Black Cherry Fudge Ripple Ice Cream
  • 2½ cups cherries, pitted and halved (you may also use frozen cherries)
  • ¼ cup sugar
  • 2 tablespoons water
  • 2 cups heavy cream
  • 1 can (14-ounce) sweetened condensed milk
  • 2 teaspoons vanilla
  • 1 cup chocolate chips or chocolate chunks
  1. Place cherries, sugar and water in a heavy-bottomed sauce pan. Bring to a boil, then reduce heat and allow to simmer until the fruit breaks down and the juices thicken, about 15 minutes. Place the mixture into a bowl and refrigerate until cool.
  2. Combine cream and sweetened condensed milk in a large bowl and beat until thick and creamy, and soft peaks form. Stir in vanilla and chocolate chips.
  3. Pour half of the cream mixture into a freezer safe container or a loaf pan. Top with half of the cherry mixture. Using a knife, swirl the cherry mixture into the cream. Repeat with the remaining half of the cream and cherry mixture. Cover and refrigerate until solid, about 4 hours
from Woman's Day, August 2013
Recipe by Kitchen Meets Girl at