Creamy cherry ice cream
Votes: 3
Time: 15 minutes plus freezing time
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
This eggless ice cream recipe could easily become a lifesaver for any home cook: a short list of ingredients, just 15 minutes of active cooking, and no ice cream maker required! Add to that the elegant appearance and fresh, fruity flavor of cherries. This recipe yields about 12 servings of ice cream.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 400 g of condensed milk
- 2 tsp vanilla extract or vanilla paste
- A pinch of fine salt
- 2 cups cold heavy cream
- 450 g frozen cherries, mashed
- Special equipment: rectangular metal muffin pan 23 * 13 * 7.5 cm, cool
We recommend
Recipes with similar ingredients: vanilla ice cream, condensed milk, cream, cherries
Cooking the dish according to the recipe:
- In a large bowl, whisk together the condensed milk, vanilla, and salt.
- Using a mixer on medium-high speed, beat the cream for about 2 minutes until medium peaks form. Add half the whipped cream to the condensed milk and, using a silicone spatula, gently fold it in. Then, fold the remaining whipped cream into the resulting mixture thoroughly.
- Stir in half of the crushed cherries. Pour into a chilled metal muffin tin. Top with the remaining cherries. Freeze, covered, for about 5 hours, until firm and scoopable.
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