Black Cherry Almond No-Churn Ice Cream was the birthday boy’s request instead of a cake. It certainly takes less time than a cake, so I’m down with that! I love these no-churn ice creams! Maybe I’ll retire my ice cream maker. These are just too easy and open up a variety of possibilities that you can create on a whim! I’ve made No-Churn Chocolate Oreo Cookie Ice Cream with my grandchildren, Brownies and Cream No-Churn Ice Cream with leftover brownies, No Churn S’mores Ice Cream too! Just wait until you taste this! You will swear it’s bought at a designer ice cream shop!
Black Cherry Almond No-Churn Ice Cream begins with creating the black cherry sauce as it needs to be chilled prior to adding it to the ice cream.
For the ice cream, a hand held mixer is all that you need. Whip the cream until stiff.
Blend in the sweetened condensed milk with the almond extract.
Line 8″ square pan with foil. Check this method out. I saw this demonstrated on some post and it’s very creative. I’ve used it for lining my cornbread pan too! It makes clean up so simple! Turn your pan upside down and crease and fold sides like wrapping a gift. Remove it from the bottom of the pan and insert it inside the pan.
Spread in the ice cream mixture and cover with plastic wrap. Place in the freezer for about 90 minutes before the next step.
Remove ice cream from the freezer and sprinkle sliced almonds over the top, followed by the chilled cherry sauce. Swirl them into the softened ice cream then place back into the freezer, covered, to finish the freezing process.
Now you can scoop this Black Cherry Almond No-Churn Ice Cream out into a cone, in a dish or just in your mouth. Scrumptious, without a doubt and a true guilty pleasure!
Black Cherry Almond No-Churn Ice Cream
Ingredients
Black Cherry Sauce
- 12 oz bag of frozen black cherries,
- 3 T sugar
- 1 T Cherry Concentrate-optional
- 2 T sauvignon blanc or moscato
- 1 t cornstarch
Ice Cream
- 2 c heavy whipping cream
- 14 oz can sweetened condensed mIlk
- 1/2 t almond extract
- 1/4 c sliced almonds
- black cherry sauce
Instructions
Black Cherry Sauce
- Add all ingredients to a small saucepan and boil for 7 minutes over low heat, stirring frequently.
- Allow it to cool completely before adding it to the next set of ingredients Make it ahead of time and refrigerate, if necessary.
Ice Cream
- Whip whipping cream until stiff.
- Blend in sweetened condensed milk along with extract.
- Pour it into a square pan lined with foil. Cover with plastic wrap and place in freezer for about an hour or so until it begins to harden a bit.
- Remove from the freezer. Scatter almonds on the top then spoon on the chilled cherry sauce. Swirl it gently throughout the ice cream mixture until it appears evenly distributed. Cover angain with plastic wrap.
- Freeze until hardened and servable.
