Delish Chocolate Cherry Ice Cream
This is my velvet-dark, cherry-studded chocolate ice cream — the kind of dessert that feels both indulgent and oddly homey, like a grown-up scoop of childhood nostalgia. It’s rich but not cloying, with a deep chocolate base and bright pockets of cherry that cut through the cocoa. If you love contrasts — bitter and sweet, creamy and slightly icy — this one’s worth the little bit of effort.
My husband is the official taste-tester, and he insists this is the only ice cream allowed in our freezer when company is coming. Our little kiddo calls it “chocolate with red stars” and will happily trade a crayon for an extra spoonful. We first made it on a rainy weekend when we were craving something comforting but wanted a grown-up finish; now it’s the dessert I reach for when I want to impress without fuss. It’s been at summer BBQs, chilly movie nights, and even tucked into a lunchbox surprise.
Why You’ll Love This Delish Chocolate Cherry Ice Cream
– Intensely chocolatey but not overly sweet — the cherries bring brightness that keeps each bite lively.
– Simple pantry and freezer ingredients, with small tricks (like a splash of vanilla and a tiny pinch of salt) that lift the whole thing.
– Flexible: use fresh summer cherries or frozen off-season ones, and it still sings.
– Makes a beautiful, elegant dessert that feels special enough for guests yet cozy for weeknight treats.
Behind the Recipe
This recipe grew out of wanting a chocolate ice cream that didn’t fade into one-note sweetness. The cherry swirl adds texture and color, and a quick simmer of cherries with a little sugar and lemon creates a glossy, jammy component that’s more interesting than raw fruit. People often over-churn or skip cooling steps; patience with chilling the base and properly cooling the cherry compote makes a silkier texture and fewer ice crystals. I’ve found balancing sugar between the base and the fruit keeps the flavor layered: too much sweetness in the cherries flattens the chocolate, and too little makes them taste dull.
Shopping Tips
– Dairy: Choose full-fat cream and whole milk for the creamiest mouthfeel; lower-fat milks make icier texture.
– Chocolate: Use a good-quality bittersweet chocolate (60–70% cocoa) for depth — baking chocolate blocks give better flavor than chips.
– Produce/Fruit: Fresh cherries are wonderful in season, but frozen pitted cherries work nearly as well and save time on prep.
– Baking Basics (Flour/Sugar/Leaveners): Granulated sugar is standard here; superfine or caster sugar dissolves faster if you want the smoothest mix.
– Frozen Aisle: If cherries aren’t ripe, grab a bag of frozen tart cherries — they’re often picked and frozen at peak ripeness, which helps flavor consistency.
Prep Ahead Ideas
– Pit and halve fresh cherries a day ahead and keep them in an airtight container in the fridge; if using frozen cherries, defrost in the fridge overnight.
– Make the cherry compote up to 3 days in advance — it stores well in the fridge and actually deepens in flavor.
– Whisk and chill the custard base (if using eggs) or the cream-milk mixture the night before; a cold base churns faster and develops a better texture.
Time-Saving Tricks
– Use a mixture of chopped chocolate and cocoa powder for quicker melting and richer flavor with less fuss.
– If you’re short on time, the no-churn method (folding whipped cream into a sweetened chocolate base) skips the ice cream maker while keeping a creamy result.
– Assemble mise en place: pit cherries, measure sugars, and have equipment ready — this cuts actual hands-on time and prevents scorching the chocolate or overcooking the compote.
– Chill bowls and churn canister beforehand; cold equipment shaves churn time and helps prevent large ice crystals.
Common Mistakes
– Overcooking the custard base: I once left it a hair too long and ended up with a faintly curdled texture — temper eggs slowly and remove from heat as soon as it coats the back of a spoon.
– Skipping the chill step: warm or lukewarm bases churn poorly and make gritty ice cream; cool fully in the fridge for several hours.
– Adding very hot cherry compote directly to the cream: this can melt the fat and change texture — cool the compote before folding it in.
– Freezer burn from loose lids: store in a shallow, airtight container and press plastic wrap directly onto the surface before sealing.
What to Serve It With
Serve scoops alongside dark chocolate shards, a drizzle of cherry syrup, or salted biscotti for crunch. It’s also fabulous tucked into a warm brownie sundae, paired with a glass of cold brew coffee for a grown-up affogato twist, or spooned over grilled pound cake.
Tips & Mistakes
If you’re serving outdoors on a warm day, keep the ice cream in a cooler between servings to prevent melting and refreezing. For presentation, warm the cherry compote slightly before spooning it over scoops — the contrast of warm fruit and cold ice cream is a classic crowd-pleaser.
Storage Tips
Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.
Variations and Substitutions
– For dairy-free: swap in full-fat coconut milk and cream; the coconut flavor pairs nicely with chocolate but will shift the profile.
– To lighten it: replace some cream with whole milk, but expect a slightly icier finish; using an eggless custard stabilizer helps.
– Flavor swaps: use sour cherries for a tangier note, or fold in chopped toasted almonds for crunch — but skip nuts if you want the pure chocolate-cherry focus.
– If you’re tempted to add liqueur (kirsch or brandy), a tablespoon helps keep scoopable texture straight from the freezer and adds complexity.
Write me the frequently asked questions and answers Delish Chocolate Cherry Ice Cream in the same way as the example below.
Frequently Asked Questions
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Delish Chocolate Cherry Ice Cream
Ingredients
Main Ingredients
- 1.5 cup heavy cream Use fresh cream for best results.
- 1 cup whole milk Make sure it's whole milk for creaminess.
- 0.75 cup granulated sugar Adjust sweetness to your liking.
- 0.5 cup chocolate syrup Choose your favorite brand.
- 1 cup fresh cherries Pitted and halved for easy mixing.
- 1 tsp vanilla extract Pure vanilla extract enhances the flavor.
Instructions
Preparation Steps
- Start by whisking together the heavy cream, whole milk, and granulated sugar in a large bowl. This helps to blend everything nicely.
- Once these ingredients are combined, stir in the chocolate syrup and vanilla extract until you have a smooth mixture.
- Gently fold in the chopped cherries to incorporate them evenly through the mixture.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer the churned ice cream to an airtight container and freeze it for at least 4 hours to firm up.
- Once frozen, scoop and enjoy your homemade chocolate cherry ice cream!