Black Cherry Chocolate Chip Ice Cream Recipe
This Black Cherry Chocolate Chip Ice Cream recipe combines the rich creaminess of homemade ice cream with the tartness of fresh cherries and the sweetness of chocolate chips. Perfect for a refreshing summer treat, this ice cream is smooth and creamy with bursts of cherry flavor balanced by delightful chocolate chunks.
- Prep Time: 10 minutes
- Cook Time: 30 minutes (churning time)
- Total Time: 3 hours 40 minutes (including freezing)
- Yield: About 1 quart (4 servings)
- Category: Dessert
- Method: Ice Cream Machine
- Cuisine: American
Ingredients
Ice Cream Base
- 2 cups heavy whipping cream
- 1 cup milk
- 1/3 cup sugar
- 1/2 teaspoon vanilla extract
- 2 drops red food coloring (optional)
Fruit
- 2 cups fresh cherries, pitted
Add-ins
- 2 Hershey bars (or 1/2 cup mini chocolate chips)
Instructions
- Prepare Ice Cream Base: In a large mixing bowl, combine the heavy whipping cream, milk, sugar, vanilla extract, and red food coloring if using. Stir the mixture well until the sugar is fully dissolved and the ingredients are evenly combined.
- Mash Cherries: Optionally, mash the pitted fresh cherries lightly until only a few chunks remain. This step ensures a smoother ice cream texture with fewer large fruit chunks. Add the mashed cherries into the ice cream base and stir to incorporate.
- Churn the Ice Cream: Pour the entire mixture into your ice cream machine and churn according to the manufacturer’s instructions. This process typically takes about 20–30 minutes, depending on your machine.
- Add Chocolate: While the ice cream is churning, grate the 2 Hershey bars or prepare the mini chocolate chips. Add the grated chocolate or chips to the ice cream machine during the last 10 minutes of churning to evenly distribute the chocolate throughout the ice cream.
- Freeze or Serve: Once the ice cream reaches a soft-serve consistency, you can either serve it immediately for a creamy, soft texture or transfer it to a freezer-safe container and freeze it for about 3 hours to firm up for scoopable ice cream.
Notes
- Use fresh cherries for best flavor, but frozen pitted cherries can be used if fresh are not available.
- Mashing the cherries is optional and depends on your preferred ice cream texture.
- Adding chocolate in the last 10 minutes prevents it from fully melting and distributes it evenly.
- If you do not have an ice cream maker, this recipe can be adapted for no-churn by whipping the cream separately and folding in ingredients before freezing, though texture will vary.
- Red food coloring is optional and used only to enhance the cherry color.
