Cherry Chocolate Chip Ice Cream for a weeknight

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

Cherries and chocolate are a classic flavor combo.

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

Simple to make
Cool and refreshing
Sweet and satisfying
Vegan – simply 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 tasty cherry chocolate chip ice cream recipe.

Make the ice cream base:

Open the cans of coconut milk. Measure 1/2 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 1/2 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 simply 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. We do not recommend using maple syrup as a substitution, as it will completely change the flavor of the ice cream.
To mash the cherries, We 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 simple 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 truly loved it, please leave a comment further down on the page. Thank you!

Cherry Chocolate Chip Ice Cream

By Marlynn Schotland Prep Time: 10 mins Total Time: 10 mins Servings: 6 servings This vegan ice cream has a rich vanilla ice cream base with sweet cherries and crunchy chocolate chips. Perfect way to celebrate cherry season!

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

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 1/2 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 1/2 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 simply 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. We 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.

Nutrition

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

Nutrition information is automatically calculated, so should only be used as an approximation.