Chocolate And Cherry Dream Delicious Alternative For Ice Cream Recipes

CHERRY-CHOCOLATE ICE CREAM

Steps:

• Put the cherries, 2 tablespoons sugar and the rum in a medium saucepan and cook over medium-high heat until syrupy, about 20 minutes. Remove from the heat and let cool, then refrigerate until cold, at least 2 hours.
• Meanwhile, heat the milk and the remaining 1/2 cup sugar in a saucepan over medium-low heat, whisking to dissolve the sugar. Whisk the egg yolks in a small bowl. Gradually whisk about 1/2 cup of the warm milk mixture into the eggs, then whisk the egg mixture into the saucepan. Cook, stirring constantly, until the mixture coats a spoon and registers 168 degrees F on a candy thermometer, about 15 minutes. Remove from the heat; add the semisweet and unsweetened chocolate and the butter and set aside until the chocolate melts, about 5 minutes.
• Transfer the chocolate mixture to a blender and puree until smooth. Pour into a large bowl and stir in the heavy cream and vanilla. Refrigerate until chilled, at least 2 hours or overnight.
• Churn the chilled chocolate mixture in an ice cream maker. Strain the cherry mixture, reserving the syrup. When the ice cream is very thick, add the cherries and continue churning until incorporated. Transfer to a freezer-safe container. Drizzle in the reserved cherry syrup and swirl with a spoon. Cover and freeze until firm, at least 4 hours.

DIVINE CHERRY CHOCOLATE ICE CREAM

Steps:

• Stir together cream, milk, sugar, and the juice from the jar of cherries in a large saucepan over medium heat. Bring to a simmer, then remove from heat. Place the egg yolks into a large bowl, then whisk in hot cream, about 2 tablespoons at a time, until you have added 2 cups.
• Whisk the hot yolks into the saucepan of hot cream, then cook on low, stirring constantly, until the mixture reaches 170 degrees F (75 degrees C). It will have thickened enough to coat the back of a metal spoon. Pour the mixture into a container, cover, and refrigerate until cold, about 6 hours.
• Chop the reserved maraschino cherries, then stir into the cold custard along with almond extract, and chopped chocolate. Pour into ice cream maker, and freeze according to manufacturer's directions.

DOUBLE CHOCOLATE CHERRY ICE CREAM

Steps:

• Put the chocolate chips and buttery spread in a medium microwave-safe bowl. Microwave on high for 1 minute. Stir until chocolate chips are completely melted. If not melted, microwave in 15 second increments stirring in between, until melted. Let cool for 15 to 20 minutes.
• In a large mixing bowl, use a your mixer on medium speed to beat together the coconut milk, cream cheese alternative, agave nectar and vanilla extract until fluffy.
• Whisk one third cream cheese mixture into cooled chocolate mixture. Fold the chocolate mixture into the remaining cream cheese mixture. Stir in the dried cherries and chopped chocolate or mini-chocolate chips.
• Churn the mixture in your ice cream maker as directed by manufacturer.
• Pack the ice cream in a freezer-safe container and freeze for a few hours, or until solid. Let defrost for a few minutes before scooping.

CHOCOLATE CHERRY ICE CREAM PIE

Steps:

• Following package directions, drizzle half of the ice cream topping over crust and gently spread to coat bottom and sides. Freeze until firm.
• Meanwhile, set aside six cherries for garnish and chop remaining cherries.
• In large bowl, combine ice cream and chopped cherries. Spread into prepared crust. Sprinkle with peanut butter cups and then drizzle with remaining ice cream topping.
• Garnish with reserved cherries. Cover and freeze for 2 hours or until firm. Remove from freezer 15 minutes before serving.

CHOCOLATE CHERRY ICE CREAM PIE

Steps:

• 1. Add melted butter to cookie crumbs and mix until combined.
• 2. Press cookie mixture evenly into the bottom and up the sides of a 9 inch pie pan, then set aside.
• 3. Combine cream cheese, sugar, milk and maraschino cherry juice together and mix until completely combined.
• 4. Fold in the whipped cream, chopped cherries and Nestle Toll House Delightfulls.
• 5. Spread ice cream filling evenly into crust and freeze for several hours, until firm.
• 6. When ready to serve, top with whipped cream, chocolate sauce and additional Nestle Toll House Delightfulls.

CHERRY GARCIA ICE CREAM

Steps:

• In a small bowl, combine the sugar, salt and xanthan gum.
• Heat a medium pot over medium heat and add the cream, milk and corn syrup, whisking to combine. Whisk in the sugar mixture until there are no lumps. Cook until the sugar is dissolved, about 2-3 minutes. Remove the pot from heat. Cover and refrigerate for at least 6 hours or overnight.
• Before pouring in ice cream maker, stir in vanilla extract. Pour the mixture into an ice cream machine and churn for about 20 minutes (follow your ice cream maker directions).
• Once desired consistency, slowly add the cherries and chocolate to the ice cream maker and churn for 30 seconds longer until mixed through.
• Pour ice cream into a container and freeze in freezer for 4+ hours to get a desired consistency. Ice cream will last up to 6 months.

CHOCOLATE, COCONUT AND ALMOND CHICKPEA ICE CREAM

Steps:

• Put the coconut milk, chickpeas, dates, almond butter and vanilla in a blender. Blend, stopping and scraping down the sides of the carafe with a rubber spatula as needed, until very smooth, about 1 minute. It's ok if there are some specks from the almond butter and dates, but it should be smooth and similar in texture to a thick milkshake.
• Meanwhile, combine the baking chips and coconut oil in a small microwave-safe bowl. Microwave on high, stirring occasionally, until completely melted and smooth, about 1 minute.
• Pour a third of the chickpea mixture into a 9-by-5-inch loaf pan, then drizzle over a third of the chocolate mixture, making sure to go all the way to the edges. Pour another third of the chickpea mixture into the pan, then drizzle another third of the chocolate mixture over the top. Add the remaining chickpea mixture, then top with the last of the chocolate mixture. Cover the loaf pan with plastic wrap and freeze until firm throughout, at least 8 hours and up to overnight.
• Let the ice cream sit at room temperature to soften before scooping, 15 to 20 minutes. Serve with a sprinkle of toasted coconut chips.

CHOCOLATE AND CHERRY DREAM - DELICIOUS ALTERNATIVE FOR ICE CREAM

Steps:

• Follow directions for making pudding.
• Refrigerate until almost set, fold in Cool Whip, peanuts, cherries and chocolate chips and chill until ready to serve.
• For presentation, serve with graham crackers crumbled over the top.