Cherry Chocolate No-Churn Ice Cream


With the temperatures rising, I've been in the mood for some creamy and delicious ice cream. I decided to take the easy route and make Cherry Chocolate No-Churn Ice Cream. I relied on a bag of sweet frozen cherries and sizeable bittersweet chocolate chips. I then added them to a creamy base, and a few hours later was enjoying the most scrumptious treat. The sweet cherries and bittersweet chocolate paired so well together. I opted for cones to serve this frozen snack, and my family loved it. This ice-cream takes minutes to prepare, and the result is also so silky and decadent tasting.


Ingredients for Cherry Chocolate No-Churn Ice Cream:


1 12-ounce bag frozen cherries, defrosted and drained

1 can sweetened condensed milk

2 cups heavy cream

1 teaspoon vanilla

pinch of fine sea salt

1/2 cup bittersweet chocolate chips


Time-Saving Tip: Prepare the ice cream a few days in advance and freeze until ready to use, Let's see what we need.


We're ready to make the ice cream.


Reserve about eight cherries and place the rest in a small processor and coarsely chop.


Pour cold heavy cream into a bowl of a stand mixer, using the whisk attachment beat for 1-2 minutes until stiff peaks form. Please be careful not to overbeat, or else you will have butter.


In a separate bowl, combine the condensed milk, vanilla, cherries, and a pinch of salt. Transfer a cup of the whipped cream to the cherry mixture and fold together until combined. Pour the mixture into the reserved whipped cream and fold together until well combined and then add the chocolate chips.


Pour the mixture into a loaf pan and cover with plastic wrap until frozen.



It's ready! Cherry Chocolate No-Churn Ice Cream is softer than regular ice cream and has a beautiful color. Thanks to the Ube Flavor, it has a delicate nutty flavor and, of course, a great color. If you have tried this ice cream, you'll love how easy it is to prepare and how yummy it is.


Ingredients for Cherry Chocolate No-Churn Ice Cream:


  • 1 12-ounce bag frozen cherries, defrosted and drained

  • 1 can sweetened condensed milk

  • 2 cups heavy cream

  • 1 teaspoon vanilla

  • pinch of fine sea salt

  • 1/2 cup bittersweet chocolate chips

  • Reserve about eight cherries and place the rest in a small processor and coarsely chop. Pour cold heavy cream into a bowl of a stand mixer, using the whisk attachment beat for 1-2 minutes until stiff peaks form. Please be careful not to overbeat, or else you will have butter.

  • In a separate bowl, combine the condensed milk, vanilla, cherries, and a pinch of salt. Transfer a cup of the whipped cream to the cherry mixture and fold together until combined. Pour the mixture into the reserved whipped cream and fold together until well combined and then add the chocolate chips.

  • Pour the mixture into the reserved whipped cream and fold together until there are no streaks, and the mixture is evenly colored. Pour the mixture into a loaf pan and cover with plastic wrap until frozen.

  • Time-Saving Tip: Prepare the ice cream a few days in advance and freeze until ready to use.


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