Chocolate Cherry Ice Cream
Chocolate Cherry Ice Cream is a luscious homemade treat that perfectly blends the rich decadence of chocolate with the sweet, tart burst of cherries. This creamy, dreamy frozen dessert is packed with real fruit and deep cocoa flavor, making it a must-try for ice cream lovers. Whether served in a cone, a bowl, or as part of a sundae, this indulgent treat is sure to satisfy your cravings!
Equipment
- 1 Small saucepan (for cooking the cherries)
- 1 Medium saucepan (for making the chocolate base)
- 1 Whisk (for mixing the ingredients)
- 1 Mixing bowl (for chilling the mixture)
- 1 Ice cream maker (for churning the ice cream)
- 1 Freezer-Safe Container (for storing the ice cream)
- 1 Spatula (for folding in the cherries)
Ingredients
For the Cherry Mixture
- 1 ½ cups fresh or frozen cherries pitted and chopped
- ¼ cup granulated sugar
- 1 tbsp lemon juice
For the Chocolate Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 4 oz dark chocolate melted
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
Step 1: Prepare the Cherry Mixture
- In a small saucepan, combine the chopped cherries, sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the cherries release their juices and soften (about 10 minutes).
- Lightly mash the cherries with a fork, leaving some pieces for texture.
- Remove from heat and let the mixture cool completely.
Step 2: Make the Chocolate Ice Cream Base
- In a medium saucepan, heat the milk, heavy cream, and sugar over medium-low heat, stirring until the sugar dissolves.
- Whisk in the cocoa powder and melted chocolate until fully combined.
- Stir in the vanilla extract and a pinch of salt.
- Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours (or overnight).
Step 3: Churn the Ice Cream
- Pour the chilled chocolate mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- When the ice cream reaches a soft-serve consistency, gently fold in the cherry mixture, creating swirls. Avoid overmixing.
Step 4: Freeze Until Firm
- Transfer the ice cream to a freezer-safe container and smooth the top.
- Cover with a lid or press a piece of parchment paper directly onto the surface to prevent ice crystals.
- Freeze for at least 4-6 hours until firm.
Step 5: Serve & Enjoy
- Let the ice cream sit at room temperature for a few minutes before scooping.
- Serve in cones, bowls, or as part of your favorite dessert.
Notes
- For a no-churn version: Whip 2 cups of heavy cream to stiff peaks, then fold in a mixture of sweetened condensed milk, cocoa powder, and melted chocolate. Swirl in the cherries before freezing.
- For a softer texture: Add 1 tablespoon of cherry liqueur (Kirsch) or vodka to prevent ice crystals.
- For extra crunch: Stir in chocolate chips or crushed nuts before freezing.
- Vegan alternative: Replace the dairy with full-fat coconut milk and use dairy-free chocolate.