Ever Craved a Luscious Dessert Bursting with Cherries and Chocolate?
Imagine scooping into a creamy, rich chocolate ice cream studded with sweet-tart cherries and swirled with a boozy cherry syrup, delivering a perfect balance of indulgence and fruitiness. Sounds like a dessert that’s both decadent and refreshing, right? That’s exactly what Cherry-Chocolate Ice Cream delivers! Rated 5.0 stars from 11 reviews, this easy recipe yields 6 servings and combines homemade chocolate custard with a vibrant cherry swirl for a treat that’s perfect for summer evenings, dinner parties, or a special dessert. Requiring an ice cream maker and some chilling time, it’s beginner-friendly yet sophisticated. In this blog post, we’ll guide you through every step to create this creamy masterpiece, with tips for perfect custard and a stunning swirl. Ready to churn some cherry-chocolate magic? Let’s get started!
Overview: Why This Ice Cream Shines
Cherry-Chocolate Ice Cream is a luxurious, no-bake dessert that pairs a velvety chocolate ice cream base with a homemade cherry-rum compote and syrup, creating a perfect harmony of rich and fruity flavors. The dark rum (or water for a non-alcoholic version) enhances the cherries’ tartness, while semisweet and unsweetened chocolate deliver a deep cocoa flavor. This recipe serves 6, requires 35 minutes of cooking and 6 hours 5 minutes of chilling, and is ideal for make-ahead treats. Its 5.0-star rating reflects its creamy texture, bold flavors, and ease of preparation, making it a standout for dessert lovers.
- Time Requirement: 5 minutes prep, 35 minutes cooking, 6 hours chilling (2 hours for cherries, 2 hours for custard, 4 hours for freezing). Total: ~6 hours 40 minutes (mostly hands-off).
- Difficulty Level: Easy. Custard-making and churning are simple with basic equipment and attention to detail.
- Why It’s Special: Yields 6 servings, blends rich chocolate with tart cherries, and offers a boozy or non-alcoholic option for versatility.
- Health Perks: Cherries provide antioxidants and vitamin C, dairy offers calcium, but the sugar and cream make this a rich treat to enjoy sparingly.
Grab your ice cream maker and saucepan, and let’s churn some cherry-chocolate goodness!
Essential Ingredients
This recipe uses fresh cherries and pantry staples for a creamy, flavorful ice cream. Here’s what you need and why each matters:
- Halved Pitted Cherries (1 1/3 cups, ~13 oz whole cherries): Add tart, fruity flavor.
- Why it matters: Provide bursts of sweetness and tartness that balance the rich chocolate.
- Substitution: Use frozen pitted cherries (thawed, drained) or canned cherries in juice (drained).
- Sugar (1/2 cup + 2 tbsp): Sweetens the cherries and custard.
- Why it matters: Enhances cherry flavor and creates a creamy ice cream texture.
- Substitution: Use a 1:1 sugar substitute like Swerve or reduce to 1/3 cup in custard for less sweetness.
- Dark Rum (1/2 cup, or water): Cooks cherries and adds depth.
- Why it matters: Enhances cherry flavor with a boozy note; water works for a kid-friendly version.
- Substitution: Use cherry juice, bourbon, or additional water for non-alcoholic.
- Whole Milk (1 1/2 cups): Forms the custard base.
- Why it matters: Balances creaminess without making the ice cream too heavy.
- Substitution: Use plant-based milk (e.g., oat or almond) for dairy-free, though texture may vary.
- Large Egg Yolks (4): Thicken the custard.
- Why it matters: Create a rich, velvety ice cream base.
- Substitution: No direct substitute; for egg-free, use store-bought chocolate ice cream and add cherry swirl.
- Semisweet Chocolate (3 oz, chopped): Adds sweet chocolate flavor.
- Why it matters: Provides a balanced cocoa taste in the custard.
- Substitution: Use milk chocolate for sweeter flavor or dark chocolate for bolder taste.
- Unsweetened Chocolate (1 oz, chopped): Deepens chocolate flavor.
- Why it matters: Adds intensity and richness to the ice cream.
- Substitution: Use additional semisweet chocolate or cocoa powder (1 tbsp + 1 tsp sugar).
- Unsalted Butter (1 tbsp): Enhances custard richness.
- Why it matters: Adds a smooth, creamy texture to the base.
- Substitution: Use vegan butter for dairy-free.
- Heavy Cream (3/4 cup): Creates a creamy texture.
- Why it matters: Ensures a luscious, scoopable ice cream.
- Substitution: Use coconut cream for dairy-free, though flavor will shift slightly.
- Vanilla Extract (1 1/2 tsp): Enhances overall flavor.
- Why it matters: Adds warmth to the chocolate and complements the cherries.
- Substitution: Use vanilla bean paste or scrape half a vanilla bean for a gourmet touch.
Pro Tip: Use fresh, ripe cherries for the best flavor; pit them easily with a cherry pitter or straw. Pre-chill the ice cream maker bowl overnight for smooth churning.
Step-by-Step Instructions
Making Cherry-Chocolate Ice Cream involves cooking cherries, crafting a custard, and churning with a swirl. Follow these for a perfect dessert:
- Cook the Cherry Compote:
- In a medium saucepan, combine 1 1/3 cups halved pitted cherries, 2 tbsp sugar, and 1/2 cup dark rum (or water).
- Cook over medium-high heat until syrupy, about 20 minutes, stirring occasionally.
- Remove from heat, let cool to room temperature, then refrigerate until cold, at least 2 hours.
- Tip: Cook until cherries are soft and syrup is thick; stir gently to avoid breaking cherries too much.
- Make the Chocolate Custard:
- In a medium saucepan, heat 1 1/2 cups whole milk and 1/2 cup sugar over medium-low heat, whisking to dissolve sugar, until steaming but not boiling.
- In a small bowl, whisk 4 large egg yolks. Gradually whisk in about 1/2 cup of the warm milk mixture to temper the yolks, then whisk the yolk mixture back into the saucepan.
- Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon, and reaches 168°F (76°C) on a candy thermometer, about 15 minutes. Do not boil.
- Remove from heat; add 3 oz chopped semisweet chocolate, 1 oz chopped unsweetened chocolate, and 1 tbsp unsalted butter. Let sit for 5 minutes until melted.
- Transfer the mixture to a blender and puree until smooth.
- Pour into a large bowl, stir in 3/4 cup heavy cream and 1 1/2 tsp vanilla extract, and refrigerate until chilled, at least 2 hours or overnight.
- Tip: Stir custard gently to avoid curdling; blend thoroughly for a silky texture.
- Churn the Ice Cream:
- Churn the chilled chocolate custard in an ice cream maker according to the manufacturer’s instructions, typically 20-30 minutes, until thick and creamy.
- Strain the chilled cherry mixture through a fine-mesh sieve, reserving the syrup in a bowl and keeping the cherries separate.
- When the ice cream is very thick (almost done churning), add the strained cherries and churn briefly until incorporated, about 1-2 minutes.
- Tip: Don’t over-churn after adding cherries to keep them distinct; work quickly to prevent melting.
- Swirl and Freeze:
- Transfer the ice cream to a freezer-safe container.
- Drizzle the reserved cherry syrup over the top and swirl gently with a spoon to create ribbons.
- Cover and freeze until firm, at least 4 hours.
- Tip: Swirl lightly to maintain visible syrup streaks; press plastic wrap on the surface to prevent ice crystals.
- Serve:
- Scoop the ice cream into bowls or cones, serving immediately for a soft texture or letting it soften for 5-10 minutes for easier scooping.
- Optionally, garnish with extra cherries, chocolate shavings, or a drizzle of rum.
- Health Benefit: Cherries provide antioxidants and vitamin C, dairy offers calcium, but the sugar and cream make this a rich treat to enjoy sparingly!
Assembly: Building Your Ice Cream
This ice cream is all about balancing creamy chocolate with tart cherries and a vibrant swirl. Here’s how to make it perfect:
- Cook Cherries for Flavor:
- Cook cherries until syrupy to concentrate flavor; chill thoroughly to avoid melting the ice cream.
- Tip: Reserve some whole cherry pieces for texture when straining.
- Craft a Silky Custard:
- Cook custard to 168°F for the perfect thickness; blend with chocolate for a smooth base.
- Presentation Tip: Chill custard in an ice bath for faster cooling if time is short.
- Churn and Add Cherries:
- Churn until thick before adding cherries to ensure even distribution without over-mixing.
- Presentation Tip: Add cherries in the final minute of churning for distinct bursts of fruit.
- Swirl for Beauty:
- Drizzle and swirl syrup gently to create eye-catching ribbons that add flavor pops.
- Presentation Tip: Serve with a cherry on top or a sprinkle of chocolate shavings for a gourmet look.
Serving Suggestion: Serve in chilled bowls with a drizzle of extra cherry syrup or whipped cream for a sundae vibe. Pair with coffee, hot cocoa, or a glass of dessert wine for an elegant touch!
Storage and Make-Ahead Tips
Cherry-Chocolate Ice Cream is perfect for prepping ahead:
- Storing Leftovers:
- Store ice cream in a covered, freezer-safe container for up to 2 weeks; press plastic wrap on the surface to prevent ice crystals.
- Let soften for 5-10 minutes at room temperature before scooping for the best texture.
- Tip: Store in a shallow container for easier scooping; avoid frequent thawing to maintain creaminess.
- Freezing:
- The recipe is designed for freezing, so no extra steps are needed.
- For longer storage, double-wrap the container in plastic wrap and foil to prevent freezer burn.
- Tip: Label with the date to track freshness.
- Make-Ahead:
- Prepare cherry compote and custard up to 2 days ahead; refrigerate until ready to churn.
- Churn and freeze ice cream up to 1 week ahead for best flavor and texture.
- Tip: Pit cherries and chop chocolate in advance to streamline prep.
Recipe Variations
Want to mix things up? Try these fun twists on Cherry-Chocolate Ice Cream:
- Cherry-Almond Delight: Add 1/2 tsp almond extract to the custard and swirl in 1/4 cup chopped toasted almonds with the cherries.
- Dark Chocolate Cherry: Use all dark chocolate (4 oz) instead of semisweet and unsweetened for a bolder flavor.
- Boozy Black Forest: Increase rum to 3/4 cup for a stronger kick and add 1/4 cup chocolate chips during churning.
- Vegan/Dairy-Free: Use coconut milk and cream, a vegan custard base (e.g., cornstarch-thickened), and dairy-free chocolate; ensure rum is vegan-friendly.
- Cherry-Berry Mix: Replace half the cherries with raspberries or blackberries for a mixed berry swirl.
Quick Prep Tip: Use a cherry pitter to speed up prep; buy pre-chopped chocolate to save time.
Conclusion
Your Cherry-Chocolate Ice Cream is ready to bring creamy, fruity joy to any occasion! With a rich chocolate custard base, tart cherry bursts, and a vibrant cherry-rum syrup swirl, this dessert is perfect for summer evenings, dinner parties, or a special treat. Whether you keep it classic or try a variation, you’re in for a luxurious ice cream that’s as easy to make as it is to love. Grab your ice cream maker, churn some cherry-chocolate magic, and enjoy every creamy, fruity scoop. We’d love to see your creations—share your photos or tips in the comments or on social media! Happy churning!
Print
Cherry-Chocolate Ice Cream
Description
Imagine scooping into a creamy, rich chocolate ice cream studded with sweet-tart cherries and swirled with a boozy cherry syrup, delivering a perfect balance of indulgence and fruitiness. Sounds like a dessert that’s both decadent and refreshing, right? That’s exactly what Cherry-Chocolate Ice Cream delivers! Rated 5.0 stars from 11 reviews, this easy recipe yields 6 servings and combines homemade chocolate custard with a vibrant cherry swirl for a treat that’s perfect for summer evenings, dinner parties, or a special dessert
Ingredients
This recipe uses fresh cherries and pantry staples for a creamy, flavorful ice cream. Here’s what you need and why each matters:
- Halved Pitted Cherries (1 1/3 cups, ~13 oz whole cherries): Add tart, fruity flavor.
- Why it matters: Provide bursts of sweetness and tartness that balance the rich chocolate.
- Substitution: Use frozen pitted cherries (thawed, drained) or canned cherries in juice (drained).
- Sugar (1/2 cup + 2 tbsp): Sweetens the cherries and custard.
- Why it matters: Enhances cherry flavor and creates a creamy ice cream texture.
- Substitution: Use a 1:1 sugar substitute like Swerve or reduce to 1/3 cup in custard for less sweetness.
- Dark Rum (1/2 cup, or water): Cooks cherries and adds depth.
- Why it matters: Enhances cherry flavor with a boozy note; water works for a kid-friendly version.
- Substitution: Use cherry juice, bourbon, or additional water for non-alcoholic.
- Whole Milk (1 1/2 cups): Forms the custard base.
- Why it matters: Balances creaminess without making the ice cream too heavy.
- Substitution: Use plant-based milk (e.g., oat or almond) for dairy-free, though texture may vary.
- Large Egg Yolks (4): Thicken the custard.
- Why it matters: Create a rich, velvety ice cream base.
- Substitution: No direct substitute; for egg-free, use store-bought chocolate ice cream and add cherry swirl.
- Semisweet Chocolate (3 oz, chopped): Adds sweet chocolate flavor.
- Why it matters: Provides a balanced cocoa taste in the custard.
- Substitution: Use milk chocolate for sweeter flavor or dark chocolate for bolder taste.
- Unsweetened Chocolate (1 oz, chopped): Deepens chocolate flavor.
- Why it matters: Adds intensity and richness to the ice cream.
- Substitution: Use additional semisweet chocolate or cocoa powder (1 tbsp + 1 tsp sugar).
- Unsalted Butter (1 tbsp): Enhances custard richness.
- Why it matters: Adds a smooth, creamy texture to the base.
- Substitution: Use vegan butter for dairy-free.
- Heavy Cream (3/4 cup): Creates a creamy texture.
- Why it matters: Ensures a luscious, scoopable ice cream.
- Substitution: Use coconut cream for dairy-free, though flavor will shift slightly.
- Vanilla Extract (1 1/2 tsp): Enhances overall flavor.
- Why it matters: Adds warmth to the chocolate and complements the cherries.
- Substitution: Use vanilla bean paste or scrape half a vanilla bean for a gourmet touch.
Pro Tip: Use fresh, ripe cherries for the best flavor; pit them easily with a cherry pitter or straw. Pre-chill the ice cream maker bowl overnight for smooth churning.
Instructions
- Cook the Cherry Compote:
- In a medium saucepan, combine 1 1/3 cups halved pitted cherries, 2 tbsp sugar, and 1/2 cup dark rum (or water).
- Cook over medium-high heat until syrupy, about 20 minutes, stirring occasionally.
- Remove from heat, let cool to room temperature, then refrigerate until cold, at least 2 hours.
- Tip: Cook until cherries are soft and syrup is thick; stir gently to avoid breaking cherries too much.
- Make the Chocolate Custard:
- In a medium saucepan, heat 1 1/2 cups whole milk and 1/2 cup sugar over medium-low heat, whisking to dissolve sugar, until steaming but not boiling.
- In a small bowl, whisk 4 large egg yolks. Gradually whisk in about 1/2 cup of the warm milk mixture to temper the yolks, then whisk the yolk mixture back into the saucepan.
- Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon, and reaches 168°F (76°C) on a candy thermometer, about 15 minutes. Do not boil.
- Remove from heat; add 3 oz chopped semisweet chocolate, 1 oz chopped unsweetened chocolate, and 1 tbsp unsalted butter. Let sit for 5 minutes until melted.
- Transfer the mixture to a blender and puree until smooth.
- Pour into a large bowl, stir in 3/4 cup heavy cream and 1 1/2 tsp vanilla extract, and refrigerate until chilled, at least 2 hours or overnight.
- Tip: Stir custard gently to avoid curdling; blend thoroughly for a silky texture.
- Churn the Ice Cream:
- Churn the chilled chocolate custard in an ice cream maker according to the manufacturer’s instructions, typically 20-30 minutes, until thick and creamy.
- Strain the chilled cherry mixture through a fine-mesh sieve, reserving the syrup in a bowl and keeping the cherries separate.
- When the ice cream is very thick (almost done churning), add the strained cherries and churn briefly until incorporated, about 1-2 minutes.
- Tip: Don’t over-churn after adding cherries to keep them distinct; work quickly to prevent melting.
- Swirl and Freeze:
- Transfer the ice cream to a freezer-safe container.
- Drizzle the reserved cherry syrup over the top and swirl gently with a spoon to create ribbons.
- Cover and freeze until firm, at least 4 hours.
- Tip: Swirl lightly to maintain visible syrup streaks; press plastic wrap on the surface to prevent ice crystals.
- Serve:
- Scoop the ice cream into bowls or cones, serving immediately for a soft texture or letting it soften for 5-10 minutes for easier scooping.
- Optionally, garnish with extra cherries, chocolate shavings, or a drizzle of rum.
- Health Benefit: Cherries provide antioxidants and vitamin C, dairy offers calcium, but the sugar and cream make this a rich treat to enjoy sparingly!
FAQs
1. Can I use store-bought ice cream?
Yes! Use 1.5 quarts chocolate ice cream, soften it, and swirl in the cherry mixture to skip the custard step for a faster recipe.
2. Is this ice cream healthy?
Cherries provide antioxidants and vitamin C, dairy offers calcium, but the sugar and cream make it a rich treat. Use low-fat milk or less sugar for a lighter option.
3. Why is my custard grainy?
Overcooking or not tempering eggs properly can cause graininess. Cook to 168°F, stir constantly, and strain well; cool quickly to avoid curdling.
4. Can I make this non-alcoholic?
Yes! Replace rum with water or cherry juice for a kid-friendly version; the flavor will be slightly less complex.
5. How long does the ice cream last?
Up to 2 weeks in the freezer, covered tightly. Scoop after softening slightly for the best texture.
6. Can I use frozen cherries?
Yes! Thaw and drain frozen cherries before cooking; they work well and save pitting time