Sweet Things · American
No-Churn Cherry Ripple Ice Cream
Just whipped cream and condensed milk make this creamy base, no machine required, rippled with a jammy roasted cherry sauce. Scooped into bowls with fresh cherries on top, it streaks pink and white with every spoonful.
Test kitchen note: Cool the cherry sauce until cold before layering; warm sauce melts the base and turns the ripples into a murky pink blend.
Method 6 steps
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Cook the cherries, sugar and lemon juice over medium heat until juicy, about 8 minutes. Stir in the cornstarch mixed with 1 tablespoon water and simmer until thick.
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Mash lightly, then cool the sauce and refrigerate until cold.
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Whip the cream to firm peaks. In another bowl, stir the condensed milk with the vanilla and almond extract, then fold in the whipped cream.
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Spread a third of the base in a loaf pan and spoon over a third of the cherry sauce. Repeat twice, then drag a knife through once or twice to ripple.
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Cover and freeze at least 6 hours, until firm.
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Soften 5 minutes at room temperature, scoop into bowls and top with fresh cherries.
That is the whole pie. Enjoy every slice.
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