No Churn Copy Cat Cherry Garcia Ice Cream

Makes: About 2 and 1/2 pints Prep time: 25 minutes Freeze: 4-6 hours or overnight


1 – 14 ounce can sweetened condensed milk

2 cups very cold heavy cream

2 teaspoons best quality vanilla

pinch of salt

1 – 4 ounce bar semi sweet chocolate, chopped

1 cup organic bing cherries, pitted and chopped


Line a loaf pan with plastic wrap with enough hanging over that you will be able to fully cover the ice cream when it is done.  Place your mixing bowl and whisk in the freezer for about 10 minutes.  Whip the cream to stiff peaks and gently fold in the condensed milk.  Be careful not to deflate the air in the cream.  Add the vanilla and pinch of salt.  Gently fold in the chopped chocolate and cherries.  Fill the loaf pan with the ice cream mixture and freeze for several hours, or for best results, overnight!