Cherry chocolate chip ice cream is packed with roasted sweet cherries and chocolate chips for a homemade ice cream flavour you’ll want to make all summer long. It’s so easy to make, you don’t even need an ice cream maker.
(Can’t get enough of cherries? Make a pitcher of sweet cherry vanilla milkshake, another delicious and refreshing way to stay cool this season.)
I think it’s fairly obvious that I love making homemade ice cream (have you seen my blog? lol).
It doesn’t even have to be summer either. Even in the thick of winter, we always have a tub of ice cream in the freezer.
And I don’t even own an ice cream machine. I just use my mixer to make no-churn ice cream, all of them easy to make, creamy, delicious and more flavourful than the ones you can find in-store:
This roasted cherry ice cream is one of my favourites to make. Especially when there’s an abundance of sweet cherries.
Let’s go make cherry chocolate ice cream!
Why you’ll love this cherry ice cream recipe
I’m a big fan of making homemade ice cream (and all no-bake or frozen desserts in general). I think most people think it’s difficult, but nothing can be easier.
You just make the base, add your mix-ins, freeze and enjoy. Plus:
- It just tastes better. Because you put in all your favourite things, every ice cream flavour you come up with will be amazing.
- You know exactly what goes into your dream cream. You can be sure there’s nothing in there you can’t pronounce.
- It’s fun! Add anything and everything you can imagine.
This cherry chocolate chip ice cream is a favourite because:
- It’s impressive but secretly very easy to make. The best kind of recipe!
- Every spoonful is filled with creamy cherry and chocolate flavour. It’s seriously a summer party in your mouth.
- It’s really one of the best ways to enjoy sweet cherries on a warm summer day.
How to make cherry chocolate chip ice cream
Making your own cherry ice cream with chocolate chips is easy.
You’ll need just a few ingredients.
- Sweet cherries
- Sweetened condensed milk
- Vanilla extract
- Heavy cream, whipped to stiff peaks
- Dark, semi-sweet or bittersweet chocolate chips
Like I mentioned, this ice cream recipe doesn’t require an ice cream machine. All you’ll need are:
- A stand mixer or handheld electric mixer to whip your cream
- Mixing bowls
- Measuring cups
- Measuring spoons
- Rubber spatula
I also highly recommend freezer-safe containers with tight-fitting lids to store your ice cream in. I love these ice cream containers and own several in different sizes.
Homemade cherry chocolate chip ice cream recipe
To make your chocolate cherry ice cream, first you’ll need to roast your cherries.
1 ROAST. Place cherries in a baking dish lined with foil. Roast at 400F and take out after 30-45 minutes or when the cherries are soft and juicy. Stir the cherries halfway so they don’t burn.
2 PUREE. Allow the cherries to cool before puréeing. I use an immersion blender. You can also use a blender or a food processor.
3 ICE CREAM BASE. In a large bowl, combine condensed milk, vanilla extract, salt and your cherry puree. Stir until well combined.
4 LIGHTEN. Take a generous dollop of whipped cream and fold into your cherry mixture to lighten it.
5 FOLD. Fold the rest of your whipped cream into your cherry mixture until combined.
6 MIX-INS. Add cherries and chocolate chips and fold until evenly distributed.
7 CHILL. Transfer into a freezer-safe container, smoothen the top and cover with plastic wrap. Freeze overnight.
Cherry chip ice cream tips and FAQs
Such an easy recipe, right? Here are more tips and answers to your frequently asked questions to make this cherry chocolate chip ice cream recipe even easier.
If you love fresh cherries as much as we do, chances are you also borderline worship the person who invented the cherry pitter.
Before we invested in one (and they are not expensive — this is the exact one we have), we tried all kinds of hacks — from using a straw to using a paper clip. All of the hacks we tried were difficult and resulted in very sore, very red fingers.
I strongly recommend you save yourself the trouble and buy a cherry pitter. Your hands and fingers will thank you.
Roasting is so simple to do but brings out the best in fruits. It makes them sweeter, stickier and that much more flavourful.
To roast fresh cherries, simply place them in a baking dish lined with foil. It doesn’t matter what size baking dish you use, just as long as it allows the fruits to spread out in one even layer.
Bake at 400F and take out after 30 to 45 minutes, or when they’re soft and juicy. Remember to stir the cherries halfway, or every 15 minutes or so, to ensure that they don’t burn. That’s it!
I don’t add sugar or anything else when roasting fruits.
Did you know there are 1,000 varieties of cherries grown in the United States? I honestly don’t give it much thought because they’re usually just labeled “cherries” at the supermarket.
Whatever kind of cherry you choose, pick sweet and not sour ones for this recipe.
I personally haven’t tried substituting frozen for fresh cherries in this cherry chocolate chip ice cream recipe but I think you can use them if that’s what you have available.
When roasting, you probably need to add 5 to 10 minutes to your baking time.
Homemade, no-churn ice cream has two main ingredients: sweetened condensed milk and whipped cream.
You want heavy cream to make your whipped cream, which has 36 to 40 percent milk fat, because it results to firmer, more stable whipped cream with stiff peaks that hold their shape longer. This is what gives your homemade ice cream that smooth texture and creamy taste.
In a pinch, you can use whipping cream (30 to 35 percent milk fat) but it will result to a lighter, softer texture.
Half & half can’t be substituted for heavy cream in no-churn ice cream recipes because it just doesn’t have enough fat content for whipping (10 to 18 percent).
To prevent your homemade ice cream from getting freezer burn or forming ice crystals:
– Place a piece of plastic wrap directly on the ice cream’s surface before placing the lid. This also helps prevent freezer smells from seeping into your ice cream.
– Make sure you use a freezer-safe container with a proper, tight-fitting lid.
It’s still safe to eat ice cream with a few ice crystals. It’s going to affect the texture and the taste though so you really want to protect it from air (its main enemy) and eat it within 2 weeks of making it.
Homemade ice cream lasts about 2 weeks in the freezer. Because it doesn’t have the same preservatives as store-bought ice cream, when it comes to homemade ice cream, the fresher the better.
Some tips to keep it fresh for longer:
– Cover the top with plastic wrap (see above).
– Store in a relatively shallow and flat container vs. a deep dish. Ideally, you want a container that’s meant to store ice cream, like these ones.
– Store towards the back of your freezer so that its temperature can remain fairly constant, away from the door and never on the freezer door shelf.
Making homemade ice cream is fun, easy and brings out the creativity in all of us. So go ahead and try this cherry homemade ice cream. Enjoy!
Roasted Cherry Chocolate Chip Ice Cream
For the Cherry Ice Cream Base:
For the Ice Cream Mix-ins:
- .3 lb pitted and halved fresh sweet cherries roughly 1 cup / 15 pieces
- 1 cup dark or semi-sweet chocolate chips
- Place cherries in a baking dish lined with foil (see notes). Roast at 400F and take out after 30-45 minutes or when the cherries are soft and juicy. Stir the cherries halfway so they don’t burn.
- Let the cherries cool, then puree. I use an immersion blender. You can also use a blender or a food processor.
- In a large bowl, combine condensed milk, 1 tsp vanilla extract, a pinch of salt and your cherry puree. Stir until well combined.
- Take a generous dollop of whipped cream and fold into your cherry mixture to lighten it.
- Fold the rest of your whipped cream into your cherry mixture until combined.
- Add the rest of your cherries and 1 cup chocolate chips and fold until evenly distributed.
- Transfer the ice cream into a freezer-safe container, smoothen the top and cover with plastic wrap. Freeze overnight.
- When roasting cherries, it doesn’t matter what size baking dish you use, just as long as it allows the fruits to spread out in one even layer.
- See post for lots of tips and FAQs.
Nutritional information are estimates only.
Happy ice cream making!
Did you make this roasted cherry ice cream? I’d love to hear from you in the comments section below.