Cherry ice cream (no churn)

Step 1

Pit the cherries and discard the stones. Blend the pitted cherries in a food processor or blender until relatively smooth (smaller chunks are fine).

Step 2

Separately, whip the cream until it forms medium-firm peaks.

Step 3

Carefully fold the cherry puree and sweetened condensed milk into the cream so that it is combined (no white streaks) but without loosing too much air.

Step 4

Pour the mixture into a plastic container or loaf tin, cover and transfer to the freezer. Leave to freeze for around an hour, then stir the mixture with a fork to mix through any chunks of cherry that may have fallen to the bottom (but without stirring so much you loose the air).

Step 5

Re-cover and freeze for a further 3 hours, minimum, for soft-serve or ideally overnight.