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Cherry Vanilla Ice Cream with Chocolate Chunks (No-Churn)

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Our No Churn Cherry Vanilla Ice Cream with Chocolate Chunks has just 6 ingredients and is perfect for summer. Easy, creamy, and delicious!

No Churn, No Fuss Summer Treat!

Beat the heat this summer with homemade No Churn Cherry Vanilla Chocolate Chunk Ice Cream! This easy-to-make recipe requires just 6 ingredients and features sweet cherries, real vanilla bean, and your favorite chocolate bar. 

If you can whip up cream, you’re all set to create this sweet treat. No ice cream maker required…just an electric mixer or a whisk and some elbow grease! 

Perfect for when cherries are in season, this ice cream is light and creamy in texture, and bursting with flecks of vanilla, chunks of chocolate, and a luscious swirl of cherry. 

Gather Your Ingredients

I’ve provided substitutions next to the key ingredient to help you tailor this recipe to your needs or personal taste.

  • Cherries – during the height of cherry season, I recommend using fresh cherries. Only 1-1/2 cups are needed, so pitting them shouldn’t be too taxing. Of course, you can also use frozen pitted cherries! You can experiment with other fruits like strawberries, blueberries, or raspberries for a different flavor twist.
  • Sugar – a little sugar is added to the cherries to stew them down on the cooktop. If your cherries are super sweet, you can omit the sugar. Feel free to use honey, but reduce the amount to 1 tablespoon.
  • Vanilla bean – I love the flecks of vanilla and that unadulterated vanilla flavor that comes from a vanilla bean pod. Granted, these can be expensive…instead, you can swap it for 1 tablespoon of vanilla extract.
  • Sweetened condensed milk – this is a key ingredient for no churn ice cream. Because it has a high sugar, low water content, it helps to create that creamy texture that won’t freeze like a block of ice. 
  • Heavy cream – we whip tons of air into heavy cream to provide volume and an airy texture to the ice cream.
  • Chocolate bar – I recommend bittersweet chocolate for a not-too-sweet balance (not just because it’s my favorite), but please use your favorite style of chocolate! Chopping a whole bar lets you get chunks just the right size for you and all those shards of chocolate just look cool. If chocolate chips are more your speed, feel free to use those instead.

Let’s Get Cooking (er…Freezing?)

Here’s a step-by-step guide to help you on your way.

  1. Cook the cherries – This step comes first so the cherries have time to cool down. Combine the cherries and sugar in a small saucepan over medium heat and cook them for 10 to 15 minutes to break them down and release their juices. Transfer all of it to a shallow bowl and pop it in the freezer to cool down quickly.
  2. Prep the vanilla bean – Split the vanilla bean pod lengthwise, then use the back of the knife to scrape the seeds from the inside. Add the seeds and the pod to the sweetened condensed milk while you continue with the recipe.
  1. Whip the heavy cream – Using a large mixing bowl and handheld electric mixer or a stand mixer fitted with a whisk attachment, whip the cream until stiff peaks form.
  2. Mix everything together – Discard the vanilla bean pod, then stir the chocolate chunks into the sweetened condensed milk. Next, gently fold in the whipped cream until it is well incorporated. Last, swirl in the cooled cherries and juice to create a marble effect.
  3. Freeze the ice cream – Pour the mixture into a 9×5-inch loaf pan. Cover and freeze it for at least 6 hours or overnight. 

Tips for the Best Cherry Vanilla Ice Cream

Start cold – Make sure your heavy cream is cold before whipping for a stable, smooth whipped finish. you can also place the mixing bowl and beaters in the fridge to chill.

Get pink – These photos show a marbled cherry vanilla ice cream, but if you’d like a pink ice cream, stir the cherries and juices into the sweetened condensed milk the same time you add the chocolate. You’ll want to do this before you add the whipped cream because we don’t want to over-mix and deflate the cream.

Freezing container – a 9×5-inch loaf pan is the just the right size with an 8 cup volume. Use any freezer-safe container that can hold 8 cups. If it has an airtight lid, even better, as you can use it for continued storage.

Serve it Your Way

Allow the ice cream to rest on the counter for a few minutes to soften up so it’s easier to scoop. After that, how you enjoy it is up to you…

  • Classic cones – Scoop the ice cream into waffle or sugar cones.
  • Ice cream sundae – Top with whipped cream, extra chocolate chunks, cherry sauce, and a sprinkle of chopped nuts.
  • Ice cream sandwiches – Place a scoop between two homemade or store-bought cookies.
  • Ice cream float – Add a scoop to a glass of cherry-flavored soda.
  • Parfait – Layer the ice cream with granola, fresh cherries, and whipped cream in a tall glass.
  • Pie a la mode –  Serve a scoop alongside a slice of warm cherry pie or chocolate tart.
  • Ice cream cake – Use the ice cream as a layer in a homemade ice cream cake with chocolate cake layers and more cherries.
  • Waffle topping – Top freshly made waffles with a scoop of ice cream, a drizzle of chocolate syrup, and a few fresh cherries.
  • Milkshake – Blend a few scoops with some milk and top with whipped cream and a fresh cherry.
  • Affogato – Pour a shot of hot espresso over a scoop of the ice cream for an elegant dessert.

Storing Instructions

After you’ve enjoyed that initial scoop (or three!), it’s best to store your ice cream in an airtight, covered container. Use a container just large enough for your leftovers. 

If you don’t have a large enough container, wrap the loaf pan (or whatever you used) in plastic wrap. Make sure the wrap touches the surface of the ice cream to prevent exposure; then wrap it in a layer of aluminum foil. 

For the best experience, enjoy your homemade no churn ice cream within 2 to 3 weeks. 

More Summer Ready Treats!

A waffle cone bowl filled with cherry vanilla ice cream.

Cherry Vanilla Ice Cream with Chocolate Chunks (No-Churn)

Linda Feller
Our No Churn Cherry Vanilla Ice Cream with Chocolate Chunks has just 6 ingredients and is perfect for summer. Easy, creamy, and delicious!
Prep time.15 minutes
Cook time.15 minutes
Custom time.6 hours
Total time.6 hours 30 minutes
Course.Dessert
Cuisine.American
Number of servings.12 about ⅔ cup each
Calories per serving.315 kcal

Equipment

Ingredients

  • cups cherries, frozen or fresh, pitted & roughly chopped
  • 2 tablespoons granulated sugar
  • 1 whole vanilla bean, or 1 tablespoon vanilla extract
  • 14 ounces sweetened condensed milk , 1 can
  • 2 cups heavy cream
  • 4 oz bittersweet chocolate bar, or your favorite chocolate, roughly chopped; or chocolate chips

Instructions

  • In a small saucepan, combine the cherries and sugar. Cook over medium heat, stirring occasionally, until the cherries break down and the mixture thickens slightly, about 10-15 minutes. Let the cherry mixture cool completely (see notes).
  • Split the vanilla bean lengthwise using a sharp knife. Scrape out the seeds using the back of the knife. Combine the bean, seeds and sweetened condensed milk in a large bowl, and let it sit for about 10 minutes to infuse.
  • In another large bowl, beat the heavy cream using an electric mixer on medium-high speed until stiff peaks form (see notes).
  • Discard the vanilla bean. Stir the chopped chocolate into the sweetened condensed milk. Next, gently fold in the whipped cream until fully combined, being careful not to deflate the cream. Finally, stir in the cooled cherries and juice to create a marble effect (see notes).
  • Pour the mixture into a 9×5 inch loaf pan or another 8-cup volume container. Cover with plastic wrap or a lid. Freeze for at least 6 hours, or until firm.

Notes

  • To quick cool the cherries, transfer them to a shallow dish and pop it in the freezer.
  • Make sure your heavy cream is cold before whipping for a stable, smooth whipped finish. You can also place the mixing bowl and beaters in the fridge to chill.
  • For pink instead of marbled ice cream, stir the cherries and juices into the sweetened condensed milk the same time you add the chocolate. Do this before you add the whipped cream because we don’t want to over-mix and deflate the cream.
  • Store ice cream tightly wrapped in plastic and foil or in an airtight container in the freezer. Enjoy within 2 to 3 weeks.

Nutrition

Calories: 315kcal | Carbohydrates: 29g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 54mg | Potassium: 252mg | Fiber: 1g | Sugar: 27g | Vitamin A: 687IU | Vitamin C: 2mg | Calcium: 128mg | Iron: 1mg
Keywords.freezer-friendly, summer
Did You Make This Recipe?Be sure to share a comment below!

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