INGREDIENTS

• 16 oz heavy whipping cream (1 pint)
• 14 oz sweetened condensed milk
• 1 tbsp vanilla bean paste
• 1 cup hulled and chopped Bing cherries
• ½ cup (1 bar) dark baking chocolate bar (72% cacao)

DIRECTIONS

1. In a standing mixer fitted with the whisk attachment, whip the pint of whipping cream on high speed for about 3-5 minutes, or until stiff peaks form. Add in the sweetened condensed milk and vanilla bean paste and mix on a medium speed until fully incorporated.
2. Pour the mixture into a loaf pan and cover. Freeze for 10 minutes and use a spatula to gently fold in the chocolate and cherries. Cover again and freeze for at least 2 hours or overnight.
3. Serve over waffle bowls and enjoy!!