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.
Video
Notes
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.