Edible Bozeman

Flathead Cherry and Cacao Sweet Cream Ice Cream

Six simple ingredients, a stand mixer with a whisk attachment, and access to a freezer is all that’s needed to create a decadent silky-smooth sweet cream ice cream. The base is formed with one part whipped heavy cream combined with one part sweetened condensed milk, a little vanilla, and a dash of sea salt. After it just begins to set in the freezer, mix in an abundance of pitted and halved Flathead cherries and a handful of cacao nibs. Voila! Everybody’s screaming for this ice cream.


2 cups heavy cream
1 teaspoon pure vanilla extract
¼ teaspoon sea salt
1 (14-ounce) can sweetened condensed milk
1 cup pitted and halved Flathead cherries
¼ cup cacao nibs

In a stand mixer fitted with a whisk attachment, whisk together heavy cream, vanilla, and salt until stiff peaks form. Reduce speed to low and slowly drizzle in the condensed milk.

Pour the mixture into a freezer-safe container and freeze for about 2 hours, until mixture begins to set and is the consistency of soft-serve ice cream. Gently fold in the cherries and cacao nibs and return to the freezer until fully set, 3 to 4 additional hours.

Remove from the freezer 10–15 minutes before serving. Enjoy on its own or with extra cherries, chocolate sauce, additional nibs, or a light sprinkle of Maldon Sea Salt Flakes.

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