My kitchen window was wide open last Sunday afternoon when the sweet smell of summer cherries hit me like a warm hug.
I’d been craving something cold and creamy, and suddenly I knew exactly what needed to happen. No-Churn Cherry Chocolate Ice Cream was calling my name, and honestly, you’re going to want to clear some freezer space for this one.
What Makes My No-Churn Cherry Chocolate Ice Cream So Good
The magic happens when tart cherries meet rich chocolate chips in the silkiest cream base you can imagine.
I keep coming back to this No-Churn Cherry Chocolate Ice Cream because it tastes like summer memories but takes zero special equipment.
Your freezer does all the work while you sit back and dream about that first spoonful.
Speaking of dreamy frozen treats, my peach ice cream uses the same foolproof method with stone fruit magic, and if you want something quicker for the kids, these 3-ingredient peach yogurt pops disappear faster than I can make them.
What You’ll Need to Make This No-Churn Cherry Chocolate Ice Cream
Here’s what I always keep on hand for this recipe:
- 2 cups heavy whipping cream (the real stuff – no shortcuts here)
- 1 (14-ounce) can sweetened condensed milk (Eagle Brand works beautifully)
- 1½ cups fresh cherries, pitted and roughly chopped (frozen works too, just thaw first)
- ½ cup mini dark chocolate chips (I chop regular chips if that’s what I have)
- 1 teaspoon vanilla extract (pure, not imitation)
- Pinch of sea salt (trust me on this one)
Pro tip: I always buy extra cherries because half of them mysteriously disappear while I’m pitting. The chocolate chips have the same problem.
How I Make This Cherry Chocolate Ice Cream
Step 1: Grab your largest mixing bowl and pour in that cold heavy cream. Using a hand mixer or stand mixer, whip it until you get stiff peaks – about 3-4 minutes. Don’t overwhip or you’ll end up with butter (been there).
Step 2: In goes the sweetened condensed milk, vanilla, and that pinch of salt. Fold everything together gently with a large spoon. The mixture should be smooth and dreamy.
Step 3: Now for the fun part – fold in your chopped cherries and chocolate chips. I like to save about ¼ cup of each for swirling later because I’m fancy like that.
Step 4: Pour half the mixture into a 9×5 loaf pan lined with parchment paper. Sprinkle those reserved cherries and chocolate chips on top, then add the remaining ice cream base.
Step 5: Use a knife to create gentle swirls through the mixture – don’t go crazy or you’ll lose those beautiful ribbons of fruit and chocolate.
Step 6: Cover tightly with plastic wrap (press it right onto the surface) and freeze for at least 6 hours, though overnight is even better.
Don’t forget to follow me on Pinterest for more frozen treats and summer recipes that’ll make your kitchen the neighborhood favorite!
My Easy Cherry Chocolate Ice Cream Tips
After making this countless times, here’s what I’ve learned: cold bowls and beaters make whipping cream so much easier, I stick mine in the freezer for 15 minutes before starting.
Also, don’t skip chopping those cherries. Whole ones turn into frozen rocks that’ll chip your teeth.
When you’re ready to serve, I always let the ice cream sit on the counter for 5-10 minutes first. Your ice cream scoop will thank you, and so will your wrist.
Can I use frozen cherries instead of fresh?
Just thaw them completely and pat dry with paper towels first. Frozen cherries actually work great because they’re picked at peak ripeness.
Print
No-Churn Cherry Chocolate Ice Cream
- Total Time: 5 hours 10 minutes
- Yield: 5-7
Description
A creamy, dreamy frozen treat packed with tart cherries and rich chocolate chips.
Ingredients
- 2 cups heavy whipping cream
- 1 (14-ounce) can sweetened condensed milk
- 1½ cups fresh cherries, pitted and chopped
- ½ cup mini dark chocolate chips
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions
- In a large bowl, whip heavy cream to stiff peaks using an electric mixer (3-4 minutes).
- Gently fold in sweetened condensed milk, vanilla, and salt until smooth.
- Reserve ¼ cup each of cherries and chocolate chips. Fold remaining fruit and chocolate into cream mixture.
- Pour half the mixture into a parchment-lined 9×5 loaf pan.
- Sprinkle reserved cherries and chocolate chips over mixture, then add remaining ice cream base.
- Create gentle swirls with a knife, then cover tightly with plastic wrap.
- Freeze for at least 6 hours or overnight before serving.
Notes
Chill your mixing bowl and beaters for easier whipping. Let ice cream soften 5-10 minutes at room temperature before scooping for best results.
- Prep Time: 10 minutes
- Cook Time: (Freeze Time: 5 hours)
How long does this ice cream keep in the freezer?
Mine usually keeps for up to 3 months, though it rarely lasts that long in my house. Store it in an airtight container for best results.
What if I don’t have mini chocolate chips?
Regular chocolate chips work perfectly, just give them a rough chop first. I’ve even used chopped dark chocolate bars when that’s what I had on hand.
Can I make this dairy-free?
You can substitute coconut cream for the heavy cream, but you’ll need to use a dairy-free condensed milk alternative too.
The texture will be slightly different but still delicious.
My Best Times to Enjoy No-Churn Cherry Chocolate Ice Cream
This ice cream shines at summer barbecues when you want to wow your guests without breaking a sweat.
I love scooping it into bowls for family movie nights, and it makes birthday parties extra special.
Sometimes I’ll make it on a quiet Tuesday just because I can, and honestly, those are my favorite moments, when the house smells like vanilla and cherry sweetness, and everyone gathers in the kitchen with hopeful eyes.