set a few cherries aside. These will be chopped and mixed into the ice cream later.500 grams cherries
- Place the remaining cherries in a tall container. Add the sweetened condensed coconut milk and blend until smooth using an immersion blender. Pour the mixture into a large bowl.320 grams sweetened condensed coconut milk
- Whip the heavy cream until stiff peaks form and gently fold it into the cherry mixture.500 ml heavy cream
- Finely chop the reserved cherries and the almond cookies. Stir them into the ice cream mixture.100 grams almond cookies
- Transfer everything to a freezer-safe container. Any container will work, but shallow containers freeze faster.
Notes
Storage: You can store the cherry ice cream in a freezer-safe container for up to two months.
Replacements: You can replace the cherries with other soft fruits like strawberries, raspberries, blueberries or mango.
You can replace the condensed coconut milk with regular condensed milk too.
Nutrition
Calories: 297kcal | Carbohydrates: 28g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 56mg | Sodium: 75mg | Potassium: 239mg | Fiber: 1g | Sugar: 23g | Vitamin A: 721IU | Vitamin C: 4mg | Calcium: 110mg | Iron: 0.5mg