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5-Ingredient, No-Churn Cherry Almond Ice Cream
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With this recipe for 5-ingredient, No-churn Cherry Almond Ice Cream, you don't have to own an ice-cream maker to enjoy freshly made ice cream.
Course
Dessert
Cuisine
American
Prep Time
5
minutes
mins
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
5
minutes
mins
Servings
8
servings
Calories
470
Author
Ronda Eagle | Kitchen Dreaming
Ingredients
12-
oz
cherries
, fresh or frozen, pitted and halved
1
cup
almond slivers
, toasted
2
cups
heavy cream
, very cold
14
oz
sweetened condensed milk
1
teaspoon
pure vanilla extract
Instructions
Using an electric mixer, beat the cream, condensed milk, and vanilla in a large bowl on medium-high until stiff peaks form, 3 to 4 minutes.
Gently fold in the cherries and almonds, reserving some for the topping. Mix until incorporated.
Spoon the cream mixture into a 4 1/2- by 8 1/2-inch loaf pan or 1 1/2-quart freezer-safe container.
Sprinkle the reserved cherries and almonds on top. Freeze until set, at least 4 hours.
Once set, cover with plastic wrap and freeze for up to 2 weeks.
Nutrition
Serving:
0.5
cup serving
|
Calories:
470
kcal
|
Carbohydrates:
38
g
|
Protein:
8
g
|
Fat:
33
g
|
Saturated Fat:
17
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
12
g
|
Trans Fat:
1
g
|
Cholesterol:
98
mg
|
Sodium:
86
mg
|
Potassium:
419
mg
|
Fiber:
3
g
|
Sugar:
33
g
|
Vitamin A:
1034
IU
|
Vitamin C:
5
mg
|
Vitamin D:
1
µg
|
Vitamin E:
4
mg
|
Vitamin K:
3
µg
|
Calcium:
221
mg
|
Folate:
16
µg
|
Iron:
1
mg
|
Zinc:
1
mg