Cherry Chocolate Chip Ice Cream is a no-churn, homemade ice cream loaded with juicy cherries and rich chocolate. This simple recipe uses just five main ingredients and requires no ice cream maker—perfect for busy home cooks who want a decadent frozen treat with minimal fuss.
This creamy dessert pairs sweet cherries with mini chocolate chips in a vanilla-scented ice cream base made from whipped heavy cream and sweetened condensed milk. The method is straightforward: whip the cream to soft peaks, fold in the condensed milk, cherries and vanilla, then gently fold in the chocolate chips before freezing. No cooking, no eggs, and no special equipment required.
Table of contents
- Why this recipe works
- Ingredients
- Substitutions and additions
- Step by step instructions
- Storage
- How long will homemade ice cream last?
- Pro tips
- Nutrition
Why this recipe works
This no-churn ice cream is ideal because it creates a smooth, scoopable texture without an ice cream machine. The whipped heavy cream adds air and creaminess, while sweetened condensed milk stabilizes the base and provides the right level of sweetness. Adding cherries and mini chocolate chips gives the ice cream bright fruit flavor and chocolate contrast without altering the simple method.
Ingredients
- 1 ¾ cups heavy whipping cream — well chilled
- 15 oz can dark red cherries, drained — chopped if desired
- 1 ½ cups sweetened condensed milk
- 2 tsp vanilla extract
- 1 cup mini chocolate chips
The ingredient amounts above make about 6 servings. Adjust quantities to scale the recipe up or down as needed.
Substitutions and additions
- Vanilla substitute: Swap the vanilla extract for 1 tsp almond extract to enhance the cherry flavor.
- Fresh cherries: Use fresh, pitted cherries in season. Rinse, pit and chop them; fresh cherries add bright flavor, while canned cherries provide convenience and consistent sweetness.
- Chocolate: Mini chips work best because they stay slightly softer in the freezer. You can also use chopped dark chocolate, chocolate chunks, or even white chocolate chips for variation.
Step by step instructions
Step 1. In a large mixing bowl, use an electric hand mixer to whip the chilled heavy cream. Begin on low speed and increase speed as the cream thickens. Whip until soft peaks form.
Step 2. When soft peaks form, add the drained cherries, sweetened condensed milk, and vanilla extract. Gently stir or mix on low speed just until fully combined and the cherries are evenly distributed.
Step 3. Add the mini chocolate chips and fold them in gently by hand. Avoid overmixing so the cream keeps its light texture.
Step 4. Pour the mixture into a large plastic freezer container or a 9×5 inch loaf pan, smoothing the top with a spatula.
Step 5. Cover the container tightly with plastic wrap or a lid. Place a piece of parchment paper directly on the surface if you like to reduce ice crystals.
Step 6. Freeze for about 24 hours, or until firm. For a softer, soft-serve style, remove from the freezer and let sit at room temperature a few minutes before scooping.
Storage
Store the ice cream in the freezer covered with plastic wrap for up to one month. Press a layer of parchment or plastic directly onto the surface before sealing to help prevent ice crystals and freezer burn.
How long will homemade ice cream last?
Properly covered and kept consistently frozen, this no-churn ice cream will keep well for about one month. For best texture and flavor, consume within that time frame.
Pro tips
- Add cherries early: Mix cherries in with the condensed milk so they break up a little and distribute their juices through the base.
- Use mini chips: Mini chocolate chips stay slightly softer in the freezer than regular-size chips, making them pleasant to bite into.
- Soft peaks matter: Make sure the cream reaches soft peaks before adding other ingredients so the mix stays airy and the mix-ins do not sink.
- Quality chocolate: Choose a good-quality chocolate for the best flavor—bittersweet or semisweet chips pair nicely with cherries.
- Variations: Try mixing in chopped nuts for crunch, swirls of cherry jam for extra fruit flavor, or a splash of liqueur (if desired) to deepen the flavor.
Nutrition (per serving, approximate)
Calories: 681 kcal; Carbohydrates: 76 g; Protein: 10 g; Fat: 39 g; Saturated Fat: 25 g; Sugar: 72 g. Nutrition will vary based on exact ingredients and portion size.
Make this Cherry Chocolate Chip Ice Cream for a refreshing dessert that’s simple to prepare and crowd-pleasing. Leave a note with any tweaks you try or the flavor combinations you prefer.