Infused Cherry Vanilla Ice Cream with chocolate (No Ice Cream Machine Needed)
With the hottest month on record for Southern California, I figured I would make an easy fun recipe to cool things down and a great munchie snack! Smoke from an awesome ice cream bowl and fill those munchie cravings with an infused ice cream sandwich!
2 Cups heavy whipping cream (cold)
1 14 oz. can Sweetened Condensed Milk (cold)
1 Vanilla Bean (halved lengthwise)
1 cup Amareno Cherries (halved)
1 cup Mixed Berry or Cherry Puree (optional)
100mg cannabis infused white or dark chocolate (any favorite infused chocolate will work)
1 tsp vanilla extract
Before starting, place a medium mixing bowl in the refrigerator for 1 hour. And place a large covered Pyrex loaf container in the freezer.
Carefully break apart chocolate bar into 100 evenly sized chunks. They should be as even as possible.
After 1 hour remove the mixing bowl from the fridge and pour the COLD Sweetened Condensed milk into the bowl. Mix in vanilla extract (this not only adds taste but makes your ice cream softer for scooping)
Using the tip of a small paring knife, scrape the inside of vanilla bean into the COLD Sweetened Condensed Milk. Set aside (or put back in the fridge for a few minutes)
Pour Heavy Whipping cream into a stand mixer with whisk attachment. Whisk for 2-3 minutes until soft peaks form.
Take a few scoops of the whipped cream and gently mix into the Vanilla Sweetened Condensed Milk mixture until smooth.
Add the mixture into the remainder of the whipped cream gently fold until well blended.
Remove Pyrex container from the freezer and pour mixture into it. Freeze for 2 hours.
Gently mix in cherries and berry puree (optional).
Evenly sprinkle chocolate chunks on top of ice cream and refreeze.
When you scoop to serve, you will be able to visually “dose” each serving based on how many chocolate chunks you scoop up in each serving. Enjoy!