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.
Recipe by Marcia Stanley, MS, RDN, Culinary Dietitian
- Prep time 20 minutes
- Servings 18
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
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.
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.
Nutritional 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.
