Indulge in pure summertime nostalgia with this No-Churn Chocolate Cherry Ice Cream Recipe, a personal favorite that’s irresistibly creamy, packed with chunks of dark chocolate, and swirled with juicy cherries in every scoop. Whether you’re craving the childhood joy of homemade ice cream or need a showstopper for your next gathering, this recipe delivers big flavors without the fuss of an ice cream maker. Trust me, you’re about to fall in love with the ultimate combination of chocolate and cherry bliss from your very own freezer!

No-Churn Chocolate Cherry Ice Cream Recipe - Recipe Image

Ingredients You’ll Need

For the Ice Cream:
- 2 cups heavy whipping cream
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
For the Mix-ins:
- 1 1/2 cups fresh or frozen pitted cherries, halved
- 1/2 cup dark chocolate chunks or chips

How to Make No-Churn Chocolate Cherry Ice Cream Recipe

Step 1: Whip the Cream

Start by pouring your cold heavy whipping cream into a large mixing bowl. Using a hand mixer, beat the cream on medium-high speed until it’s thick and forms stiff peaks. This step creates the cloud-like foundation of your no-churn ice cream—whipped cream traps air, making the finished dessert irresistibly light and smooth.

Step 2: Make the Chocolate Base

In a separate medium bowl, whisk together the sweetened condensed milk, unsweetened cocoa powder, and vanilla extract until the mixture is silky and completely smooth. The cocoa brings rich chocolate depth, and the condensed milk ties everything together, ensuring your finished product is never icy or grainy.

Step 3: Combine and Fold Gently

Using a spatula, gently fold the chocolatey condensed milk mixture into your fluffy whipped cream. Use light, sweeping motions to combine—this keeps the mixture airy and prevents it from deflating. You want the base to be uniform, with no streaks of cream left.

Step 4: Add Cherries and Chocolate Chunks

Now, scatter in the halved cherries and dark chocolate chunks or chips. Fold gently so the fruit and chocolate are evenly distributed throughout, creating that iconic chocolate cherry bite in every spoonful. If using frozen cherries, there’s no need to thaw—just toss them right in for extra frosty bursts of flavor.

Step 5: Freeze Until Firm

Transfer the creamy mixture into a 9×5-inch loaf pan or any freezer-safe container. Smooth the top with a spatula, cover tightly with plastic wrap or a lid, and place it in the freezer. For best results, freeze for at least 6 hours, or overnight. When it’s ready, your kitchen will smell like a chocolate-cherry dream adventure every time you take a scoop.

How to Serve No-Churn Chocolate Cherry Ice Cream Recipe

Garnishes

There’s something truly special about adding those final, eye-catching touches. Shower each scoop with a few more chocolate chips, a sprinkling of cocoa powder, or even a sprig of fresh mint for color contrast. You could also top with a glossy maraschino cherry—talk about dessert with a flourish!

Side Dishes

This No-Churn Chocolate Cherry Ice Cream Recipe plays well with everything from crisp wafer cookies to homemade brownies. It’s incredible alongside a slice of pound cake or spooned over warm chocolate brownies for a classic sundae experience. For a refreshing twist, serve with a simple berry salad.

Creative Ways to Present

Serve solo in frosty bowls, or let your creativity shine! Sandwich scoops between chocolate cookies for an irresistible ice cream sandwich, or spoon into parfait glasses with layers of crumbled cookies and fresh fruit. For your next party, try swirling the ice cream into popsicle molds and dipping in melted chocolate for DIY ice cream pops.

Make Ahead and Storage

Storing Leftovers

Leftover No-Churn Chocolate Cherry Ice Cream Recipe can be kept in a tightly sealed container in the freezer for up to two weeks. Just be sure to press a layer of parchment or plastic wrap directly on the surface to prevent freezer burn—although it seldom lasts that long around here!

Freezing

The magic of no-churn ice cream is that it’s ready to scoop straight from the freezer. After freezing for at least 6 hours, it will have the perfect dense-yet-creamy consistency. If storing for longer, keep the container tightly covered, and remember to label it with the date so you never lose track of homemade treasures.

Reheating

While you’ll never want to actually “reheat” ice cream, if your No-Churn Chocolate Cherry Ice Cream Recipe is extra firm, simply let it sit at room temperature for 5–10 minutes before scooping. This will help restore its creamy texture and make every scoop glide effortlessly into your bowl or cone.

FAQs

Can I use jarred or maraschino cherries instead of fresh or frozen?

Absolutely! If you’re opting for maraschino or jarred cherries, just be sure to drain them very well and pat dry with paper towels before adding them in. This ensures your ice cream stays beautifully creamy and doesn’t get watery.

Is it possible to add other mix-ins?

Certainly—the No-Churn Chocolate Cherry Ice Cream Recipe is endlessly customizable! Feel free to toss in chopped nuts, swirl in a ribbon of fudge or cherry jam, or even add a splash of cherry liqueur or brandy for a grown-up twist.

My whipped cream won’t form stiff peaks—what can I do?

Make sure your cream is very cold before whipping and that you’re using heavy (not light) whipping cream. Chill your bowl and beaters in the freezer for a few minutes beforehand to help the cream whip up faster and fluffier.

Can I use a stand mixer instead of a hand mixer?

Definitely! A stand mixer fitted with the whisk attachment works just as well as a hand mixer for whipping the cream to stiff peaks. Just keep an eye on it—it can whip up in no time at all.

Can I double the recipe for a crowd?

Yes! Simply double all the ingredients and use a larger container or divide between two loaf pans. The process and freezing time remain the same, and everyone will be thrilled to get a generous scoop of No-Churn Chocolate Cherry Ice Cream Recipe.

Final Thoughts

I hope you’re as excited as I am to whip up this dreamy, decadent No-Churn Chocolate Cherry Ice Cream Recipe at home. Each scoop is a bite of summer joy, and with such an easy process, there’s really no reason not to indulge. Gather your ingredients, share it with friends or keep it all to yourself—either way, this one’s sure to be a repeat favorite!

No-Churn Chocolate Cherry Ice Cream Recipe

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4.9 from 20 reviews

Author: admin
Total Time: 6 hours 15 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the creamy richness of this no-churn chocolate cherry ice cream. This easy-to-make frozen treat combines the deep flavors of cocoa with sweet cherries and decadent chocolate chunks for a delightful dessert.

Ingredients

Scale

For the Ice Cream:

2 cups heavy whipping cream
1 (14-ounce) can sweetened condensed milk
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract

For the Mix-ins:

1 1/2 cups fresh or frozen pitted cherries, halved
1/2 cup dark chocolate chunks or chips

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Instructions

Whip the Cream: In a large mixing bowl, whip the heavy cream with a hand mixer until stiff peaks form.
Mix the Base: In a separate bowl, whisk together the sweetened condensed milk, cocoa powder, and vanilla extract until smooth.
Combine: Gently fold the chocolate mixture into the whipped cream until fully combined. Fold in the cherries and chocolate chunks.
Freeze: Pour the mixture into a 9×5-inch loaf pan or freezer-safe container and smooth the top. Cover and freeze for at least 6 hours, or until firm.
Serve: Scoop and enjoy straight from the freezer.

Notes

You can use maraschino or jarred cherries, but drain them well and pat dry before mixing in.
For a boozy twist, add 1 tablespoon of cherry liqueur or brandy to the base.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Churn
Cuisine: American