Help yourself to a scoop of our Chocolate Cherry Pecan No-Churn Ice Cream, a quick and easy dessert that comes together in no time! Packed with rich chocolatey goodness, bursts of juicy cherries, and crunchy pecan surprises, each bite is a sweet symphony of flavor that’ll have you craving more.
Chocolate Cherry Pecan No-Churn Ice Cream
Makes 6 to 8 servings
Ingredients
- 2 cups heavy whipping cream
- 2 tablespoons sugar
- 1 tablespoon vanilla extract
- ¼ teaspoon kosher salt
- 1 (14-ounce) can sweetened condensed milk
- 1 tablespoon custard powder (optional)
- ¾ cup chopped semisweet chocolate, divided
- ¾ cup chopped toasted pecans, divided
- ½ cup halved frozen sweet cherries
- ½ cup cherry preserves
- Bittersweet chocolate sauce, to serve
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, beat cream, sugar, vanilla and salt at medium-high speed until stiff peaks form, 4 to 6 minutes.
- In a medium bowl, stir together condensed milk and custard powder (if using). Fold in whipped cream mixture until just combined and no streaks remain. Fold in ½ cup chocolate and ½ cup pecans. Spoon half of mixture into a 9x5-inch loaf pan.
- In a small bowl, stir together cherries and preserves. Spoon half of cherry mixture on top of ice cream. Using a butter knife or offset spatula, swirl mixtures together. Spoon remaining ice cream mixture into pan. Drop remaining cherry mixture by spoonfuls on top. Sprinkle remaining ¼ cup chocolate and remaining ¼ cup pecans on top. Loosely cover with plastic wrap, and freeze until firm, at least 5 hours, or up to overnight. Serve with chocolate sauce.
I love Taste Of The South recipes!!!