Chocolate Cherry Swirl Ice Cream

Chocolate Cherry Swirl Ice Cream is luscious and creamy without having to use an ice cream machine! Ribbons of cherry jam and chocolate cherry cookies are swirled throughout a no-churn vanilla ice cream that's made without sweetened condensed milk.

If you've made our cherry jam and chocolate cherry jam cookies, then this is the recipe that's going to bring them all together for one delicious dessert!

Ingredients

The ingredients for this chocolate cherry swirl ice cream are so simple. Even better, you don't need sweetened condensed milk to make no-churn ice cream!

• Powdered Milk
• Granulated Sugar
• Cream of Tartar
• Vanilla extract
• Heavy Cream
• Cherry Jam
• Chocolate Cherry Cookies

Instructions

1. Add the dry milk, sugar, cream of tartar, water and vanilla into a large mixing bowl and beat with an electric mixer to combine. Add the heavy cream and beat on high speed until the mixture starts to thicken.
2. Pour half of the mixture into a freezer safe container and crumble 3 cookies on top. Dollop ¼ cup of cherry jam over the top.
3. Pour the remaining cream mixture over the first layer and crumble the remaining cookies on top along with the remaining cherry jam. Place a cover on the container and freeze for 2 hours.
4. Use a butterknife to swirl the ice cream. Place it back into the freezer for 4-6 more hours before serving.

More easy dessert recipes

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Chocolate Cherry Swirl Ice Cream

Chocolate Cherry Swirl Ice Cream is luscious and creamy without having to use an ice cream machine! Ribbons of cherry jam and chocolate cherry cookies are swirled throughout a no-churn vanilla ice cream that's made without sweetened condensed milk.

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Prep Time: 10 minutes minutes

Freeze: 6 hours hours

Servings: 8 servings

Author: Amy Duska

INGREDIENTS

• ⅔ cup powdered milk
• ¼ cup granulated sugar
• 1 teaspoon cream of tartar
• ⅔ cup water
• 1 teaspoon vanilla extract
• 2 cups heavy cream
• ½ cup cherry jam
• 6 chocolate cherry cookies

INSTRUCTIONS

• Add the dry milk, sugar, cream of tartar, water and vanilla into a large mixing bowl and beat with an electric mixer to combine. Add the heavy cream and beat on high speed until the mixture starts to thicken.
• Pour half of the mixture into a freezer safe container and crumble 3 cookies on top. Dollop ¼ cup of cherry jam over the top.
• Pour the remaining cream mixture over the first layer and crumble the remaining cookies on top along with the remaining cherry jam. Place a cover on the container and freeze for 2 hours.
• Use a butterknife to swirl the ice cream. Place it back into the freezer for 4-6 more hours before serving.

Nutrition

Calories: 383kcal | Carbohydrates: 33g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 92mg | Sodium: 132mg | Potassium: 284mg | Fiber: 1g | Sugar: 23g | Vitamin A: 975IU | Vitamin C: 3mg | Calcium: 144mg | Iron: 1mg