2cupsfresh or frozen cherriespitted and roughly chopped
Ice cream conesfor serving
Place a loaf pan in your freezer to chill while preparing your ice cream.
In a large mixing bowl, use an electric mixer to whip the chilled heavy cream until it thickens and stiff peaks form (this takes several minutes).
Fold the sweetened condensed milk with vanilla extract until just combined. Gently fold in the cherries and chocolate chunks. (Optional: reserve a handful of cherries or chocolate chunks to garnish the top of the ice cream).
Remove the chilled loaf pan from the freezer and put the ice cream mixture into the loaf pan. Garnish with any reserved cherry or chocolate chunks.
Place the loaf pan back into the freezer for 6-8 hours until the ice cream is fully set.
When ready to serve, scoop in bowls or scoop into an ice cream cone, enjoy!
Storage :Store leftover ice cream in an airtight container in the freezer for 3-4 weeks or store it in the loaf pan with plastic wrap for up to 1 week.Tips:
Place your loaf pan in the freezer to chill while preparing your ice cream for best results.
Freezing the ice cream in a metal container will make it freeze faster.
This homemade ice cream is very soft and melts quicker than store-bought ice cream. Don't leave it out for too long!