Choco Choco Chip Caramel Cherry Ice Cream

by admin
Choco Choco Chip Caramel Cherry Ice Cream

Today is like 90 degrees here in San Diego. Oh yeah, I WAS thinking of baking a cake for Father’s day but, it’s too stinking hot to bake! (NO A.C.Here ?..) all I can think of is ice cream. Enter my beautiful No-churn ice cream. The flavor you ask?

It is double chocolate caramel Cherry ice cream. I know it’s a mouthful, but it’s also a deliciously decadent way to cool off. The ice cream base flavor is a creamy dark chocolate, this is followed by dark chocolate semi-sweet mini chocolate chips, then there are chewy chocolate cake scraps, next carmelicios chunks of Christina Tosi’s @christinatosi

“Milk Bar pie,” without the pie crust just the filling. This filling happens to be carmely, dense, and chewy. Finally, I added tart cherries to balance out all the sweetness . Is this enough chocolatey richness to satisfy the chocohloic dads in your life? You bet! ???

Choco Choco chip Cherry ice no- churn cream

Serves: 8

https://milkbarstore.com/blogs/recipes/milk-bar-pie

Choco Choco Chip Caramel Cherry Ice Cream

Triple chocolate Ice cream, had chocolate ice cream, chocolate chips, and chocolate brownie chunks, plus delicious hunks of caramelly "milk bar pie" and a tart bite at the end with juicy sour cherries.
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Cook Time 4 hours
Total Time 4 hours
Servings: 8
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 2 cups Heavy Whipping Cream
  • 1 can Sweetened Condensed Milk (16oz)
  • 1/4 cup Mini chocolate chips
  • 1 cup Chocolate cake or brownie scraps
  • 1/2 cup Milk Bar pie Filling only **(recipe linked below)
  • 1 cup Dried Mortmorency Tart Cherries

Method
 

  1. Add 2 cups of heavy whipping cream into a mixer and whip until stiff peaks form. Do not over whip , or you will have chunky butter instead of whipped cream.
  2. In a separate bowl add 3 tablespoons of cocoa powder to your condensed milk and stir until well combined, at this point it should look like a rich fudge sauce.
  3. Add the cocoa powder and condensed mild mixture gently in to the whipped cream, being careful not to over mix and deflate the whipped cream.
  4. Empty the ice cream mixture into a 9×13 baking dish. **
    At this point you have a delicious chocolate ice cream base, you can add any mix ins you have on hand (marshmallows, peanut butter, chocolate chips, m n m's. It will be yummy! Here is what I did…
  5. Evenly distribute cake/brownies scraps, chocolate chips, caramel, and tart cherries over the top of the ice cream mixture . Then gently smooth it down into the ice cream with the back of a spoon.
  6. The ice cream then goes into the freezer for 4 hours or overnight.
  7. Once frozen, remove from freezer, scoop out and enjoy!

Notes

**Milk bar filling recipe:    https://milkbarstore.com/blogs/recipes/milk-bar-pie
**This ice cream base is super flexible.  If you do not like chocolate, you can skip it and add vanilla extract, almond extract or any extract or flavor that you love. 
**Also some of the best mix ins are what you have around. Brown sugar, bananas, fresh fruit, are just some ideas.  Happy mixing!