Cherry Chocolate Chip Ice Cream

Cherry season is here, and this Cherry Chocolate Chip Ice Cream is a delicious way to beat the heat and soak up some of summer's best fruit!

Cherries and chocolate are a classic flavor combo.

Even though I'm not normally a fan of chocolate and fruit together, I knew this ice cream needed just one extra little crunch factor and a hit of extra sweetness, so I added chocolate chips. I'm so glad I did!

The sweetness of the cherries with the crunch of the chocolate chips and the creaminess of the vanilla ice cream make this a tasty winning combo. So good, you guys!

🌟 Why this recipe works

This cherry chocolate chip ice cream recipe is:

• Easy to make
• Cool and refreshing
• Sweet and satisfying
• Vegan - just use dairy-free chocolate chips and coconut milk

Ingredient notes

• Cherries - Use pitted, fresh cherries, chopped.
• Coconut milk - For this recipe, you'll be heating up the coconut milk and sweetener together, then cooling to room temperature before churning in the ice cream maker.
• Chocolate chips - this recipe is best with dairy-free semi-sweet chocolate chips, but you can use dark chocolate chips, espresso chips, or milk chocolate chips.

✅ Step-by-Step instructions

You can find the full instructions and the detailed ingredient list in the printable recipe card at the bottom of this post. Here is a quick step-by-step guide to help you make this delicious cherry chocolate chip ice cream recipe.

Make the ice cream base:

• Open the cans of coconut milk. Measure ½ cup and set this aside in a small bowl. Pour the remaining coconut milk into a 2-quart saucepan set over medium-high heat. 
• Add the sweetener and salt to the saucepan.
• Warm the coconut milk mixture, stirring occasionally, until the sweetener has completely dissolved, which takes 1-2 minutes.
• Meanwhile, whisk the cornstarch into the bowl that has the ½ cup coconut milk until the cornstarch has completely dissolved into the milk. Then add this mixture to the coconut milk mixture in the sauce pan and whisk gently. 
• Cook this mixture in the saucepan and stir constantly until it becomes thickened, about 6-8 minutes. Do not allow the mixture to come to a boil.
• Remove from heat and stir in the vanilla.
• Pour ice cream base into a shallow pan and allow to cool at room temperature. Then cover and place it in the freezer for at least 4 hours.

Make the cherry sauce

• Place a small saucepan on the stove over medium heat. Mash the cherries down while stirring.
• Sprinkle in the sugar, and bring to a low boil.
• Reduce the heat to simmer and cook for about 5 minutes, or until the berries start to lose their shape and become juicy. Remove from heat, transfer to a bowl, and allow to cool at room temperature for 30 minutes. Blend the mixture in a food processor or blender for just a few seconds until a thick sauce forms. Set aside.

Churn the ice cream

• Once the ice cream base has been frozen for at least 4 hours, begin to churn it according to your ice cream maker's instructions.
• At about 10-15 minutes in, when you can see the base has thickened to a soft-serve ice cream consistency, slowly ladle the cherry sauce into the ice cream maker while it's running. Allow the sauce to blend into the ice cream base. 
• After about 5 minutes, slowly add in the chocolate chips while the ice cream maker is still running, and churn until your ice cream has reached your desired consistency. For me, this took about 5 more minutes after adding the chips. 
• Spread the ice cream into a large loaf pan and freeze for a few more hours or overnight, until the ice cream has firmed up completely.
• When you're ready to serve the ice cream, take it out of the freezer and let it sit at room temperature for about 5 minutes before serving. 

Tips for making this ice cream recipe

• Make sure you freeze your ice cream maker base for at least 24 hours before starting this recipe.
• Shake the cans of coconut milk to incorporate the layers. 
• You can substitute granulated sugar for the agave nectar if you prefer. I do not recommend using maple syrup as a substitution, as it will completely change the flavor of the ice cream.
• To mash the cherries, I use a small potato masher or the edges of a wooden spoon.
• Use dairy-free chocolate chips to keep it vegan and dairy-free.

Kitchen tools and equipment

Ready to make this easy ice cream recipe? You'll need:

• Saucepan
• Ice cream machine

More ice cream recipes

Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!