Prepare to fall in love with No-Churn Chocolate Cherry Ice Cream, a lusciously creamy treat that completely removes the barrier of needing an ice cream maker. This easy, ultra-indulgent dessert perfectly marries the deep flavors of chocolate and fresh, juicy cherries with a rich, airy base—all in just a few simple steps. Whether you’re cooling off on a summer day or seeking a sweet pick-me-up any time of year, this recipe is one you’ll want to make again and again.
Ingredients You’ll Need
-
Ice Cream Base:
- 2 cups heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Add-Ins:
- 1 1/2 cups pitted and halved sweet cherries (fresh or frozen and thawed)
- 1/2 cup mini chocolate chips or chopped dark chocolate
How to Make No-Churn Chocolate Cherry Ice Cream
Step 1: Whisk Together the Chocolate Base
Grab a large mixing bowl and combine the sweetened condensed milk, unsweetened cocoa powder, vanilla extract, and almond extract. Whisk briskly until everything is smooth, lump-free, and the cocoa is fully incorporated. The mixture should look glossy and deeply chocolatey, hinting at the decadent flavor ahead.
Step 2: Whip the Cream
In a separate, perfectly clean bowl, pour in the cold heavy whipping cream. Using an electric mixer, beat it until stiff peaks form—this means when you lift the beaters, the cream holds its shape firmly. This step is key for that classic ice cream loft and creaminess without needing an ice cream maker!
Step 3: Fold It All Together
Gently scoop the whipped cream into the chocolate mixture. Use a spatula to fold the ingredients together, being careful not to deflate the whipped cream entirely. Aim for a consistent, airy chocolate base without streaks—this is your no-churn masterpiece in the making!
Step 4: Add Cherries and Chocolate Chips
Sprinkle in the pitted and halved sweet cherries along with the mini chocolate chips or chopped dark chocolate. Fold them in carefully so that every scoop will have plenty of fruit and chocolate surprises. If you want a little extra flair, gently swirl in cherry jam or fudge sauce at this point for added ribbons of flavor and visual appeal.
Step 5: Freeze to Set
Transfer the finished mixture to a loaf pan or any freezer-safe container. Smooth the top with a spatula and cover tightly with plastic wrap or a lid to prevent freezer burn. Place in the freezer for at least 6 hours, or overnight for best results, until No-Churn Chocolate Cherry Ice Cream is beautifully firm and scoopable.
How to Serve No-Churn Chocolate Cherry Ice Cream
Garnishes
Enhance every serving by topping with extra fresh cherries, a generous sprinkle of chocolate shavings, or even a dollop of whipped cream. A scatter of toasted almond slivers plays perfectly with the almond extract in the ice cream, making each bowl pop with flavor and color.
Side Dishes
Pair your No-Churn Chocolate Cherry Ice Cream with crisp, buttery shortbread cookies, dark chocolate brownies, or even thin slices of pound cake. These serve as ideal companions, bringing out the creamy sweetness and letting the cherry and chocolate notes shine.
Creative Ways to Present
For a show-stopping dessert, try scooping the ice cream into chocolate-dipped waffle cones, layering it into parfait glasses with cherry preserves, or sandwiching it between chocolate cookies for the ultimate homemade ice cream sandwich. Adding a drizzle of cherry syrup or chocolate sauce never hurts!
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (no promises!), keep your No-Churn Chocolate Cherry Ice Cream tightly covered in the freezer. Pressing a piece of parchment directly onto the surface before sealing can help prevent iciness and preserve the creamy texture.
Freezing
This ice cream remains at its dreamy best for up to two weeks when properly stored in a freezer-safe container. Be sure to keep it in the coldest part of your freezer to maintain that silky, scoopable consistency.
Reheating
While you don’t reheat ice cream, if it’s too firm to scoop right away, simply let it sit at room temperature for 5 to 10 minutes. It’ll soften just enough to yield those perfect, luscious scoops.
FAQs
Can I use frozen cherries instead of fresh?
Absolutely! Just make sure they’re thawed and well-drained before folding them in. Frozen cherries can even add an extra chill factor to your ice cream!
How do I make the flavor more intense?
For a deeper, jammy cherry taste, roast the cherries at 400°F for 15 minutes before adding them, or swirl in a bit of cherry jam before freezing. For extra chocolate depth, opt for chopped dark chocolate over chocolate chips.
Is it possible to make a vegan version?
You can experiment by using coconut cream in place of heavy cream and sweetened condensed coconut milk as a substitute. The taste and texture may vary, but you’ll still get a creamy, fruity treat!
What if I don’t have almond extract?
No worries—just use a bit more vanilla extract, or leave it out if you prefer a purely chocolate-cherry flavor. The almond simply gives a subtle nutty undertone, but it’s not essential.
Can I double the recipe for a crowd?
Definitely! Simply double all ingredients and divide between two freezer-safe containers. Add a little more freezing time to ensure both batches set fully.
Final Thoughts
No-Churn Chocolate Cherry Ice Cream is one of those treats that feels like a secret weapon—outrageously delicious and almost effortless. I can’t wait for you to dive into each creamy, chocolatey, cherry-studded scoop. Try it once, and I guarantee you’ll be making room in your freezer all summer long!
Print
No-Churn Chocolate Cherry Ice Cream Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 15 minutes (includes freezing time)
- Yield: 8 servings
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the creamy, rich flavors of this decadent No-Churn Chocolate Cherry Ice Cream. With a velvety chocolate base swirled with sweet cherries and chocolate chips, this homemade ice cream is a delightful treat for any time of year.
Ingredients
Ice Cream Base:
- 2 cups heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Add-Ins:
- 1 1/2 cups pitted and halved sweet cherries (fresh or frozen and thawed)
- 1/2 cup mini chocolate chips or chopped dark chocolate
Instructions
- Mix the Ice Cream Base: In a large mixing bowl, whisk together the sweetened condensed milk, cocoa powder, vanilla extract, and almond extract until smooth.
- Whip the Cream: In a separate bowl, beat the heavy whipping cream with an electric mixer until stiff peaks form.
- Combine: Gently fold the whipped cream into the chocolate mixture until fully combined. Fold in the cherries and chocolate chips.
- Freeze: Pour the mixture into a loaf pan or freezer-safe container, smoothing the top. Cover tightly and freeze for at least 6 hours or overnight until firm.
- Serve: Scoop and enjoy straight from the freezer!
Notes
- For a richer flavor, roast the cherries in the oven at 400°F for 15 minutes before adding.
- You can also swirl in cherry jam or fudge sauce before freezing for added texture.
Nutrition
- Serving Size: 1/2 cup
- Calories: 310
- Sugar: 26g
- Sodium: 55mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
