This cherry chip ice cream is a favorite old fashioned ice cream flavor, stuffed full of fresh cherries, and mini chocolate chips. The perfect fruit and chocolate combo!
This delicious cherry ice cream totally hits the spot on a hot day. It’s an amazing cherry based ice cream, full of actual cherry pieces, and chocolate bits. It’s like a chocolate covered cherry all wrapped up in a bowl of ice cream.
The ice cream base is full of pureed cherries and vanilla extract giving it the perfect sweet cherry flavor in every bite. Then for an extra touch this ice cream has chopped up cherry pieces, and bits of chocolate
It’s a beautiful pinkish purple ice cream, that looks and tastes delicious. It’s rich, and creamy, and fruity, with bits of chocolate in every bite. It’s an egg free, no cook ice cream, that is super easy to make. All you need is an ice cream maker, blender, and a few ingredients.
- heavy whipping cream
- whole milk
- granulated sugar
- vanilla extract
- almond extract
- mini chocolate chips or chopped chocolate
How to make Cherry Ice Cream?
- Add 2 cups of the cherries to a bowl with sugar and let them sit together for about 10 minutes.
- Scoop the mixture into a blender with the cream, and blend until it’s totally smooth. Strain out any chunks or cherry skins by pouring the mixture through a strainer if desired.
- Add the mixture back to the bowl, and add in the milk, vanilla and almond extract, and salt.
- Pour the mixture into a churning ice cream maker and let it run according to the manufactures directions until thickened.
- While it’s mixing, add remaining chopped cherries to a bowl with sugar to get the water out of the fruit. Strain out the juice, or scoop the cherry pieces out of the bowl leaving the juices behind.
- Add in the mini chocolate chips (or chopped chocolate), and remaining cherry pieces and let the ice cream maker run for another 5 minutes until mixed throughout.
- Scoop the ice cream into a 2 quart container and cover. Place in the freezer for several hours until the ice cream is nice and scoopable.
Tips and Tricks:
- You need a 2QT ice cream maker for this recipe.
- Don’t forget to put the ice cream maker bowl into the freezer at least 12 to 24 hours before you want to churn your ice cream.
- You can substitute half and half for your heavy cream, and a lower fat milk for the whole milk listed in the recipe, but it will make your ice cream less creamy with lower fats in it.
- The cherry pieces in the ice cream can get hard and icy if they are too big. Make sure to cut them nice and tiny, like the size of the mini chocolate chips in the ice cream.
- This ice cream can be stored in an airtight container or covered tightly with plastic wrap and foil for up to 2 or 3 weeks. The ice cream will start to get freezer burn after longer.
Growing up if you asked me what my favorite flavor of ice cream was, I would tell you vanilla ice cream. I know that might sound boring. But I always love the opportunities with vanilla ice cream to add on any topping, or mix in, to amplify the flavor. It was one of my favorite Sunday evening treats to take a bowl of vanilla ice cream and add some strawberry or raspberry jam on top and swirl it all together.
But when my family would go out for ice cream there was really only one place for ice cream. That was Baskin Robbins in Idaho Falls. My dad would get in the mood for ice cream and we would all pile in the car to drive there together. It was rare enough to always feel like a special occasion when we did it.
That Baskin Robbins didn’t always have cherry ice cream, but another place in Swan Valley did. They also sold gas, fishing gear and bait, snacks, and ice cream. The ice cream was scooped onto the cone with a square scoop, and I’m positive that always made it taste better.
This cherry ice cream is deliciously fruity, chocolatey, and everything good. It’s a new summer favorite over here and I think you’ll love it too!
Looking for more Cherry Desserts?
- Mini Cherry Pies
- Cherry Cheesecake Bars
- Cherry Bread on Tastes of Lizzy T
- Cherry Chocolate Chip Cookies on The First Year
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Cherry Chip Ice Cream
For the Cherry Ice Cream:
- 2 cups cherries (pitted and chopped)
- 2/3 cup granulated sugar
- 2 cups heavy whipping cream
- 1 cup whole milk
- 1/4 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- 1 dash salt
For Mixing in:
- 3/4 cup cherries (finely diced)
- 2 TBS granulated sugar
- 3/4 cup mini semi sweet chocolate chips
- Large Mixing Bowl
- Freeze the bowl of a 2QT ice cream maker at least 12 hours in advanced, before making the ice cream.
- Add 2 cups of the chopped cherries to a large bowl with the granulated sugar and stir it together. Let it sit for about 10 minutes.
- Scoop the cherries, sugar, and heavy cream into a blender and blend until the cherries are chopped up and the mixture is combined.
- Stir the milk into the cream mixture. Add in the vanilla extract, almond extract, and the salt.
- Pour the cherry cream mixture through a strainer to strain out the cherry skins.
- Add the ice cream to a prepared ice cream maker and churn according to the ice cream makers directions, about 30 minutes.
- Add the remaining 3/4 cup of cherries to a small bowl with the granulated sugar and let it sit while the ice cream is churning.
- Strain the cherries through a fine mesh strainer to get the extra liquid out. Blot lightly with a paper towel.
- Once the ice cream is thickened to a soft serve consistency, add in the chocolate chips and chopped cherry pieces. Let it churn for another 5 to 10 minutes until they are mixed well into the ice cream.
- Serve immediately for a creamy, soft ice cream, or scoop it into a 2QT container and cover and freeze for at least 6 hours, or even better overnight.
This cherry chocolate chip ice cream recipe was first published on July 8, 2014. The photos and text were updated on July 11, 2022.