This Chocolate Cherry Ice Cream is a luscious blend of rich chocolate and sweet roasted cherries that feels indulgent yet offers a wholesome touch.
Packed with antioxidants from cherries, a boost of potassium, and satisfying good fats from cream, it’s both nourishing and comforting.
With just a few simple steps, you’ll have a dessert that’s quick, family-friendly, and perfect for everyday enjoyment or special occasions.
Chocolate Cherry Ice Cream
Equipment
- 1 Medium saucepan
- 1 Baking Pan (lined with parchment paper)
- 1 Mixing Bowl
- 1 Ice Cream Maker
- 1 Airtight Freezer-Safe Container
Ingredients
Ice Cream Base:
- 1 ½ cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ⅛ teaspoon kosher salt
- ½ cup dark or semi-sweet chocolate chips
- 2 teaspoons almond extract
- 1 cup roasted cherries see below, chopped into ¼-inch pieces
Roasted Cherries:
- 1 pound cherries about 3 cups, pitted and halved
- 1 tablespoon granulated sugar
Instructions
- Prepare the Cherries for Roasting: Preheat your oven to 425°F (220°C) and line a baking pan with parchment paper to prevent sticking. Wash the cherries thoroughly, remove the stems, and pit them carefully. Slice each cherry in half and spread them evenly on the prepared pan, making sure they aren’t crowded. This helps them roast evenly and develop a natural sweetness without steaming.
- Roast the Cherries to Release Their Juices: Place the pan in the preheated oven and roast for about 20 minutes.During roasting, the cherries will soften, release their juices, and develop a rich, fruity aroma. Check them occasionally to prevent burning, and remove them from the oven once they are glossy and slightly caramelized around the edges. Transfer the cherries to a mixing bowl to cool slightly.
- Sweeten and Chill the Roasted Cherries: Sprinkle 1 tablespoon of sugar over the warm cherries and gently stir to dissolve it into the natural juices, creating a light syrup. Let the cherries cool completely at room temperature, then cover and refrigerate until needed. This chilling step enhances their flavor and prevents them from melting the ice cream when folded in.
- Make the Ice Cream Base: In a medium saucepan, combine 1½ cups heavy cream, 1 cup milk, ¾ cup sugar, and ⅛ teaspoon salt. Stir continuously over medium heat until the sugar dissolves and the mixture is smooth. Allow it to reach a gentle simmer, cooking for 2 minutes to fully blend the flavors and ensure a creamy texture. Remove from heat once simmering is complete.
- Incorporate Chocolate and Almond Extract: Add ½ cup chocolate chips to the warm mixture and stir until fully melted, forming a smooth chocolate base. Then, stir in 2 teaspoons almond extract for a subtle nutty flavor that complements the cherries beautifully. Make sure the chocolate is completely dissolved for a consistent texture.
- Chill the Mixture Thoroughly: Transfer the chocolate cream mixture to a heatproof bowl and let it cool at room temperature. For best results, refrigerate for at least 6 hours or overnight to allow the base to thicken. If you’re short on time, you can chill it in the freezer for 1–2 hours, stirring occasionally to speed up the process while maintaining smoothness.
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes 20–25 minutes. The mixture will gradually thicken and transform into creamy, soft-serve ice cream with a rich chocolate flavor.
- Fold in the Roasted Cherries: Roughly chop 1 cup of the chilled roasted cherries into ¼-inch pieces. During the last few minutes of churning, add the chopped cherries to the ice cream. This ensures they are evenly distributed without sinking, adding juicy bursts of fruit in every bite.
- Serve or Freeze for Later: You can enjoy the ice cream immediately as soft-serve, or transfer it to an airtight container for firmer, scoopable texture. Freeze for 2–4 hours until solid. Serve with the remaining roasted cherries and syrup spooned on top for extra sweetness and presentation.
Notes
- Use fully ripe, sweet cherries for maximum flavor.
- Chilling the ice cream base for at least 6 hours produces a creamier texture.
- For extra chocolate richness, substitute dark chocolate with 60–70% cocoa content.
- Almond extract can be swapped with vanilla extract for a milder flavor.
- Ensure roasted cherries are fully cooled before adding to prevent melting the ice cream.
- Soft-serve style ice cream can be enjoyed immediately, or freeze longer for firmer scoops.
- Adjust sugar in roasted cherries depending on fruit sweetness.
- Stir the base occasionally if chilling quickly in the freezer to maintain smooth texture.
Chef’s Secrets For Perfect Creaminess
The key to perfectly smooth, creamy ice cream lies in proper chilling and slow integration of ingredients.
Always cool your chocolate-cream mixture completely before churning—this allows the fats to emulsify evenly, preventing ice crystals from forming.
When folding in roasted cherries, make sure they are fully chilled so they retain their structure.
Using high-quality chocolate not only enhances flavor but also improves texture, giving each scoop a luxurious, velvety feel.
Additionally, stirring the base occasionally while chilling helps maintain a consistent temperature and ensures a silky finish.
Serving Suggestions For Maximum Enjoyment
This chocolate cherry ice cream pairs wonderfully with warm desserts such as brownies, chocolate lava cakes, or fruit cobblers.
For a lighter option, serve it in a crisp waffle cone or bowl, topped with a sprinkle of toasted nuts or cacao nibs.
You can also drizzle a little dark chocolate ganache or cherry syrup over the ice cream for a decadent presentation.
For entertaining, serve scoops alongside fresh berries or a few mint leaves to add freshness and vibrant color to the plate.
Storage Tips For Longevity
Store the ice cream in an airtight container to prevent freezer burn and preserve flavor.
Press a piece of parchment or plastic wrap directly on the ice cream surface before sealing the lid to reduce ice crystal formation.
Keep the freezer temperature consistent, ideally at 0°F (-18°C), for optimal texture.
Homemade ice cream is best enjoyed within 2–3 weeks; after this, flavor and creaminess may start to decline.
To soften hardened ice cream, leave it at room temperature for 5–10 minutes before scooping.
Frequently Asked Questions
1. Can I use frozen cherries instead?
Yes! Frozen cherries can be used if fresh ones aren’t available. Thaw and drain them well before roasting to avoid excess water in the ice cream, which could make it icy. Roasting frozen cherries also intensifies their flavor.
2. Is there a dairy-free alternative?
Absolutely. Replace heavy cream and milk with full-fat coconut milk or almond milk for a creamy, plant-based version. The texture may be slightly different, but the flavor will remain rich and satisfying.
3. Can I make this ice cream without an ice cream maker?
Yes! Pour the chilled chocolate mixture into a freezer-safe container and freeze. Stir vigorously every 30–45 minutes for 3–4 hours to break up ice crystals until the ice cream is smooth and scoopable.
4. How do I prevent the cherries from sinking?
Make sure the cherries are completely chilled before adding them to the ice cream. Fold them in gently during the final minutes of churning or mixing. This ensures they remain evenly distributed rather than sinking to the bottom.
5. Can I adjust the sweetness?
Definitely. Taste the chocolate-cream mixture before chilling. Reduce sugar if you prefer a less sweet dessert, or increase slightly if your cherries are tart. Keep in mind that chilling may slightly mute sweetness, so adjust accordingly.
