Indulge in this luscious Cherry Chocolate Brownie Ice Cream, effortlessly creamy with gooey brownie bites and sweet, juicy cherries.
High in protein from the whipped cream and naturally fiber-rich from the cherries, it offers a healthier twist on a decadent treat.
Quick and no-churn, it’s perfect for satisfying dessert cravings or prepping ahead for gatherings without the fuss.
Cherry Chocolate Brownie Ice Cream
Equipment
- 1 sharp knife
- 1 large mixing bowl
- 1 fridge
- 1 large airtight container
- 1 freezer
Ingredients
- 120 –140 g super-gooey chocolate brownies cut into small cubes
- 300 g candied cherries not drained, chopped (or maraschino/dark glacé cherries)
- 397 g sweetened condensed milk 1 standard tin
- 500 ml double cream heavy cream
- 2 tsp vanilla extract
- 2 –3 tbsp Kirsch cherry liqueur, optional
Instructions
- Prepare the Brownie Cubes: Start by cutting your super-gooey chocolate brownies into small, bite-sized cubes using a sharp knife. Take care to make the pieces roughly uniform so that they distribute evenly throughout the ice cream. Once cut, place the brownie cubes in the fridge to chill while you prepare the other components. This will help them maintain their texture and not melt too quickly when folded into the ice cream mixture.
- Chop the Candied Cherries: Measure out the candied cherries into a medium-sized bowl. Using a sharp knife, carefully halve or quarter each cherry depending on your preferred bite size. To make this easier and reduce sticky syrup mess, try cutting the cherries while they are still in the bowl, gently pressing them down with the knife. Keep all the syrup—it adds natural sweetness and moisture to the ice cream.
- Mix Condensed Milk with Cherries: Pour the measured sweetened condensed milk over the chopped cherries in the bowl. Stir gently to combine, ensuring every piece of cherry is coated with the creamy sweetness. This mixture forms the flavor base for the ice cream. Once combined, place the bowl in the fridge to chill for at least 10–15 minutes. Chilling helps the mixture thicken slightly and keeps the whipped cream from deflating when added.
- Whip the Cream to Soft Peaks: In a large mixing bowl, pour the double cream and add the vanilla extract. Using a hand whisk, stand mixer, or electric beater, whip the cream until it holds soft peaks. Soft peaks mean the cream is thickened but still slightly droopy at the tips when you lift the whisk. This stage is crucial for a light and airy ice cream texture. Be careful not to over-whip, or it will turn grainy and butter-like.
- Loosen the Cherry Mixture: Take a small spoonful of the chilled cherry-condensed milk mixture and fold it into the whipped cream. This step helps lighten the cherry mixture and makes it easier to incorporate without losing airiness. Stir gently and evenly, ensuring it is fully loosened but still thick.
- Fold Cherry Mixture into Cream: Carefully add the remaining cherry-condensed milk mixture to the whipped cream. Using a large spatula, fold it through gently in a sweeping motion. Take care to maintain as much air as possible in the whipped cream. Folding, rather than stirring, ensures the ice cream stays light, fluffy, and creamy rather than dense.
- Add Optional Kirsch Liqueur: If you are using Kirsch or another cherry liqueur, fold it into the mixture at this stage. The liqueur enhances the cherry flavor and adds a subtle depth to the ice cream. Mix gently to evenly distribute without deflating the cream.
- Incorporate Brownie Cubes: Remove the chilled brownie cubes from the fridge and gently fold them into the ice cream mixture. Use slow, deliberate motions to evenly disperse the cubes without breaking them. This ensures that each scoop of ice cream has a perfect combination of creamy base and gooey brownie chunks.
- Transfer to Freezer-Safe Container: Spoon the completed ice cream mixture into a large, airtight freezer-safe container. Use a spatula to smooth the surface, ensuring an even layer for uniform freezing. Press down gently to remove any large air pockets.
- Freeze Until Firm: Place the container in the freezer and allow it to freeze completely for at least 6 hours, or preferably overnight for the best texture. Because this is a no-churn ice cream, it will firm up without the need for an ice cream machine, but the chilling process is crucial to develop the creamy consistency and integrate the flavors fully.
- Serve and Enjoy: When ready to serve, remove the ice cream from the freezer and let it sit at room temperature for 5–10 minutes to soften slightly, making scooping easier. Use a sharp ice cream scoop or spoon to serve into bowls or cones. Each bite will deliver rich chocolate brownie chunks, sweet juicy cherries, and a creamy, velvety base. Perfect for dessert, parties, or anytime a decadent treat is needed.
Notes
- Use super-gooey brownies for best results, as firmer or dry brownies may harden in the freezer and affect the ice cream texture.
- Chilling the cherry-condensed milk mixture before folding into the whipped cream helps maintain the airiness and prevents the cream from deflating.
- Keep some of the cherry syrup—it enhances sweetness, flavor, and moisture in the ice cream.
- Optional Kirsch adds depth but can be omitted for a child-friendly version.
- Make sure to use a large, airtight container for freezing to avoid ice crystals forming and maintain a smooth, creamy consistency.
Chef’s Secrets: Perfect Texture Every Time
Achieving creamy, no-churn ice cream is all about technique.
The key is gently folding the cherry mixture into softly whipped cream to preserve the airiness that gives the ice cream its smooth texture.
Using chilled brownie cubes prevents them from melting and turning the base chocolatey brown.
For extra flavor, experiment with different types of cherries—maraschino, glace, or candied—and retain a bit of the syrup for added richness.
For an adult twist, a splash of Kirsch or cherry liqueur deepens the flavor without overpowering the dessert.
Serving Suggestions: Creative Ways To Enjoy
This Cherry Chocolate Brownie Ice Cream is versatile and indulgent.
Serve it in bowls with extra brownie crumbs or whole cherries on top for a striking presentation.
It pairs beautifully with warm chocolate sauce, a sprinkle of crushed nuts, or a drizzle of caramel.
For a playful twist, layer scoops with brownie chunks in a glass to make a quick ice cream parfait.
Its creamy texture also makes it ideal for sandwiching between gluten-free cookies for an impressive treat.
Storage Tips: Keep Ice Cream Perfectly
Store the ice cream in an airtight container to prevent freezer burn and ice crystal formation.
For best texture, press a piece of parchment paper directly on the surface before sealing.
Keep it in the back of the freezer where temperature is most stable.
If ice crystals form over time, let the ice cream sit at room temperature for 5–10 minutes before scooping to restore creaminess.
Properly stored, this dessert can last up to two weeks while maintaining flavor and texture.
Frequently Asked Questions
1. Can I use regular brownies instead of super-gooey ones?
Yes, but the texture may be denser and less creamy. Super-gooey brownies stay soft in the freezer, giving the ice cream a more indulgent, melty bite.
2. Is there a dairy-free version of this recipe?
Absolutely. Swap the double cream for coconut cream and the condensed milk for a plant-based alternative. The ice cream will still set nicely but may have a slightly different flavor profile.
3. Can I make this ice cream without alcohol?
Yes, simply omit the Kirsch. The ice cream will still be deliciously creamy and fruity. The liqueur is optional and mainly enhances flavor depth for adults.
4. How can I prevent ice crystals from forming?
Always use an airtight container and press parchment paper on the surface. Avoid opening the freezer frequently, and store in the coldest part at the back for stable freezing.
5. Can I prepare this recipe ahead of time for parties?
Definitely. This ice cream can be made up to a day in advance. Just remember to let it soften for a few minutes before scooping for the best creamy texture.
