Chocolate Cherry Ice Cream (No-Churn)
This no-churn chocolate cherry ice cream is made with condensed milk, Dutch cocoa powder and tart Morello cherries. 5 minutes of hands-on prep time and 5 staple ingredients is all you need to create this creamy and soft black forest ice cream – no ice cream maker needed!
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Chocolate Cherry Ice Cream
This no-churn chocolate cherry ice cream is made with condensed milk, cocoa, and Morello cherries, creating a creamy and soft Black Forest inspired ice cream.
Ingredients
- 2 cups heavy cream chilled
- 1 can sweetened condensed milk 14 oz can
- 1/2 cup cocoa powder Dutch-processed
- 1/2 cup semi-sweet chocolate chips
- 1 cup cherries fresh, frozen, or tinned (drained)
Garnish
- 2 tbsp semi-sweet chocolate chips
- 1/4 cup cherries
Instructions
- In a large bowl, add 2 cups heavy cream and 1/2 cup cocoa powder (sifted). Whisk thoroughly with an electric handheld or stand mixer until soft peaks form.2 cups heavy cream, 1/2 cup cocoa powder
- Wash and thoroughly dry the fresh 1 cup cherries. If you are using tinned cherries, fully drain off the syrup. Chop them up slightly as whole frozen cherries can be hard to eat in the final ice cream.1 cup cherries
- Slowly fold in 1/2 cup semi-sweet chocolate chips, cherries, and 1/2 cup semi-sweet chocolate chips into the ice cream base with a large spoon.1/2 cup semi-sweet chocolate chips, 1 can sweetened condensed milk
- Transfer the ice cream mixture into a freezer-proof container or clingfilm-lined loaf pan and decorate the top with 1/4 cup cherries and 2 tbsp semi-sweet chocolate chips. Cover the container with a lid or plastic wrap and freeze it for 6 hours or until fully set.2 tbsp semi-sweet chocolate chips, 1/4 cup cherries
- Scoop the condensed milk ice cream into bowls or cones and enjoy immediately.
Notes
Storage: Condensed milk ice cream can be stored in an airtight container in the freezer for 2-3 weeks.
Nutrition
Calories: 237kcalCarbohydrates: 22gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 42mgSodium: 41mgPotassium: 227mgFiber: 2gSugar: 19gVitamin A: 514IUVitamin C: 2mgCalcium: 99mgIron: 1mg
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Ingredients and substitutions
- Condensed milk – Sweetened condensed milk gives this no-churn ice cream its sweetness and creamy flavor. You can make your own in 5 minutes following this quick and easy blender condensed milk recipe.
- Cream– Heavy cream works best. Lower-fat options create a firmer, icier texture.
- Cocoa – Rich Dutch-processed cocoa or raw cacao powder gives this cherry chip ice cream its rich chocolate flavor and dark color.
- Cherries – I use canned black Morello sour cherries as their tart flavor pairs well with rich chocolate. You can also use fresh or frozen cherries. Cherry pie filling or homemade cherry sauce are great options too.
- Chocolate – I use dark chocolate chips but you can also opt for milk chocolate to create a sweeter version. Add chocolate chunks for a richer taste and flakes or shards if you prefer less chocolate. Alternatively, add chocolate sauce or hot fudge during the folding process for an extra chocolatey boost.
My top 3 black forest ice cream tips
- Sift the cocoa to avoid lumps, creating a smoother ice cream base.
- Drain fruit: Thoroughly drain the syrup to prevent excess liquid in the mixture.
- Black forest ice cream cake: Line a loaf tin with clingfilm and add a layer of baked brownies (my cherry brownies are perfect) followed by half of the the chocolate cherry ice cream mixture. Repeat both layers and smooth the surface. Cover with foil then freeze for 6 hours or overnight. Serve immediately.
