Thinking of summer and ice cream transports me back to when I was a kid spending every July on Long Beach Island, NJ, and going for ice cream at The Show Place. It was the coolest experience, because you not only got to order the most decadent sundae of all time (I always ordered the “COLOSSAL,” a fish bowl sized portion of ice cream, loaded with hot fudge, whipped cream and extra cherries on top!) but the staff would sing and dance as they brought ice cream to the tables.
It seemed fitting to recreate a combination of some of my favorite flavors with a homemade Cherry Chocolate Almond Ice Cream recipe – no ice cream machine needed!
Washington Cherries are in season right now and they are the sweetest, most iconic summer fruit! They’re also incredibly versatile, whether you soak them in bourbon, fold them into salsa, or make them the star of a decadent dessert recipe! I partnered with Chelan Fresh Cherries to create this creamy, dreamy ice cream that literally only has 6 ingredients. Unlike the maraschino cherries topped onto my Colossal sundae, these fresh Washington cherries are a nutrition powerhouse. They have 3 grams of fiber in every serving as well as Vitamin C, potassium, B vitamins, magnesium and copper.
The hardest part is waiting for the ice cream to freeze, y’all. Seriously, it’s simply whipping together some heavy cream, sweetened condensed milk, vanilla, cherry juice, cherries, chocolate (I used 2 bars of Ghirardelli Intense Dark Cherry Tango) and lightly salted almonds. DONE!
| Prep Time | 20 minutes |
| Servings |
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- 2 cups heavy cream whipped into stiff peaks
- 1 14 oz can sweetened condensed milk
- 1 Tb vanilla extract
- 2 Tb fresh cherry juice
- 2 cups Washington cherries pitted and halved
- 6 oz dark chocolate roughy chopped
- 1/4 cup lightly salted almonds roughly chopped
Ingredients
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- Whip the heavy cream into stiff peaks. Whisk vanilla and sweetened condensed milk together and then fold into the cream. Add cherry juice, cherries, chocolate and almonds until combined. Pour into a loaf pan lined with parchment. Cover with plastic wrap and freeze for at least 2 hours.
