Frozen desserts · American
No-Churn Chocolate Cherry Ice Cream
Creamy no-churn dark chocolate ice cream rippled with jammy cherries and crunchy chocolate pieces.
Jump to recipe25 min prep · 10 min cook
Before you start
- Cool the cherries completely so they do not deflate or melt the whipped cream.
- Avoid over-swirling or the cherry ripple will disappear into the base.
Complete recipe
No-Churn Chocolate Cherry Ice Cream
8 servings
Ingredients
- 2 cups pitted cherries, fresh or frozen
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 2 cups cold heavy cream
- 1 can (14 ounces) sweetened condensed milk
- 1/3 cup unsweetened cocoa powder, sifted
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 3 ounces dark chocolate, chopped
Step-by-step instructions
- Simmer cherries, sugar, and lemon juice for 8 to 10 minutes, crushing some fruit, until thick and jammy. Cool completely.
- Whisk condensed milk, cocoa, vanilla, and salt until smooth.
- Whip cold cream to medium-stiff peaks. Fold one-third into the chocolate mixture, then gently fold in the rest.
- Layer chocolate cream, cherry compote, and chopped chocolate in a freezer container. Swirl two or three times with a knife.
- Cover and freeze until firm, at least 6 hours. Soften for 5 minutes before scooping.
Tips for the best results
- Cool the cherries completely so they do not deflate or melt the whipped cream.
- Avoid over-swirling or the cherry ripple will disappear into the base.
Make ahead, storage, and leftovers
Freeze airtight for up to 2 weeks for the best texture. Press parchment onto the surface to limit ice crystals.
Frequently asked questions
Can I use cherry preserves?
Yes. Use about 3/4 cup and skip cooking the fruit.
Can I reduce the condensed milk?
Not significantly; it supplies sweetness and helps keep no-churn ice cream scoopable.