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–+ servings
A loaf pan filled with cherry chocolate chip ice cream and sugar cones on the side.
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5 from 1 vote

No-Churn Cherry Chocolate Chip Ice Cream

Cherry Chocolate Chip Ice Cream is a decadent treat that feels like luxury without using an ice cream machine. It's made with a rich cherry base and filled with extra fresh dark cherries and chocolate shreds. What a treat!
Prep Time20 minutes
Freezing Time6 hours
Total Time6 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 347kcal
Author: Shani W.

Equipment

  • Cherry Pitter
  • Saucepot
  • Parchment Paper
  • Silicone Spatula
  • Stand Mixer or hand mixer
  • Whisk Attachment
  • Large Mixing Bowl
  • Wooden Spoon
  • Chef's Knife
  • Loaf Pan
  • Plastic Wrap
  • Aluminum Foil

Ingredients
  

Cooked Cherries & Chocolate Shreds

  • 12 ounces fresh dark cherries pitted
  • ½ tablespoon honey
  • 1 tablespoon lemon juice
  • 6 ounces chocolate bar

Ice Cream Base

  • 1 pint heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 14 ounces sweetened condensed milk

Instructions

Cooked Cherries

  • Add the pitted cherries, honey, and lemon juice to a sauce pot.
    See the recipe notes below for ways to quickly pit cherries if you don't have a tool!
  • Heat on medium heat for 5 minutes until it comes to a boil. Then, mash some of the cherries and turn the heat down to medium-low.
  • Cook for another 5-8 minutes, then remove the pan from heat.
    Let the cherries and their juices cool in the refrigerator while you continue preparing the ice cream.

Chocolate Shreds

  • While the cherries are cooking, add the chocolate bar to a parchment-lined sheet pan.
  • Bake at 225℉ for 6 minutes, or until the chocolate has softened enough to spread it out using a silicone spatula.
  • After the chocolate is spread thin, add the pan to the freezer to firm up.

Ice Cream Base

  • Meanwhile, add the heavy cream, vanilla extract, and a pinch of salt to a large, cold mixing bowl.
  • Using a stand or hand mixer, beat the cream mixture with a whisk attachment until medium peaks form, about 3-4 minutes on low speed.
  • Slowly pour in the sweetened condensed milk and juice from the cherries.
    Mix with a wooden spoon until everything is combined.
  • Chop or break the chocolate into shreds, and set aside.
  • Pour the chocolate shreds and chopped cherries into the ice cream base. Mix well.
  • Pour the ice cream base with its mix-ins into a 9x5 loaf pan.
    Add any extra pieces of cherry and chocolate to the top for visual effects.
  • Cover the pan with plastic wrap, then aluminum foil.
    Freeze for 6 hours, or up to overnight. Enjoy!

Notes

How to Easily Pit Cherries
If you don't have a cherry pitter, try these methods to remove any pits from your fruit:
  • A metal frosting tip: Press the cherry down over a frosting tip to separate the fruit from the pit. 
  • A chopstick and bottle: Set the cherry over a bottle, and push a chopstick through the stem to easily remove any pits.
 
Tips & Tricks: 
Make medium peaks of whipped cream. Medium is going to be right in between soft peaks (which don't hold their form) and stiff peaks (which could quickly turn to over-whipped.) If your cream curdles due to overmixing, gently fold in a bit of cold heavy cream by hand using a spatula. 
When using a stand mixer or hand mixer, use a lower speed so you can control the texture of the whipped cream.
 
Storage Instructions:
Store in an airtight container in the freezer for up to 3 weeks.

Nutrition

Calories: 347kcal | Carbohydrates: 31g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.004g | Cholesterol: 56mg | Sodium: 59mg | Potassium: 327mg | Fiber: 2g | Sugar: 27g | Vitamin A: 692IU | Vitamin C: 4mg | Calcium: 134mg | Iron: 2mg