Cherry Chocolate Chip Ice Cream
This no churn cherry ice cream with chocolate chips is made with fresh black cherries, heavy whipping cream, and sweetened condensed milk. It’s a creamy cherry chocolate chip ice cream you’ll need stocked in your freezer all summer long.
Servings: 6 cups
Ingredients
- 2 cups fresh cherries, pitted and cut into halves or fourths
- 1/2 cup granulated sugar*
- 1 can sweetened condensed milk
- 2 cups heavy whipping cream
- 1/3 cup powdered sugar*
- 1/2 tsp almond extract*
- 1 tsp vanilla extract
- 1 cup dark chocolate chips
Instructions
- In a bowl, mix cherries and sugar together. Pour half of the sugared cherries into a blender or food processor. Blend until pureed. Set aside both the puree and the remaining sugared cherries.
- With a hand mixer or standing mixer, whisk heavy whipping cream, until soft peaks form. Add in powdered sugar, vanilla extract, and almond extract. Whisk until stiff peaks form.
- Pour cherry puree and sweetened condensed milk into the whipped cream. Gently fold the mixture together until well combined.
- Lastly, add in the remaining cherries and the chocolate chips. Mix until combined.
- Pour the ice cream into a loaf pan or freezer safe container, and spread the ice cream until it’s in an even layer. Cover the ice cream with plastic wrap and allow the mixture to freeze 6-8 hours.
Notes
*Depending upon your sweetness preference, you can reduce the amount of sugar in this recipe. Both the cherries and sweetened condensed milk are already sweet, and they will naturally add sweetness to the ice cream. If your cherries are exceptionally sweet, I suggest mixing only 1/4 cup of sugar in with the cherries.
**Almond extract pairs very well with black cherries, but you can omit this and instead use more vanilla extract.
**Almond extract pairs very well with black cherries, but you can omit this and instead use more vanilla extract.