With the warm weather and high humidity we have been having this week, I started looking for an easy and cold dessert treat. Usually when I think of cold dessert treats, I think of ice cream.  

I found lots of recipe for homemade ice cream, but most of them required an ice cream maker. Since I don’t own one, and was not inclined to knock on doors in the neighborhood until I found one I could borrow, I almost gave up my search.

Then I found a recipe while flipping through the pages of a magazine. Wouldn’t you know, I found exactly what I was looking for in the August issue of Woman’s Day?! They featured a recipe for ice cream that filled all my craving requirements. No Churn, Cold, Tasty, and Simple.

So I made up a grocery list and went to the store. I spent a little bit of time putting the recipe together, then waited for it to chill out in the freezer. By time the ice cream was ready to eat, we were excited to give it a try.

I served up small portions for myself and my husband, as the first time we sample any dish, we were cautious. Don’t you know this was so good we both went back for seconds!

No Churn Black Forest Ice Cream Recipe

Ingredients:

12 oz pitted cherries (fresh or frozen), halved
¼ cup sugar
2 cups very cold heavy cream
1 14 oz can sweetened condensed milk
1 tsp vanilla extract
4 oz bittersweet chocolate chunks

Recipe Directions:

1. Place the cherries, sugar and 2 TB water in a large saucepan.
2. Bring the mixture to a boil, then reduce heat and simmer.
3. Cook for 10 to 12 minutes until the liquid turns into a thick syrup.
4. Transfer to a bowl and chill in refrigerator until cool.
5. Using an electric mixer, beat the cream, condensed milk and vanilla in a large bowl on medium high until stiff peaks form.
6. Gently fold in the chocolate chips.
7. Spoon half the cream mixture into a 4×8 loaf pan and layer with half of the cherries.
8. Using a knife, swirl the cherries through the cream.
9. Repeat with remaining ingredients. Freeze until set, about 4 hours.

Make it a meal:

This makes a great evening snack, best eaten on the deck while watching the sunset.

Approximate Nutritional Value per serving:

Servings per Recipe: 12, Calories: 324, Fat: 21g, Cholesterol: 66mg, Sodium: 57mg, Total Carbs: 32g, Protein: 1g.

Variations:

Change the mix ins for other flavors. Try chopped peanut butter cups. Use chopped pecans and caramel syrup.

I found using fresh cherries to be a bit of a chore. They had to be pitted and slice, which turned my hands purple (black cherries). I will probably look for frozen ones next time. Another idea for time saving, use a can of prepared pie filling in the flavor of your choice.

Heavy whipping cream can usually be found in the dairy case, sold in half pint cartons. A half pint equals one cup, so you will want two cartons for this recipe. Tips to help with whipping the cream, chill the cream, condensed milk and mixing bowl in the freezer for five minutes before mixing. Shake the carton of cream well before pouring into the bowl.

Also, please note that sweetened condensed milk is not the same as evaporated milk. You can’t exchange one for the other in this recipe. The sweetened condensed milk has a necessary syrupy texture and the flavor you want in the ice cream.

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