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 I have a long, happy relationship.
Our second house in southeast Portland, Oregon had a cherry tree, and growing up, I used to love sitting on the lawn with friends soaking up the summer sun and eating all the cherries we wanted. Summer to me meant carefree long days of bike riding all over the city, swimming at the high school pool, exploring nearby forests, Sixlets from the 3D Market, and sticky cherry-stained fingers.
Ahh those were the days. I haven't lived in a house with a cherry tree since then, but the memories come rushing back every time cherry season rolls around. I'm nine years old all over again.
Cherry Chocolate Chip Ice Cream
Now, nine-year-old me did not have a dairy intolerance, but (much) older me does. So I am celebrating cherry season this year with some yummy dairy-free, vegan ice cream.
NW Cherry Growers sent me some amazingly fresh, yummy cherries from Washington state. I couldn't stop eating them as soon as they arrived!
Aside from just eating them by the handful, I decided to make an ice cream, since it's been hotter than normal here in Portland this summer. We love staying in town during summer months since it's normally between 70 and 80 with no humidity and light breezes, but this year we've been experiencing several days in the high 90s. Definitely ice cream weather!
Instead of my usual vegan ice cream base, I decided to try The Kitchn's vegan ice cream base. Their method requires heating up the coconut milk and sweetener, then cooling to room temperature before churning in the ice cream maker.
The result is a slightly creamer vegan ice cream, more similar to regular dairy ice cream than a lot of other vegan ice cream recipes. It takes more time, but the results are delicious!
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!
Cherry Chocolate Chip Ice Cream Recipe
Cherry Chocolate Chip Ice Cream
Ingredients
- 2 cans full-fat coconut milk (14.5 oz cans)
- ½ cup sweetener (I use agave nectar or granulated sugar; I recommend you do NOT use maple syrup as it will change the flavor)
- ¼ tsp salt
- 2 tbsp cornstarch (or 1 tbsp arrowroot starch)
- 1 ½ tsp vanilla extract
- 1 cup cherries, de-stemmed, pitted, and chopped into small pieces
- 1 tbsp granulated sugar
- ¼ cup dairy-free chocolate chips
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.
IF YOU MAKE THIS RECIPE, SHARE IT ON INSTAGRAM WITH #URBANBLISSLIFE AND TAG @URBANBLISSLIFE. I’D LOVE TO SEE WHAT YOU MAKE! AND IF YOU LIKE THIS RECIPE, PLEASE DO ME A HUGE FAVOR AND LEAVE A STAR RATING. THANK YOU, SWEET FRIENDS!
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This post is in partnership with the NW Cherry Growers. All opinions, recipes, and photos are, as always, my own. Happy Cherry Season, everyone!
Michelle Blackwood says
Wow, this looks creamy and flavorul., I love how you add the chocolate chips for the crunch. and its even vegan and gluten-free.
Marlynn | UrbanBlissLife says
Thanks so much, Michelle! I love making accommodating desserts! I want everyone to enjoy :)
Vicky says
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.
Marlynn | UrbanBlissLife says
Yay! I hope they like it! :)
Heidy L. McCallum says
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.
Marlynn | UrbanBlissLife says
It's one of my favorite combos, too! Thanks, Heidy!
Traci says
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!
Marlynn | UrbanBlissLife says
Thanks so much for the sweet comment, Traci!
Jenni LeBaron says
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.
Marlynn | UrbanBlissLife says
I love simple memories like those! Thank you for sharing, Jenni! :)
Waz says
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!
Marlynn | UrbanBlissLife says
You'll have to let me know how you like it if you do! :)
Catherine @ To & Fro Fam says
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!!!
Marlynn | UrbanBlissLife says
Yay! I hope you guys like it!
Pech says
So smart to add the chocolate chips for fun textures!
Marlynn | UrbanBlissLife says
Thanks, Pech! :)
Kay says
Hello, Step 8 instructs to refrigerate for 4 hours but Step 10 refers to the frozen ice cream base. Pls verify if the base should be refrigerated or frozen? Vegan Cherry Chocolate Chip Ice cream
Thank you!
LAUREN MCCABE says
Hello Marlynn!
This recipe does look amazing! I was curious though if this gives off any coconut taste?
Thanks!
Marlynn Jayme Schotland says
Hi Lauren! It's made with coconut milk so it does have some coconut flavoring to it.
Sue says
I was really excited about this recipe - sounded so yummy and had good reviews. Unfortunately, it was pretty much a disaster for us. I was leery about leaving the ice cream in the freezer for 4 hours but went with it anyway, When the 4 hours was up, it was already way beyond soft-serve stage. It was too frozen for the ice cream maker to even work on. We let it sit for about 30 minutes, but never really got it to work in the ice cream maker. We did the rest by hand. Unfortunately, the ice cream ended up not very creamy but rather icy.
I'm also bummed that most of the 5 star reviews are from people who haven't even made the ice cream.