Chocolate-Covered Cherry Ice Cream

Is there anything better than chocolate ice cream? Not only do I very sincerely love chocolate ice cream, but it’s nostalgic for me too. There are a lot (I mean, a LOT) of childhood pictures of me holding fudgesicles. What can I say? I’ve always had great taste in treats.

Related: Wendy’s Frosty Recipe, Orange Julius Recipe, Cherry Limeade, Pink Lemonade, Tropical Smoothie, Roy Rogers Drink, Classic Shirley Temple.

This ice cream combines the flavors of fresh cherries and dark chocolate. So this is a very grown-up dessert. It’s, like, totally sophisticated.

Also, you can control how chocolate-y you want this ice cream based on the type of chocolate you choose to incorporate into the batter. I’ll show you what I used, as it’s a local favorite of ours.

Chocolate-Covered Cherry Ice Cream, makes about 1 quart (a 2/3 loaf pan)

6 ounces dark chocolate (I used Askinosie—it’s the best!) 
2 cups whole milk
1/2 tablespoon cocoa
6 egg yolks
1 1/2 cups sugar
1 teaspoon Heering cherry liqueur (optional)
1/4 cup heavy cream
1/2 cup cherries, pits removed and chopped

First, prep your cherry pieces. You can leave the cherries cut in half if you like larger chunks in your final ice cream, or you can chop them up more. I also reserved about 2 ounces of the chocolate (chopped) to add some texture to my ice cream as well. 

Melt the dark chocolate and set aside.

In a pot, combine the milk and cocoa; whisk to combine. Heat over medium heat until the milk mixture is hot but not quite boiling. In another bowl, have your egg yolks ready.

Add a few tablespoons of the hot milk to the egg yolks, and whisk to combine. Add another couple of tablespoons hot milk and whisk. You’ll begin to feel the egg mixture warm up a little; this tempers the eggs and helps prevent them from cooking too quickly.

Pour the egg mixture in with the milk, and whisk well. Add the sugar, cherry liqueur, and melted chocolate. Turn off the heat but continue to stir the mixture.

It will begin to thicken a little, but not as much as custard or pudding. It will still be quite liquid, and that’s okay! Last, pour in the heavy cream and give it a good stir.

Pour the batter through a fine-mesh sieve into a gallon-size ziplock bag. Place the bag into a bowl filled with ice to cool the mixture. Allow to cool for 10-15 minutes.

Now you’re ready to add the mixture to your ice cream maker. Follow your maker’s instructions to make soft-serve texture ice cream. Stir in the cherries and chocolate bits, and then freeze overnight for a stiff, traditional ice cream texture.

Enjoy and happy summer! xo. Emma

P.S. If you love chocolate and cherries, be sure to try my chocolate covered cherry cookies!

Get our FREE recipe guide with our most popular recipes of all time!

Get the Guide

Free Popular Recipe Guide

Our top 25 recipes of all time!

Name *

Email *

GDPR Agreement *

• I consent to receive emails from this site. *

Sign Up

No ratings yet

Print

Get the Recipe

Ingredients

1x2x3x

• ▢ 6 ounces dark chocolate (I used Askinosie—it’s the best!)
• ▢ 2 cups milk (whole)
• ▢ ½ tablespoon cocoa
• ▢ 6 egg yolks
• ▢ 1 ½ cups sugar
• ▢ 1 teaspoon Heering cherry liqueur (optional)
• ▢ ¼ cup cream (heavy)
• ▢ ½ cup cherries (pits removed and chopped)

Instructions

• First prep your cherry pieces. You can leave the cherries cut in half if you like larger chunks in your final ice cream, or you can chop them up more. I also reserved about 2 ounces of the chocolate (chopped) to add some texture to my ice cream as well.
• Melt the chocolate and set aside. In a pot, combine the milk and cocoa; whisk to combine. Heat over medium heat until the milk mixture is hot but not quite boiling. In another bowl, have your egg yolks ready. Add a few tablespoons of the hot milk to the egg yolks, and whisk to combine. Add another couple of tablespoons hot milk and whisk. You’ll begin to feel the egg mixture warm up a little; this tempers the eggs and helps prevent them from cooking too quickly.
• Pour the egg mixture in with the milk, and whisk well. Add the sugar, cherry liqueur, and melted chocolate. Turn off the heat but continue to stir the mixture. It will begin to thicken a little, but not as much as custard or pudding. It will still be quite liquid, and that’s okay! Last, pour in the heavy cream and give it a good stir.
• Pour the batter through a fine-mesh sieve into a gallon-size ziplock bag. Place the bag into a bowl filled with ice to cool the mixture. Allow to cool for 10-15 minutes. Now you’re ready to add the mixture to your ice cream maker. Follow your maker’s instructions to make soft-serve texture ice cream. Stir in the cherries and chocolate bits, and then freeze overnight for a stiff, traditional ice cream texture.

Keywords chocolate cherry, homemade ice cream