Man has it been hot the last week. I know it’s summer but when we go from a cool 65 or 70 degrees to a sweltering 90 degrees it gets a little rough. If there is one thing to help cool me off in the summer it’s ice cream. I can go most of the year without eating ice cream but as soon as the weather heats up I seem to want it all the time.
July just happens to be National Ice Cream Month and I’ve gotten together with some of my food blogging friends to share some of our favorite frozen treats. Now I don’t have an ice cream maker so whenever I do make my own ice cream it’s always no churn. I don’t mind making it this way and as long as I keep the base the same I can add any ingredients to it I want and it comes out delicious.
Last week my friend Leslie wrote me to say that she was going to an orchard to pick cherries and asked if I wanted some. Since cherries are my absolute favorite fruit I said yes. She ended up bringing back several buckets of cherries and I was able to take a few pounds home. I knew the cherries would be awesome in a no churn ice cream.
I’ve always loved cherry vanilla ice cream so that’s what I went with. I made the no churn ice cream base out of heavy whipping cream and sweetened condensed milk and then added in the cherries. I had several types of cherries and added them all in. Some were super sweet while others added a nice contrast of tartness to the ice cream. I finished off with vanilla extract.
The ice cream ended up being fairly sweet but the sweetness was cut by the tart cherries which worked well. The vanilla flavor was a little light and next time I’ll probably scrape a vanilla bean into the cream mixture to give it some added flavor. Overall I found this No Churn Cherry Vanilla ice cream to be refreshing and perfect for enjoying in the summer.
- 2 c. heavy whipping cream
- 2 T. sugar
- 1 (14 oz) can sweetened condensed milk
- 2 c. fresh cherries, chopped
- ½ t. cinnamon
- 1 T. vanilla extract
- Place the heavy whipping cream and sugar in a large bowl. Beat with a mixer on medium high speed until still peaks form.
- Gently fold in the sweetened condensed milk.
- Fold in the cherries, cinnamon, and vanilla and gently mix well.
- Pour the mixture into a loaf pan. Place a piece of plastic wrap on top of the ice cream and freeze for at least 4 hours or over night.
- Before serving remove from freezer and let sit for 5 minutes before scooping.
July is National Ice Cream Month and we are kicking things off with our favorite frozen treats to beat the summer heat! Check out all the delicious recipes:
- Chocolate Mousse Ice Cream by Culinary Adventures with Camilla
- Cowtipper Shake by Jolene’s Recipe Journal
- Easy Nutella Popsicles by All That’s Jas
- Fresh Mint Chocolate Chip Ice Cream by Amy’s Cooking Adventures
- No Churn Cherry Vanilla Ice Cream by Hezzi-D’s Books and Cooks
- Old Fashioned Cola Float by Family Around the Table
- Peanut Butter Chocolate Chip No Churn Ice Cream by Cooking with Carlee
- Raspberry Ripple Ice Cream by Red Cottage Chronicles
- Sour Cherry Ice Cream with Chocolate Chunks by A Day in the Life on the Farm
- Strawberry Frozen Yogurt by Palatable Pastime
- Strawberry Honey Sorbet by Sew You Think You Can Cook
- Strawberry Peaches & Cream Popsicles with Gingersnap Crumbles by Tip Garden