No-Churn Tart Cherry Nut Ice Cream
An amazing tart cherry ice cream, with toasted almonds and vanilla. This is a no-churn recipe, no ice cream maker required! It's super creamy, filled with vibrant cherry flavor from using dried tart cherries. The almonds add a bit of crunch and salty, toasted notes.
Yield: 8 servings
SCALE:
Ingredients
- ¾ cup dried U.S. Montmorency Tart Cherries
- 1 cup (8 ounces) rosé wine
- 1 (14 ounce) can sweetened condensed milk
- ¾ teaspoon vanilla extract
- ½ teaspoon fine sea salt
- 2 ounces cream cheese at room temperature
- 2 cups (16 ounces) cold heavy cream
- ½ cup roasted salted almonds, finely chopped
Instructions
- Add cherries to a bowl and pour wine over them. Let soak for at least 30 minutes, up to 2 hours on the counter. When finished soaked, drain and oat cherries slightly dry. Run your knife through them once to lightly chop.
- In a large bowl, whisk together sweetened condensed milk, vanilla, and salt.
- In a stand mixer, or with a hand mixer, use the whisk attachment to whip the cream cheese on medium about one minute. Scrape sides down. With mixer on low speed, add heavy cream in a slow stream. Then bring mixer up to medium high speed, until stiff peaks form. Check frequently once it starts to become fluffy so you don’t overwhip.
- When stiff peaks have formed, add ½ of the mixture to sweetened condensed milk, and whisk until smooth. Then gently fold in remaining whipped cream, until no streaks remain. Error on the side of NOT overmixing/overfolding. Then gently fold in cherries and chopped almonds.
- Put ice cream into a loaf pan, sprinkle with a few extra cherries and chopped almonds. Cover and freeze for at least 6 hours. Enjoy!