The weather has been extraordinarily hot where I am-108, 110 degrees- ridiculous temperatures! I hope wherever you are it is cooler.
With the Indian days of summer blasting its furnace, Dark Cherry Double Chocolate Ice Cream seems to be the perfect thing for Labor Day weekend. I was going to create an ice cream in my ice cream freezer.
But I thought about you and realized you may not have an ice cream freezer but still want a decadent yummy ice cream that takes two blinks to prepare. Here it is! I can’t say this is healthy but it comes together quick and it has only a few ingredients. And, it is smooth, creamy delicious!
By putting in two different kinds of chocolate it gives depth to the flavor of the ice cream and adding a ganache drizzle over the ice cream, wowy cazowy! Using frozen dark cherries keeps it easy. You can chop them up by hand, or do as I did and chop them up in your Ninja blender. If you choose not to make the ganache just use all the whipping cream in the ice cream.
Yes, this recipe makes more than or 1-2 people but it is ice cream, it will keep in your freezer so you can nibble on it and share with friends.
I’d like to know what options you use with this recipe. Please let me know! Stay cool and safe my friends! Enjoy!
Dark Cherry Double Chocolate Ice Cream
Dark Cherry Double Chocolate Ice Cream is fast to prepare, smooth and cream and it does not need an ice cream freezer!
- 2 Cups Organic whipping cream Reserve 3 tablespoons for Ganache
- 1 can Condensed milk 14 ounce can
- 2 Tablespoons Guittard Cocoa Rouge Or unsweetened cocoa powder
- 1-1/2 Cups Frozen dark cherries 1 -15 ounce bag
- 2/3 Cup Guittard Dark Chocolate Chips
- 3 Tablespoons Organic Whipping cream, reserved from above recipe
- 1/4 Cup Guittard Dark Chocolate Chips
- 2 Teaspoons Medaglia D'Oro Instant Espresso Powder (Optional)
Put whipping cream in large bowl (if you have bowl with lid use this as it can go into freezer). Whip whipping cream with electric hand mixer until stiff peaks are formed.
Add condensed milk, Guittard Cocoa Rouge blend well on low.
Chop cherries in Ninja blender to choc until desired size chunks or puree. (May chop by hand for larger chunks).
Add chopped frozen dark cherries and chocolate chips to ice cream mixture, blend well on low speed. Put lid on bowl or put ice cream into 2 loaf pans or large casserole pan 9"x12", cover and put in freezer. Stir in one hour so that the chunks of cherries and chocolate do not all settle to the bottom. Freeze at least another hour or until firm -approximately two hours. Serve with Ganache Drizzle. Enjoy!
Put reserved whipping cream in small microwaveable bowl, add Guittard Dark chocolate chips and espresso powder, if desired. Microwave on high for approximately 30 seconds, once chocolate chips are soft, stir until ganache is shiny. If it is too thick add a tablespoon of water at a time, stir and stir, Drizzle over ice cream. Enjoy!
If you choose not to make the Ganache drizzle, use the entire 2 cups of the whipping cream for the ice cream.
Please only use Espresso Powder in the Ganache Drizzle if children will not be consuming the ice cream.
Products used in this Recipe:
Ninja Blender, it is a workhorse and I love it! I use it most mornings to make either green smoothie or protein smoothie and of course for chopping of these cherries lickety split quick!
Guittard unsweetened cocoa rouge- I use this in my coffee in the mornings and for lots of baking, it is excellent quality cocoa powder.
Guittard Extra Dark Chocolate Chips- again quality is key and Guittard is excellent quality
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