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    Urban Bliss Life » All Recipes » Dessert Recipes » Cherry Chocolate Chip Ice Cream

    Published: July 25, 2018 / Updated: July 15, 2024 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Cherry Chocolate Chip Ice Cream

    146 shares
    Jump to Recipe
    Cherry Chocolate Chip Vegan 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!

    Cherry Chocolate Chip Vegan Ice Cream

    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

    Cherry Chocolate Chip Ice Cream

    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
    Cherry Chocolate Chip Vegan Ice Cream in bowl

    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.

    Cherry Chocolate Chip Vegan Ice Cream

    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

    Cherry Chocolate Chip Vegan Ice Cream
    • 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

    Cherry Chocolate Chip Vegan Ice Cream

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

    • Saucepan
    • Ice cream machine

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    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!

    vegan cherry chocolate chip ice cream in a pink serving dish.

    Cherry Chocolate Chip Ice Cream

    5 from 6 votes
    Prep Time: 10 minutes mins
    Total Time: 10 minutes mins
    Recipe by Marlynn Schotland
    This vegan ice cream has a rich vanilla ice cream base with sweet cherries and crunchy chocolate chips. Perfect way to celebrate cherry season!
    Servings: 6 servings
    Calories: 381kcal
    PRINT PIN RATE 🤍 SAVESaved!

    Ingredients

    Ice Cream Base

    • 2 cans full-fat coconut milk (14.5 oz cans)
    • ½ cup agave nectar or granulated sugar
    • ¼ teaspoon salt
    • 2 Tablespoons cornstarch or 1 Tablespoon arrowroot starch
    • 1 ½ teaspoon vanilla extract

    Cherry sauce base

    • 1 cup cherries, de-stemmed, pitted, and chopped into small pieces
    • 1 Tablespoon granulated sugar
    • ¼ cup dairy-free chocolate chips
    Get Recipe Ingredients

    Instructions

    • First, make sure you have placed your ice cream maker base bowl in the freezer for at least 24 hours before making the ice cream. It needs to be completely frozen, otherwise your ice cream will not turn out. 
    • Shake the cans of coconut milk to incorporate the layers. 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. This is your ice cream base.
    • Pour ice cream base into a shallow pan and allow to cool at room temperature before covering and cooling in the freezer for at least 4 hours.
    • While the base is cooling, make the cherry sauce: Mash the cherries down in a small saucepan, 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.
    • 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. 

    Notes

    Makes approximately 1 quart or 6 servings.
    Sweetener: You can use agave nectar or granulated sugar for the sweetener. I do NOT recommend using maple syrup as it changes the flavor completely.
    Storage: Store in an airtight freezer-friendly container in the freezer for up to three months.
     
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

    Calories: 381kcal | Carbohydrates: 30g | Protein: 3g | Fat: 30g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 115mg | Potassium: 334mg | Fiber: 1g | Sugar: 21g | Vitamin A: 15IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 5mg

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

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    146 shares

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      Reader Interactions

      Comments

      1. LAUREN MCCABE says

        July 22, 2019 at 3:32 pm

        Hello Marlynn!

        This recipe does look amazing! I was curious though if this gives off any coconut taste?

        Thanks!

        Reply
        • Marlynn Jayme Schotland says

          July 23, 2019 at 11:53 am

          Hi Lauren! It's made with coconut milk so it does have some coconut flavoring to it.

      2. Pech says

        July 26, 2018 at 3:39 pm

        So smart to add the chocolate chips for fun textures!

        Reply
        • Marlynn | UrbanBlissLife says

          July 29, 2018 at 5:36 am

          Thanks, Pech! :)

      3. Catherine @ To & Fro Fam says

        July 26, 2018 at 2:30 pm

        We rarely have ice cream in the house: I can't eat the dairy, and it crushes my husband's stomach, so I just don't buy it—until I found the cherry chocolate chip soy ice cream from Trader Joe's. This, however, looks even more delicious. I'm totally making this over the weekend!!!

        Reply
        • Marlynn | UrbanBlissLife says

          July 29, 2018 at 5:35 am

          Yay! I hope you guys like it!

      4. Waz says

        July 25, 2018 at 3:03 pm

        This cherry chocolate chip ice cream looks amazing! I haven't made ice cream in a while as I have lots leftover from an event, but I think I might have to try your recipe soon. Looks like such a treat!

        Reply
        • Marlynn | UrbanBlissLife says

          July 29, 2018 at 5:35 am

          You'll have to let me know how you like it if you do! :)

      5. Jenni LeBaron says

        July 25, 2018 at 2:34 pm

        5 stars
        I also grew up with cherry trees. We used to run through the orchard and pop them off the branches and into our mouths every summer. Such a good memory and such a great way to relive it through a creamy, tasty treat.

        Reply
        • Marlynn | UrbanBlissLife says

          July 29, 2018 at 5:34 am

          I love simple memories like those! Thank you for sharing, Jenni! :)

      6. Traci says

        July 25, 2018 at 2:21 pm

        5 stars
        Just pinned the gorgeous number! Wish I had some in my freezer right now…pretty sure that would be my lunch LOL :) Thanks for the beautiful recipe!

        Reply
        • Marlynn | UrbanBlissLife says

          July 29, 2018 at 5:33 am

          Thanks so much for the sweet comment, Traci!

      7. Heidy L. McCallum says

        July 25, 2018 at 2:13 pm

        5 stars
        Cherry chocolate chip makes me smile thinking about how delicious it's going to taste. There is no better flavor combo. The photos are awesome makes me want to dig right into that refreshing cold ice cream.

        Reply
        • Marlynn | UrbanBlissLife says

          July 29, 2018 at 5:33 am

          It's one of my favorite combos, too! Thanks, Heidy!

      8. Vicky says

        July 25, 2018 at 1:47 pm

        5 stars
        I was wondering how you made this yummy looking ice cream without condensed milk. Coconut milk! That is a great idea as we have some lactose free friends who would enjoy this.

        Reply
        • Marlynn | UrbanBlissLife says

          July 29, 2018 at 5:32 am

          Yay! I hope they like it! :)

      9. Michelle Blackwood says

        July 25, 2018 at 1:44 pm

        5 stars
        Wow, this looks creamy and flavorul., I love how you add the chocolate chips for the crunch. and its even vegan and gluten-free.

        Reply
        • Marlynn | UrbanBlissLife says

          July 29, 2018 at 5:31 am

          Thanks so much, Michelle! I love making accommodating desserts! I want everyone to enjoy :)

      5 from 6 votes (1 rating without comment)

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      Marlynn Jayme Schotland 2021 profile pic

      Hi! If you're looking for easy, fast, delicious family-friendly recipes, wine pairings, and travel tips, you've come to the right place! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

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