No ice cream maker? No problem. This creamy no-churn ice cream doesn’t require any special equipment, only a little time. Soft roasted cherries and crunchy cookies are blended with the easy ice cream base for a fun frozen treat.
No-Churn Cherries & Cookies Ice Cream
Serves | 10 |
- 1 cup black cherries, pitted
- 2 Tbsp sugar
- 1 14-oz can sweetened condensed milk
- 1 Tbsp vanilla extract or 1 vanilla bean, split and seeds scraped
- ¼ tsp kosher salt
- 3 Tbsp cream cheese, room temperature
- 2 cups heavy cream
- ½ cup coarsely chopped cookies of choice, such as Biscoff or vanilla wafer
| Preparation | Preheat oven to 400°F. Place an 8-by-8-inch baking pan in the freezer.
Line a baking sheet with aluminum foil and lightly spray with nonstick cooking oil spray. In a bowl, combine cherries and sugar; mix until cherries are well-coated with sugar. Evenly spread out on prepared baking sheet; roast in oven, 15 minutes, stirring well halfway through. (The sugar might begin to burn around the edges of the pan during the last minutes of baking – that’s OK). Remove from oven and set on wire rack to cool completely. Transfer cooled cherries to refrigerator to chill.
In a large bowl, whisk together sweetened condensed milk, vanilla and salt; set aside.
In the bowl of a stand mixer fitted with the whip attachment, beat cream cheese until smooth. On low, stream in heavy cream. Increase speed to medium and whip until medium-stiff peaks form. Remove bowl from mixer and add one-third of the whipped cream mixture to the condensed milk mixture; whisk together until combined. Add another third of the whipped cream mixture; fold in using a rubber spatula. Fold in remaining whipped cream mixture until no streaks remain.
Remove baking pan from freezer and pour in one-third of whipped cream-condensed milk mixture; evenly spread across the entire bottom of the pan. Evenly distribute half of the chilled roasted cherries over the surface. Evenly distribute half of the cookies over the cherries. Repeat process, finishing with one-third of whipped cream-condensed milk mixture evenly spread over surface. Cover and place in the freezer, 8 hours or until firm, preferably overnight.
| To Serve | Scoop and serve in bowls or cones. Top with your favorite garnishes.