Cherry No Churn Ice Cream
Tart red cherries, the essence of a Michigan summer, aren’t just for pie. Their bright, refreshing flavor make a perfect mid-summer ice cream.
Ingredients
- 5 cups fresh or frozen pitted tart red cherries (about 24 oz.)
- 1 can (14 oz.) sweetened condensed milk
- 1/2 teaspoon almond extract
- 2 cups whipping cream
- 1 1/2 teaspoons vanilla
Nutrition Information
Serving size: 1/2 cup
Calories: 160
Carbohydrate: 22g (7%)
Protein: 3g (6%)
Total Fat: 8g (12%)
Saturated Fat: 4.5g (23%)
Trans Fat: 0g
Cholesterol: 25mg (8%)
Sodium: 45mg (2%)
Dietary Fiber: <1g (0%)
Calcium: 10%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
Thaw cherries, if frozen. Drain off and discard any liquid. Place cherries in blender container. Cover and blend until nearly smooth. (Should have about 3 cups puree.)
In very large bowl combine cherry puree, condensed milk and almond extract.
In large mixer bowl beat whipping cream and vanilla on medium speed of electric mixer until soft peaks form. Fold into cherry mixture. Pour to 10- to 12-cup freezer container. Cover and freeze about 10 hours or until firm.
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