Creamy, sweet, and slightly tart, this no-churn ice cream is a cinch to whip up and requires no special equipment or complicated prep. It’s a perfect, simple homemade dessert to enjoy all summer long—especially in some gorgeous East Fork Pottery bowls.
One note: be careful not to whip the cream past the stiff peaks, or it will start to fall apart and give the ice cream a lumpy texture.
Prep Time: 10 minutes Cook Time: 0 Minutes
Makes 1 ½ Quarts
1 pound cherries, pitted
¼ cup maple syrup
1 can (14 ounces) sweetened condensed milk
1/4 cup unfiltered coconut oil, melted
¼ teaspoon ground cardamom
¼ teaspoon coarse salt
2 cups heavy cream
In a medium saucepan over low heat, add the cherries, maple syrup and ¼ cup of water. Cook, stirring occasionally, until the cherries become jammy and the liquid has reduced by half, about 25 minutes. Set aside to cool.
In a large bowl, whisk together the sweetened condensed milk, coconut oil, cardamom and salt.
In a separate bowl, beat the cream on high until stiff peaks form, about 2 minutes.
Whisk half the cream into the condensed milk mixture. Fold in the remaining cream. Then, swirl in about a quarter of the cherries and their syrup. Transfer to a 4 1/2-by 8 1/2-inch loaf pan. Freeze until firm, at least 4 hours, and up to 2 weeks.
Serve with the remaining cherries spooned on top.