Another warm summer day calls for a cold, creamy dessert, and this no-churn cherry chocolate ice cream is exactly the kind of recipe worth keeping on repeat. It is simple to make, full of fresh cherry flavor, and finished with plenty of dark chocolate pieces for the perfect bite. Best of all, you do not need an ice cream maker to prepare it. A bowl, a whisk or hand mixer, and a freezer-safe dish are all you need.
This easy homemade ice cream is made with sweetened condensed milk, whipped heavy cream, vanilla, fresh cherries, and chopped chocolate. The result is a rich, smooth, scoopable dessert with a classic cherry chip flavor and a beautiful balance of creamy, fruity, and chocolatey notes.
No-churn ice cream is one of the easiest summer desserts because it comes together quickly and does not require cooking. There is no custard base, no tempering eggs, and no need to turn on the oven. Once the mixture is folded together, it simply goes into the freezer until firm. It is a great make-ahead dessert for cookouts, weekend treats, birthdays, or any day when you want something cold and homemade without a complicated process.
Cherry and chocolate are a timeless combination, and this recipe makes the most of both. The cherries add juicy sweetness and a little tartness, while the dark chocolate brings depth and texture. Chopping the chocolate into a mix of small flakes and larger chunks gives every scoop a little variety. Some bites are creamy and smooth, while others have a bold piece of chocolate or a burst of fresh cherry.
How to Make Cherry Chocolate Ice Cream
Start by preparing the mix-ins. Chop the dark chocolate bar into different-sized pieces. A combination of finely chopped chocolate and larger chunks gives the finished ice cream the best texture. Pit the fresh cherries, chop them into small pieces, and set them aside while you make the ice cream base.
In a medium bowl, stir together the sweetened condensed milk, pure vanilla extract, and a pinch of salt. The condensed milk adds sweetness and helps create a smooth, creamy texture without churning. The vanilla rounds out the flavor, and the salt keeps the sweetness from tasting flat.
In a separate large bowl, whip the cold heavy cream until stiff peaks form. You can do this by hand with a whisk, but a hand mixer will make the job faster and easier. The whipped cream is what gives no-churn ice cream its light, creamy structure, so take your time and whip it until it holds its shape.
To combine the mixtures without deflating the cream, fold about one cup of the whipped cream into the sweetened condensed milk mixture first. This lightens the base and makes it easier to blend with the remaining whipped cream. Then gently fold the condensed milk mixture back into the rest of the whipped cream using a rubber spatula. Work slowly and use broad, gentle strokes so the mixture stays airy.
Once the base is smooth and fully combined, fold in the chopped chocolate and fresh cherries. Pour the cherry chocolate ice cream mixture into a freezer-safe dish and spread it into an even layer. Cover and freeze for at least 6 hours, or until firm enough to scoop. For easier cleanup, you can line the dish with parchment paper before adding the ice cream mixture.
When the ice cream is ready, let it sit at room temperature for a few minutes if it is too firm to scoop. Serve it in bowls or waffle cones, and add chocolate sauce if you want an extra rich finish. This homemade cherry chocolate ice cream is creamy, refreshing, and full of flavor without any special equipment.
Cherry Chocolate Ice Cream
- Author: Elizabeth Buuck
- Prep Time: 15 minutes
- Total Time: 15 minutes + 6 hours freeze time
- Yield: 6 cups ice cream
Description
Creamy no-churn vanilla ice cream folded with fresh cherries and chopped dark chocolate for an easy homemade cherry chocolate dessert.
Ingredients
Scale
- 14 oz can sweetened condensed milk
- 2 tsp pure vanilla extract
- Pinch of salt
- 2 cups cold heavy cream
- 4 oz dark chocolate bar, chopped
- 2 cups fresh cherries, pitted and chopped
- Waffle cones, optional
Instructions
- Chop the dark chocolate bar. Pit and chop the fresh cherries, then set both aside.
- In a medium bowl, stir together the sweetened condensed milk, vanilla extract, and salt until smooth.
- In a separate large bowl, whip the cold heavy cream until stiff peaks form.
- Fold 1 cup of the whipped cream into the sweetened condensed milk mixture using a rubber spatula.
- Gently fold the lightened condensed milk mixture into the remaining whipped cream until fully combined.
- Fold in the chopped chocolate and cherries, being careful not to deflate the mixture.
- Transfer the ice cream base to a freezer-safe dish, cover, and freeze for at least 6 hours.
- Serve in bowls or waffle cones with chocolate sauce, if desired.
Notes
Store the ice cream in an airtight container in the freezer for up to 3 months. If it becomes very firm, let it rest at room temperature for a few minutes before scooping.
If you loved this Cherry Chocolate Ice Cream, you may also enjoy other homemade frozen desserts such as peach ice cream or funfetti ice cream sandwiches.
