No-Churn, Cherry, Chocolate Almond Ice Cream Share on Pinterest

No-Churn, Cherry, Chocolate Almond Ice Cream

  • 4 hours
  • 6 ingredients
  • Almond
  • Easy
  • servings


  • 2 cups heavy cream
  • 1/2 cup fresh cherries, pitted and roughly chopped
  • 1 can sweetened condensed milk (1 can is 14oz)
  • 1 tsp vanilla extract
  • 1/2 cup Diamond of California® Whole Almonds, roughly chopped
  • 1/2 cup dark chocolate chips or chunks

The Steps

  1. Place a strainer over a large bowl, set aside.
  2. In a medium bowl, combine the heavy cream and cherries. Use a wooden spoon to gently press the cherries until they release some juices and the cream starts to turn slightly pink.
  3. Pour the cream mixture through a strainer into the large bowl, reserving the cherries for later use.
  4. Using a hand mixer, whip the cream until stiff peaks form.
  5. In another large bowl, combine the condensed milk and the vanilla extract. Stir about ½ cup of the whipped cream into the condensed milk.
  6. Fold the remaining cream into the condensed milk until just combined.
  7. Fold in the reserved cherries, almonds and chocolate.
  8. Transfer to a freezer safe container and freeze for at least 3 hours before serving or cover and freeze for up to 2 weeks.

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