Another scorching summer day, another no churn ice cream recipe. I seriously love making no churn if you can’t tell. It’s so easy. So customizable. And so delicious. This cherry chocolate ice cream version has easily made its way onto my list of favorites. Fresh cherries in the summer are one of my favorite treats, so swirling them into ice cream was a no brainer.
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Whoever figured out no churn ice cream is straight up brilliant. It’s one of my favorite desserts to whip up in the summer. It comes together in just a few minutes (plus the freeze time obviously) and no turning on the hot oven or spending hours in the kitchen that could be better spent soaking up the summer sun.
Cherry chip is one of my favorite flavors and is seriously underrated. It’s such a good combo that I can’t get enough of. I know you’re gonna love this one so let’s get right to it.
How to Make Cherry Chocolate Ice Cream
Chop the chocolate bar into a variety of size chunks – I like to keep some larger chunks and chop some of it pretty fine. Pit and chop the cherries. Set aside. In a medium bowl, stir together the sweetened condensed milk, vanilla extract, and salt. Set aside. In a separate large bowl, whip the cream until stiff peaks either by hand with a whisk or with a hand mixer.
Take 1 C of the whipped cream and fold it into the sweetened condensed milk mixture with a rubber spatula. Then, take the entire sweetened condensed milk mixture and gently fold it into the remaining whipped cream. Any time you want to combine an ingredient with fresh whipped cream, it’s best to “sacrifice” some of the whipped cream into the other ingredient. It helps to get the two to combine easier without deflating the cream. Once it’s well combined, fold in the chocolate and cherries.
Pour the cherry chocolate ice cream mixture into a freezer safe dish and freeze at least 6 hours, up to overnight. I froze mine in a deep 8″ cake pan lined with parchment paper for easy cleanup. Once frozen, serve in dishes or cones with some chocolate sauce.
Cherry Chocolate Ice Cream
- Prep Time: 15 minutes
- Total Time: 15 minutes + 6 hr freeze
- Yield: 6 Cups Ice Cream
Description
No churn vanilla ice cream swirled with chocolate chunks and fresh cherries
Ingredients
- 14 oz Can Sweetened Condensed Milk
- 2 tsp Pure Vanilla Extract
- Pinch of Salt
- 2 C Heavy Cream, cold
- 4 oz Dark Chocolate Bar
- 2 C Fresh Cherries
- Waffle Cones, optional
Instructions
- Chop the chocolate bar and pit and chop the cherries, set aside.
- In a medium bowl, stir together the sweetened condensed milk, vanilla, and salt.
- In a separate large bowl, whip the cream until stiff peaks.
- Take 1 C of the whipped cream, and fold it into the sweetened condensed milk mixture with a rubber spatula.
- Then, take the entire sweetened condensed milk mixture and gently fold it into the remaining whipped cream.
- Fold in the chocolate and cherries.
- Pour into a freezer safe dish and freeze at least 6 hours.
- Serve in waffle cones with chocolate sauce.
Notes
Ice cream will keep in an airtight container in the freezer up to 3 months.
If you loved the recipe for this Cherry Chocolate Ice Cream, be sure to check out my Bourbon Caramel Peach Ice Cream and my Sugar Cookie Funfetti Ice Cream Sandwiches.
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