Creamy, rich, chocolate cherry ice cream studded with bits of roasted cherries is a dream come true for anyone who loves both fresh sweet cherries and chocolate.
Cherry Chocolate Ice Cream
This was one of the very best ice creams I made in the first few years when I first started making homemade ice cream. And it has been in my ice cream-making rotation for almost ten years now.
Now that cherries are finally back in season, I’ll be making cherry ice cream every chance I get until the cherries are gone.
Roasted Cherries
Wondering how to roast cherries? It’s easy! Start by preheating the oven to 425°F. Line a baking pan with parchment and then wash and pit the cherries.
Slice the cherries in half and spread them across the baking pan. Roast for 20 minutes, until the cherries start to release their juices.
Remove from the oven and sprinkle with sugar to help the cherries release more of their juices. Stir and chill until needed.
Chocolate Cherry Ice Cream
You’ll need the following ingredients to make this recipe:
- heavy cream
- milk
- sugar
- kosher salt
- dark chocolate or semi-sweet chocolate chips
- almond extract
- roasted cherries
Cherry Ice Cream Recipe
To make the base for chocolate cherry ice cream, you’ll warm the cream, milk, sugar, and salt on the stove. Simmer for just a couple of minutes and then remove it from the heat.
Stir in the almond extract and the chocolate. Continue stirring until the chocolate has melted and the mixture is smooth. Cool and then chill in the refrigerator until completely COLD.
Pour the chilled mixture into your ice cream machine and freeze according to the manufacturer’s instructions. When it is almost finished churning, roughly chop the cooled cherries and add about a cup’s worth of cherries to the ice cream. Serve the ice cream with the remaining cherries spooned over the top.
Want some more cherry ice cream recipes to try this summer? This sweet and slightly tart Cherry Ice Cream is made with just a handful of easy ingredients. No custard base, no eggs, no cooking time, just a quick whirl in the blender with sweet cream, sugar, and cherries.
Smooth vanilla ice cream meets the vibrant flavor of sweet, ripe cherries in every bite of this Black Cherry Ice Cream. And, the second spoonful? Irresistible.
Sweet roasted cherries are a perfect match for the tartness of frozen yogurt. In case I’ve given you two minutes of ice-cream-free time to wonder about it, I’m still having a whole lot of fun making ice creams this summer. This Cherry Frozen Yogurt is a keeper.
Cherry Flop was my grandma’s claim to fame in the kitchen and it was her go-to dessert recipe. Grandma was not known for her cooking and baking skills, but she pulled this cherry dessert together for company for more years than I can remember.
And for a dessert that is sure to have everyone scraping their bowls clean, try topping a warm Cherry Almond Brownie with a generous scoop of this chocolate cherry ice cream!
Servings: 6 servings
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To Roast The Cherries
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Preheat the oven to 425°F. Line a baking pan with parchment. Wash and pit the cherries. Slice the cherries in half and spread them across the baking pan. Roast for 20 minutes, until the cherries start to release their juices.
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Remove from the oven and transfer to a bowl. Sprinkle with sugar to help the cherries release more of their juices. Stir and chill until needed.
To Make The Ice Cream
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Combine the cream, milk, sugar and salt in a medium saucepan and stir to combine. Bring to a simmer over medium heat and allow the mixture to simmer for 2 minutes. Remove from the heat and stir in the almond extract and the chocolate until dissolved.
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Let cool and chill in the refrigerator for at least 6 hours. (If you are in a hurry, an hour or two in the freezer will speed up the process.)
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Pour the chilled mixture into your ice cream machine and freeze according to the manufacturer’s instructions. When it is almost finished churning, roughly chop the cooled cherries and add 1 cup’s worth of cherries to the ice cream.
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When the machine finishes churning, serve immediately for soft-serve ice cream or transfer to an airtight container and freeze until firm. Serve the ice cream with the remaining cherries spooned over the top.
Calories: 483kcal · Carbohydrates: 53g · Protein: 4g · Fat: 29g · Saturated Fat: 18g · Cholesterol: 86mg · Sodium: 91mg · Potassium: 351mg · Fiber: 3g · Sugar: 47g · Vitamin A: 989IU · Vitamin C: 6mg · Calcium: 104mg · Iron: 1mg
originally published 6/19/14 – recipe notes and photos updated 7/28/23
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