This luscious black cherry ice cream blends rich creaminess with the natural sweetness of fresh cherries, delivering a dessert that feels indulgent yet wholesome.
Packed with antioxidants from cherries and healthy fats from cream, it offers a satisfying treat with a balance of flavor and nutrition.
Easy to prepare without an ice cream machine, it’s perfect for everyday indulgence or special gatherings.
Black Cherry Ice Cream
Equipment
- 1 large metal or glass mixing bowl
- 1 small saucepan
- 1 Potato Masher
- 1 hand mixer
- 1 silicone spatula or spoon
- 1 loaf pan (9×5×3 inches) or 8-inch round cake pan
- Plastic wrap
Ingredients
- 1 lb fresh or frozen cherries pitted
- ½ cup granulated sugar
- 1 tbsp fresh lemon juice
- 2 cups cold heavy cream
- 14 oz sweetened condensed milk
- 1 tbsp vanilla bean paste
- ½ tsp almond extract
- 2 oz dark chocolate chopped
Instructions
- Prepare the Mixing Bowl: Begin by placing a large metal or glass mixing bowl into your freezer for at least 15 minutes. This step chills the bowl thoroughly, which will help the cream whip faster and hold its shape better when making the ice cream base. A cold bowl also improves texture, ensuring a smooth, creamy result without melting during mixing.
- Make the Cherry Mixture: Take a small saucepan and add your pitted cherries, granulated sugar, and fresh lemon juice. Do not heat yet. Using a potato masher, gently mash the cherries to release their natural juices. Allow the mixture to rest for about 10 minutes before heating. This resting period encourages the fruit to soften and draw out extra cherry juice, enhancing both flavor and color.
- Cook the Cherries: Place the saucepan over medium heat and cook the cherry mixture for about 10 minutes. Stir occasionally to prevent sticking. Once the mixture reaches a gentle boil and becomes bubbly, reduce the heat to low and let it simmer for another 10 minutes, stirring occasionally. This slow cooking process allows the cherries to soften fully and develop a rich, concentrated flavor. Once cooked, remove the pan from heat and let the cherry mixture cool to room temperature.
- Chop the Dark Chocolate: While the cherry mixture cools, chop your dark chocolate into small, uneven chunks using a sharp knife. This texture will add a delightful surprise in every bite of ice cream. Set aside the chocolate pieces for later.
- Whip the Heavy Cream: Remove the pre-chilled mixing bowl from the freezer. Pour the cold heavy cream into the bowl. Using a hand mixer set to medium-high speed, whip the cream until stiff peaks form. This means that when you lift the beaters, the cream holds its shape firmly without collapsing. Whipping the cream properly is critical for a light, airy ice cream texture.
- Incorporate Sweetened Condensed Milk and Flavors: Reduce the mixer speed to low and pour in the sweetened condensed milk, vanilla bean paste, and almond extract. Fold these ingredients gently into the whipped cream using a silicone spatula or spoon. Avoid overmixing to maintain the fluffy texture of the cream while ensuring flavors are evenly distributed.
- Add Chocolate Chunks: Gently fold the chopped dark chocolate into the cream mixture. This adds rich texture and a hint of indulgent bitterness that complements the sweet cherries. Ensure the chocolate is evenly distributed but avoid excessive mixing that could deflate the whipped cream.
- Layer the Cherry Mixture: Transfer half of the cream and chocolate mixture into a prepared loaf pan (9×5×3 inches) or an 8-inch round cake pan. Spoon half of the cooled cherry mixture over the top. Repeat by adding the remaining cream mixture, then the rest of the cherry mixture. Using a spatula or the back of a spoon, gently swirl the cherries into the cream mixture to create a beautiful marbled effect.
- Top with Extra Chocolate: Sprinkle additional chopped dark chocolate on top for a decorative and flavorful finish. This topping will melt slightly into the ice cream while freezing, adding extra bursts of flavor and texture.
- Freeze Until Firm: Cover the pan tightly with plastic wrap to prevent freezer burn and protect flavor. Place the pan in the freezer and allow the ice cream to set for at least 5–6 hours, or until firm. Overnight freezing works best for the richest flavor and optimal texture.
- Serve and Enjoy: When ready to serve, remove the ice cream from the freezer about 5 minutes before scooping to make it easier to portion. Use an ice cream scoop dipped in warm water for perfect scoops. Garnish with fresh cherries, edible flowers, or additional dark chocolate shavings for a restaurant-style presentation.
Notes
- Using cold heavy cream and a pre-chilled mixing bowl is key for achieving a smooth and fluffy texture.
- Fresh cherries provide the brightest flavor, but frozen cherries are an excellent substitute if fresh aren’t available. Always thaw and drain before cooking.
- Removing as much cherry juice as possible enhances both the color and richness of the ice cream.
- Adjust sweetness to taste by adding more or less sugar depending on cherry ripeness.
- For extra texture, fold in chopped nuts like pistachios or toasted almonds along with the chocolate.
Chef’s Secrets For Perfect Ice Cream
Creating the perfect black cherry ice cream comes down to technique and attention to detail.
Whipping your cream until stiff peaks form is essential to give the ice cream a light texture without turning icy.
Slow-cooking the cherries extracts their natural sugars and enhances flavor depth — never rush this step.
When swirling the cherry mixture into the cream, use a gentle folding motion to keep the marbled effect visually appealing.
Choosing dark chocolate with a higher cocoa percentage adds a rich, bittersweet contrast to the sweet cherries, balancing the dessert beautifully.
Finally, patience is important — allow the ice cream to freeze for at least 5–6 hours to ensure the ideal consistency.
Serving Suggestions For Cherry Ice Cream
This black cherry ice cream shines best served on its own in a glass dish for a striking presentation.
For a gourmet touch, serve alongside warm chocolate brownies or a slice of buttery pound cake.
Fresh mint leaves or edible flowers make elegant garnishes that add visual charm and a light herbal note.
For a summer treat, pair it with fresh berries or a drizzle of cherry syrup.
It’s also delightful as a creamy layer in a dessert parfait, making it a versatile choice for dinner parties and casual gatherings alike.
Storage Tips For Best Results
Store the ice cream in an airtight container in the freezer to maintain its flavor and texture.
A tightly sealed container prevents ice crystals from forming, which preserves a creamy texture.
Keep it frozen for up to two weeks for optimal taste.
Before serving, allow the ice cream to sit at room temperature for 5 minutes so it softens slightly, making scooping easier and enhancing flavor release.
Avoid refreezing after thawing to preserve the perfect texture.
Frequently Asked Questions
1. Can I make this recipe without heavy cream?
Yes — you can substitute coconut cream for a dairy-free version.
However, the texture will be slightly different, and the flavor will have a subtle coconut note. Adjust sweetness as coconut cream can be naturally sweeter.
2. Do I need an ice cream machine for this recipe?
No — this is a no-churn ice cream recipe, meaning it requires no special equipment other than a mixing bowl and freezer.
The whipped cream and sweetened condensed milk combination creates a rich, creamy texture without churning.
3. Can I use other fruits instead of cherries?
Absolutely! Berries such as raspberries, blueberries, or strawberries work beautifully. Adjust sugar levels based on the sweetness of the fruit. For best results, follow the same slow-cooking process to enhance the flavor.
4. How do I prevent ice crystals from forming?
The key is to whip the cream to stiff peaks and fold gently. Store the ice cream in an airtight container and avoid frequent temperature changes, as this causes ice crystal formation.
5. Can I prepare this recipe ahead of time for events?
Yes — this ice cream freezes well and can be made a day or two ahead. Just store in a sealed container and allow it to soften slightly before serving.
For large gatherings, consider doubling the recipe to ensure there’s plenty to go around.
