![]() You can add 1/2 teaspoon of vanilla extract or 1/4 tsp almond extract if you'd like.If you'd like to make this ice cream dairy-free, you can try using unsweetened canned coconut cream (not regular coconut milk) instead of heavy cream and unsweetened almond milk or oat milk instead of regular milk.Feel free to use chocolate chips or chocolate chunks instead, though I have to admit the brownie bits are a great addition! I used brownie bits that I'd cut into squares about 1cm wide.You can either double the recipe and make two pints of ice cream, or save the extra pie filling to warm up and use as an ice cream topping. ![]() I buy a 21-ounce can of cherry pie filling, but this recipe doesn't use the whole can.Re-insert pint back into machine and select the Mix-in button to mix the chocolate into the ice cream.Fill the well with brownie bits (or chocolate chips). Create a well in the ice cream that is about 1/2-inch wide and that extends to the bottom of the pint.If it's still crumbly afterward, add a tablespoon of milk and re-spin again. If ice cream appears crumbly, re-insert pint back into machine and use Re-spin button. Remove pint from machine and check texture.Press the Ice Cream button and allow the cycle to complete, which takes about 2 minutes.Lock assembly into place in the Ninja Creami machine. Place pint in the outer bowl assembly and close the outer bowl lid. Place on a level surface in the freezer and freeze for at least 24 hours. Transfer to a Ninja Creami pint and close the lid.In a small bowl or large liquid measuring cup, combine heavy cream, whole milk, sugar, and cherry pie filling, mixing until incorporated.Ninja Creami Cherry Cheesecake Ice Cream.Ninja Creami Dairy Free Chocolate Ice Cream.Ninja Creami Cookies and Cream Ice Cream.Similar to a traditional black forest cake, but much easier! The result is a rich and creamy ice cream with the perfect amount of cherry flavor, accented by delicious bits of chocolate. You simply mix up the base, freeze for at least 24 hours, then process in the machine. You can use chocolate chips, chocolate chunks, or pieces of chocolate brownies.īecause it’s made in the Ninja Creami ice cream machine, it’s a no churn ice cream recipe. Instead of using cocoa powder in the ice cream base, I wanted to include bits of chocolate in the cherry ice cream. If you prefer to make your own cherry compote, you could certainly do so. The base for this homemade ice cream gets its cherry flavor by the use of cherry pie filling, because it’s already sweet and mixes well with the other ingredients. The great thing about this recipe is that it’s a simple way to enjoy a cherry chocolate dessert without a lot of effort. Let the simple syrup cool completely before using.Cherry Chocolate Chip Ice Cream in the Ninja Creami Once the sugar is dissolved, turn the heat off and pour in 2 tablespoons cherry liqueur. Fold 1 cup pitted and chopped black cherries (fresh or frozen) and 1/2 cup chopped semi-sweet chocolate into the ice cream and pour into an airtight container or metal loaf pan and place in the freezer until ready to use.Ĭherry Liqueur Simple Syrup: In a small saucepan, combine 1/2 cup sugar and 1/2 cup water and bring to a boil. Pour the custard into an ice cream machine and churn according to manufacturer's instructions. Once the custard is at room temperature, refrigerate the custard for 3-4 hours to thicken. Remove from heat and strain through a fine mesh strainer to remove any cooked egg yolks, then pour the ice cream base into a bowl, cover with plastic wrap and allow it to come to room temperature. ![]() Pour the tempered egg mixture into the remaining heavy cream mixture in the saucepan over medium heat and stir continuously until the ice cream base thickens and coats the back of a wooden spoon. Temper the eggs by whisking 1/4 cup of heavy cream mixture into the egg mixture and whisk until smooth. In a medium saucepan, combine 2 cups heavy cream and 1 cup whole milk bring to a simmer. Garnish the cake with chocolate shavings and fresh black cherries.īlack Forest Ice Cream: Whisk 1/2 cup sugar, 4 egg yolks and 1 teaspoon vanilla extract set aside. Place it in the freezer until you are ready to serve.
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