Description
This No Churn Cherry Garcia Ice Cream is a deliciously creamy homemade treat featuring sweet cherry compote swirled with rich chocolate chunks. Made without an ice cream maker, it combines cooked cherries, sweetened condensed milk, and whipped heavy cream to create a luscious, freezer-friendly dessert that’s easy to prepare and perfect for cherry and chocolate lovers alike.
Ingredients
Cherry Compote
- 15 ounce can dark sweet cherries (drained)
- ⅓ cup sugar
- 1 tablespoon cornstarch
Ice Cream Base
- 14 ounce can sweetened condensed milk
- 2 teaspoons vanilla extract
- ¼ teaspoon sea salt
- 2 cups heavy cream (cold)
- ½ cup dark chocolate chunks (or chocolate chips)
Instructions
- Prepare the cherries: Drain any liquid from the can of cherries thoroughly to avoid excess water in your compote.
- Cook the cherries: Place the drained cherries in a medium saucepan over medium heat on the stove.
- Add sugar and cornstarch: Stir in the sugar and cornstarch to the cherries to help thicken the mixture as it cooks.
- Simmer the cherry mixture: Once the mixture begins to bubble, reduce the heat slightly and cook for an additional 5 minutes, allowing it to thicken.
- Smash some cherries: During cooking, use the back of a spoon to gently mash some cherries while leaving others whole for texture.
- Cool the compote: Remove the cooked cherries from heat and let them cool while you prepare the ice cream base.
- Mix condensed milk base: In a medium bowl, whisk together the sweetened condensed milk, vanilla extract, and sea salt until combined.
- Whip the cream: Using a stand mixer or an electric hand mixer, whip the cold heavy cream on medium-high speed until firm peaks form; this should take about 4 to 5 minutes.
- Fold whipped cream and condensed milk: Gently fold the condensed milk mixture into the whipped cream using a rubber spatula to retain the light texture.
- Add chocolate and cherries: Stir in the chocolate chunks and then swirl the cooled cherry compote into the ice cream base, ensuring even distribution.
- Freeze the mixture: Pour the ice cream mixture into a 2-quart metal container to help it freeze faster, cover with plastic wrap, and seal tightly.
- Freeze thoroughly: Place the container in the freezer and freeze for at least 5 hours or preferably overnight for best texture.
Notes
- Using a metal container for freezing helps the ice cream set faster due to better heat conduction.
- Be careful not to overcook the cherries; they should thicken but retain some texture for a better ice cream swirl.
- If you prefer, substitute chocolate chunks with your favorite chocolate chips or chopped chocolate bar pieces.
- For best results, chill the mixing bowl and beaters before whipping the heavy cream.
- This recipe requires no ice cream maker, making it perfect for easy homemade ice cream anytime.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
