No Churn Chocolate Cherry Ice Cream
280 ml/9.5oz fl Heavy Cream
150ml/5oz fl Condensed Milk
50g/1.8oz Dark Chocolate
20g/0.7oz Cocoa Powder
Wash and pit cherries. Cut them into small pieces. Roughly chop the chocolate.
Mix cocoa powder with condensed milk in a bowl until well combined. To achieve no lump cocoa/condensed milk mixture, sift the cocoa powder beforehand.
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.
Let it thaw for about 10-15 minutes before serving.