Chocolate Cherry Ice Cream
Creamy chocolate ice cream studded with roasted cherries delivers the perfect balance of sweet and rich flavors. High in protein and fiber, this dessert is quick to make, freezer-friendly, and perfect for satisfying your sweet tooth anytime.
Equipment
- 1 Medium saucepan
- 1 Baking Sheet
- Parchment paper (enough to line the sheet)
- 1 Ice Cream Maker
- 1 Mixing Bowl
- 1 Spatula or Wooden Spoon
- Measuring cups and spoons
Ingredients
For the Ice Cream Base
- 1½ cups heavy cream
- 1 cup milk
- ¾ cup sugar
- ⅛ teaspoon kosher salt
- ½ cup dark or semi-sweet chocolate chips
- 2 teaspoons almond extract
- 1 cup roasted cherries roughly chopped
For the Roasted Cherries
- 1 pound fresh cherries about 3 cups, pitted and halved
- 1 tablespoon sugar
Instructions
- Prepare the Cherries for Roasting: Start by washing 1 pound of fresh cherries under cold water to remove any dirt or residue. Pat them dry using a clean kitchen towel. Using a cherry pitter or a small paring knife, carefully remove the pits. Slice each cherry in half, aiming for uniform halves so they roast evenly. Set them aside in a bowl while you prepare the baking sheet.
- Roast the Cherries: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking. Spread the halved cherries evenly across the sheet in a single layer. Place the baking sheet in the oven and roast the cherries for 20 minutes. During roasting, the cherries will start releasing their natural juices, intensifying their sweetness and creating a rich, syrupy flavor. Once done, carefully remove the sheet from the oven.
- Sweeten the Roasted Cherries: Transfer the warm roasted cherries to a mixing bowl. Sprinkle 1 tablespoon of sugar over the top. Gently stir to combine, allowing the sugar to dissolve slightly and help the cherries release even more juice. Set the bowl aside to cool completely, then chill in the refrigerator until ready to add to the ice cream.
- Combine the Ice Cream Base Ingredients: In a medium saucepan, combine 1½ cups of heavy cream, 1 cup of milk, ¾ cup of sugar, and ⅛ teaspoon of kosher salt. Stir gently to mix the ingredients together, ensuring the sugar is partially dissolved before heating.
- Heat the Cream Mixture: Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir occasionally to prevent the milk from scorching or forming a skin. Allow the mixture to simmer for about 2 minutes—this ensures the sugar dissolves completely and the mixture slightly thickens.
- Add Chocolate and Almond Extract: Remove the saucepan from the heat. Immediately add ½ cup of dark or semi-sweet chocolate chips to the hot mixture. Stir continuously until the chocolate fully melts and blends with the cream, creating a smooth, velvety chocolate base. Next, add 2 teaspoons of almond extract and mix well to infuse a subtle, nutty flavor that pairs perfectly with the chocolate and cherries.
- Chill the Ice Cream Mixture: Allow the chocolate-cream mixture to cool slightly at room temperature for about 10–15 minutes. Then cover the saucepan or transfer the mixture to a clean bowl and place it in the refrigerator to chill for at least 6 hours. If you are short on time, chilling for 1–2 hours in the freezer can help speed up the process. The mixture should be very cold before churning to achieve the best texture.
- Churn the Ice Cream: Once the ice cream base is thoroughly chilled, pour it into your ice cream maker. Follow the manufacturer’s instructions for churning. As the mixture thickens and nears completion, prepare to fold in the roasted cherries.
- Add the Roasted Cherries: Take 1 cup of the cooled, roasted cherries and roughly chop them into smaller pieces, about ¼ inch in size. When the ice cream is almost done churning, gradually add the chopped cherries to the machine. Continue churning for another minute or two until the cherries are evenly distributed throughout the chocolate ice cream.
- Serve or Store: For soft-serve ice cream, serve immediately while creamy and smooth. For firmer ice cream, transfer the churned mixture into an airtight container and freeze for several hours until it reaches your desired firmness. When ready to serve, spoon the remaining roasted cherries over the top for a beautiful, fruity garnish.
- Enjoy Your Homemade Dessert: Scoop your creamy chocolate cherry ice cream into bowls or cones and savor the rich chocolate flavor complemented by the natural sweetness of roasted cherries. Perfect for family desserts, dinner parties, or a satisfying treat any time of day.
Notes
- Use ripe, sweet cherries for the best flavor; tart cherries can be used but may need additional sugar.
- Roasting the cherries enhances their natural sweetness and intensifies flavor—don’t skip this step.
- Almond extract can be substituted with vanilla extract if preferred, but almond pairs exceptionally well with chocolate and cherries.
- Ensure the ice cream base is fully chilled before churning to achieve smooth, creamy texture.
- For softer ice cream, serve immediately after churning; for firmer texture, freeze in an airtight container for several hours.
- Leftover ice cream can be stored in the freezer for up to 2 weeks without losing flavor.
- Stirring in chopped roasted cherries at the end prevents them from breaking down during churning, keeping their texture intact.
