Ingredients
1 1/4 pounds pitted sweet cherries, frozen and thawed
3 tablespoon sugar
4 tablespoon lemon juice
1/2 teaspoon almond extract
1 teaspoon vanilla extract
2 cups heavy whipping cream
1 14 oz. can sweetened condensed milk
1 cup semisweet chocolate chips
2 tablespoon coconut oil
To make the pops: Combine the frozen cherries and their juice with the sugar and lemon juice in a small pot. Cook over medium heat until juices begin to release and the mixture is bubbly. Increase heat to medium high, cook until the liquid has reduced by half and appears syrupy, around four to 7 minutes. The cherries will be slightly broken down. Take off the heat. Stir in the almond and vanilla extracts. Puree until mostly smooth with some chunks remaining. Chill until cold.
In a large bowl, whip the cream to stiff peaks. Add the sweetened condensed milk and mix in gently. Fold in the chilled cherry mixture. Divide into popsicle molds. Freeze until firm. To make ice cream instead of popsicles, pour the mixture into a freezer safe container (a lined bread pan works very well).
Microwave the chocolate and coconut oil together in 30 second intervals, stirring between each, until the chocolate is melted. Allow to sit for 20 minutes, then dip each pop. The shell will harden quickly. Keep frozen until ready to eat.