Roasted Cherry-Mint No-Churn Ice Cream

Well, if the weather is still warm enough to eat ice cream, I would suggest making this cherry-mint no-churn ice cream.  I fell behind posting what I made this month because I've been very busy lately, with camping last week and then some volunteer work my son and I were doing this week.  But, I have to admit, most nights I look forward to spend time with my family during the summer.  We love to watch movie and summertime is the time we catch up with movies.  And sometimes we're doing things outside.  So even as I'm still baking and creating desserts I don't have time to write the post!

The idea of making this combination comes from me starring in the opened kitchen pantry and saw a box of Girl Scout Cookie's Thin Mint.  I love those cookies!  Love it more than Oreos, really.  But buying a box of that isn't very friendly to my wallet, so it's best to ration the consumption.  Anyway, I had cherries also sitting in the fridge.  I thought by combining these two, I would get an exciting flavors.

The cherries got roasted for some time in a 400F oven.  I was thinking roasting them would bring more sweetness and give them caramelization.  Caramelization equals sweeter, right?

Okay, so here's the recipe because I need to watch a movie! :D

Roasted Cherry-Mint No-Churn Ice Cream

Serves 8-10


1 tablespoon kirsch (cherry brandy)
1/2 teaspoon vanilla extract
3/4 cup sweetened condensed milk
1/4 teaspoon kosher salt
2 cups heavy whipping cream
1 cup roasted cherries, see instruction below
1 cup coarsely chopped Thin Mint cookies--depending on how you like the cookies, you can add more if you want!


In a large bowl whisk together kirsch and vanilla extract with sweetened condensed milk and salt.

With a mixer, whip heavy whipping cream until stiff peaks form.  Fold the cream into the condensed milk mixture.  Fold the roasted cherries.

Line a 9 x 5-inch loaf pan with plastic wrap or wax paper.  Spoon half of the ice cream mixture.  Add half of the cookies, mix gently with spoon.  Spoon the rest of the ice cream mixture and then add the last half of cookies.  Press plastic wrap onto the surface of ice cream and wrap tightly.  Freeze until firm, or for at least 12 hours before serving.

Let ice cream stands for 10 minutes or so before scooping.

How to roast cherries:  Heat oven to 400F.  Place cherries on a baking sheet and roast until soft, about 10 minutes.  Cool before using.