No Churn Chocolate Cherry Chip Ice Cream

The creamiest no churn chocolate cherry ice cream, loaded with sweet maraschino cherries and chopped dark chocolate. This chocolate version of cherry chip ice cream is easy to make, so smooth and creamy, and totally delicious.

You might also love these no churn ice cream recipes for malted vanilla ice cream with Cadbury mini eggs, brownie sundae caramel swirl ice cream, and peanut butter vanilla fudge ripple ice cream.

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Why You’ll Love This Recipe

Quick and Easy to Make. I love no churn ice cream for its smooth creamy texture and easy method. This chocolate cherry ice cream only takes a few minutes to make, and the hardest part is just waiting for it to freeze.

Chocolate + Cherries. Chocolate and cherries are a classic combination that’s just so good, and this chocolate ice cream with cherries is undeniably delicious.

Use Any Kind of Cherries. I used jarred maraschino cherries, since I had them on hand. But you could also use fresh or frozen sweet black cherries, red cherries or tart pie cherries.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

• Cherries. You can use any kind of cherries, including fresh or frozen black cherries, red cherries, tart pie cherries or jarred maraschino cherries. If they have pits in them, be sure to remove the pits first.
• Sweetened Condensed Milk. This makes a very creamy and smooth no churn ice cream, as well as sweetens it since it contains sugar.
• Sour Cream. The sour cream is tangy and acidic, so it balances the sweetness of the condensed milk, as well as adds a rich, creamy texture.
• Vanilla Extract. Flavor.
• Salt. Balances the sweetness.
• Cocoa Powder. Use a good-quality Dutch processed cocoa powder for the best flavor. You should sift the cocoa powder first to remove lumps.
• Heavy Whipping Cream. The high fat content makes a rich, creamy and smooth ice cream.
• Chocolate. Chop up a bar of dark chocolate to get lots of little flecks, shards and chunks of chocolate in this chocolate cherry ice cream.

Instructions

• Drain the maraschino cherries, but reserve 2 tablespoons of the cherry juice. Discard any stems, and cut the cherries in half.
• In a bowl, whisk together the sweetened condensed milk, sour cream, cherry juice, vanilla and salt. Whisk in the cocoa powder until smooth.

• In a separate bowl, use an electric mixer to whip the cream on medium speed for several minutes, until soft, fluffy peaks form. Fold the whipped cream into the sweetened condensed milk mixture, until combined.
• Fold in the chopped chocolate and the cherries.

• Spread the ice cream into a lidded, freezer safe container. Freeze until firm enough to scoop, at least 8 hours, or overnight.

Frequently Asked Questions

Can I use any type of cherries?

You can use any type of fresh, frozen, jarred or canned cherries.

What kind of cocoa powder should I use?

Technically, you can use either natural or Dutch processed cocoa powder when making ice cream. But for the best flavor, I prefer Dutch processed.

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