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Pour the ice cream into a 9 x 5 loaf pan or similarly sizes freezer-friendly container. Stir in cherries and chocolate chips until well distributed. If desired, for presentation, reserve a handful of fresh cherries and chocolate chips to sprinkle overtop the ice cream before covering and freezing.
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Beat (no need to clean beaters) on medium-high speed until medium peaks form, 2 to 3 minutes. Fold whipped cream into cream cheese mixture. Fold in chocolate. Fold in 1 cup cooled cherry mixture until just swirled in, being careful not to overmix. Pour into a freezer-safe 2 1/2-quart baking dish or 10-by-5-inch loaf pan.
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In a freezer safe 9x5 inch loaf pan, alternate spoonfuls of the 2 cream mixtures and the cherry sauce, adding about half of all 3 to the pan. Swirl the three together with a knife. Repeat with the rest of the chocolate and vanilla cream and the cherry sauce, swirling everything together again. Cover the pan with plastic wrap and freeze until.
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Add the whipping cream to the bowl of your mixer and beat until stiff peaks form. Add the sweetened condensed milk to the bowl and whisk until well combined, for about 1 minute. Stir in the cherries and the chocolate then pour into a container, preferably with a lid as you will need to close it or cover it tight.
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Instructions. Drain the maraschino cherries, but reserve 2 tablespoons of the cherry juice. Discard any stems, and cut the cherries in half. In a bowl, whisk together the sweetened condensed milk, sour cream, cherry juice, vanilla and salt. Whisk in the cocoa powder until smooth.
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In a medium, microwave-safe bowl, melt the chocolate chips in 30-second increments, stirring in between until creamy. Add sweetened condensed milk, cocoa powder, vanilla, salt, and 1 cup of whipped cream. Gently fold the sweetened condensed milk mixture back into the mixing bowl with the rest of the whipped cream.
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Stir the sweetened condensed milk in with the cherries and set aside. Pour the chilled whipping cream into the bowl of your stand mixer and using the whisk attachment whisk until stiff peaks form. This will take about 5 minutes. Half way through the mixing, add the honey or the sugar. Be careful not to over mix.
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Drain the cherries and reserve the juice. Add the 12oz of cherries to a blender and puree, leaving in some chunks. Combine the cream with the powdered sugar and whip until it holds its shape. Fold the whipped cream into the cherry purée, add the cherry juice, lime juice and zest, and 1/2 cup of chopped cherries.
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Take the double cream out from the fridge and pour in a bowl. Using an electric mixer, whip the cream. Now pour cocoa/condensed milk mixture in the bowl. Combine well. Throw in chocolate and cherry pieces and give it a stir. Pour into a container, cover with a lid and place in your freezer for at least 3 hours.
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Pour the ice cream mixture into a baking dish with a volume of 1.5 liters or approx. 20 cm x 10 cm x 10 cm or 8-inch x 4-inch x 4-inch in size. Sprinkle the saved ingredients on top and place the ice cream in the freezer for at least 4 - 6 hours or overnight. Before serving, place at room temperature for 5 - 10 minutes.
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Beat until stiff peaks form. Set aside. Add cherry pie filling to a medium bowl. Crush slightly with a potato masher. Add sweetened condensed milk and stir. Pour into whipped cream and gently fold to combine. Place in an airtight container and freeze at least 4 hours or overnight.
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Add the mini chocolate chips and gently fold them into the ice cream mixture. Pour the ice cream mixture into a large plastic container or a 9x5 inch loaf pan. Cover with plastic wrap. Freeze for 24 hours. Allow to thaw slightly before dishing up with an ice cream scoop.
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Instructions. Cook cherries and honey in a medium saucepan over medium heat, mashing with a potato masher, until jammy and thick, 10 minutes; cool completely. Cherry mixture should measure 1½ cups. Line a 9×5-inch loaf pan with parchment paper (you can also use two pint freezer containers).
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Instructions. Add the dry milk, sugar, cream of tartar, water and vanilla into a large mixing bowl and beat with an electric mixer to combine. Add the heavy cream and beat on high speed until the mixture starts to thicken. Pour half of the mixture into a freezer safe container and crumble 3 cookies on top.
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To make the ice cream place the heavy cream in a chilled bowl. Beat with a mixer on high speed until the cream firms up to the consistency of whipped cream. Add in the sweetened condensed milk and vanilla and mix on high speed for 1-2 minutes or until well combined. Place the mixture into a container for freezing.
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Spoon half the mixture into an 8-inch loaf pan, or 1-1/2 qt freezer-safe container. Spoon half the cherry mixture on top of the cream and gently swirl in with a knife. Repeat with the remaining cream and cherry mixture. Place in freezer at least 4 hours to overnight. Once set, cover with plastic wrap and freeze.
