Who’s ready for the easiest ice cream recipe ever? Look no further than this no churn cherry buttermilk ice cream! In full disclosure I have to admit I couldn’t wait to get an ice cream maker a few years ago, but I’ve only used it once. Why? It takes up way too much room in my freezer because my dad insists on giving me a cooler full of meat every time I go home to visit my parents. I refuse to buy a separate freezer because that’s just ridiculous. LOL!
Anywho, no-churn ice cream is the perfect remedy because you can make it in a bread loaf pan and it takes up less room in my freezer. It’s also super easy to make and you can add almost anything to it to make it taste great like I did with cherries and buttermilk. Happy ice cream making!
Cherry Buttermilk Ice Cream
2 cups cherries * I used frozen cherries; thawed.
1 cup sugar
1/2 cup water
One 14 oz can sweetened condensed milk
2 cups heavy whipping cream
1/2 cup buttermilk
1 teaspoon vanilla extract
In a medium saucepan add the cherries, sugar and water and simmer on medium heat until the sugar dissolves; about 5- 7 minutes. Drain the cherry juice from the cherries and set to the side.
In a mixer fitted with the whisk attachment whip the heavy whipping cream until peaks form. In a loaf pan or freezer friendly container add the sweetened condensed milk. Stir in the buttermilk and vanilla extract, then fold in the whipped cream. After you’ve folded in the whipped cream, spoon the cherries into the mixture. Cover your container with cling wrap then freeze overnight. Enjoy!