Food Recipes No-Churn Chocolate-Cherry Ice Cream 3.5 (2) 2 Reviews This sweet and tart no-churn ice cream is a cheesecake lover’s dream. By Catherine Jessee Catherine Jessee Catherine Jessee is a Test Kitchen Assistant in the Dotdash Meredith Food Studios. She has tested recipes for brands including All Recipes, Eating Well, Food & Wine, Real Simple, People, and Southern Living. Real Simple's Editorial Guidelines Published on June 01, 2023 Rate PRINT Share Close Photo: Fred Hardy Prep Time: 35 mins Total Time: 5 hrs 35 mins Servings: 8 servings Yield: 4 pints Jump to Nutrition Facts There's no ice cream maker required for this silky, creamy ice cream. You’ll start by cooking frozen cherries with sugar to make a simple jam that gets swirled throughout for pockets of deep flavor and gorgeous color. Then the ice cream base comes together with cream cheese, sweetened condensed milk, and whipped cream. Chunks of dark chocolate are folded in before freezing for bold, crunchy bits in each bite. Then freeze and serve; that's it! Pro tip: let the cream cheese come to room temperature before mixing the base to ensure it’s soft enough to incorporate into the mixture sans clumps. Ingredients 16 oz. bag frozen pitted dark sweet cherries (about 3 cups) 1/2 cup granulated sugar 2 tsp cornstarch 2 tsp fresh lemon juice 1/2 tsp kosher salt 8 oz cream cheese, at room temperature 1 tbsp vanilla extract 14 oz sweetened condensed milk 2 cups heavy cream 4 oz semisweet or bittersweet chocolate bar, coarsely chopped Directions Stir together cherries, sugar, cornstarch, lemon juice, and 1/4 teaspoon salt in a medium saucepan. Cook over medium, stirring occasionally, until bubbling, about 5 minutes. Reduce heat to medium-low; simmer, stirring often, until thickened, dark, and slightly reduced, 12 to 15 minutes. Transfer mixture to a large baking dish. Refrigerate until cool, 1 to 2 hours. Beat cream cheese in a large bowl with an electric mixer on medium speed until smooth and lightly whipped, about 1 minute. Add vanilla and remaining 1/4 teaspoon salt; beat on high speed until just combined. With mixer running, gradually add condensed milk in a steady stream, beating until no clumps of cream cheese remain and scraping down sides of bowl as needed, 2 to 3 minutes. Place heavy cream in a separate large bowl. Beat (no need to clean beaters) on medium-high speed until medium peaks form, 2 to 3 minutes. Fold whipped cream into cream cheese mixture. Fold in chocolate. Fold in 1 cup cooled cherry mixture until just swirled in, being careful not to overmix. Pour into a freezer-safe 2 1/2-quart baking dish or 10-by-5-inch loaf pan. Dot with remaining cherry mixture; swirl with a spoon. Wrap tightly with plastic wrap and freeze for at least 4 hours. Rate It Print Nutrition Facts (per serving) 699 Calories 45g Fat 66g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 699 % Daily Value * Total Fat 45g 57% Saturated Fat 28g 138% Cholesterol 119mg 40% Sodium 272mg 12% Total Carbohydrate 66g 24% Dietary Fiber 4g 13% Total Sugars 59g Protein 11g 23% Vitamin C 7mg 7% Calcium 279mg 21% Iron 3mg 16% Potassium 589mg 13% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.