No Churn Cherry Chocolate Ice Cream

When the craving for cherry chocolate ice cream hits, make this easy homemade no-churn ice cream! Loaded with cherry sauce, fresh diced cherries, and chocolate chunks, the flavor is phenomenal. A fan favorite for a reason!

No Churn Cherry Chocolate Ice Cream

Don’t worry if you don't have an ice cream maker at home. You are not alone, and you can still make incredible classic ice cream!

The ice cream base is made with a mixture of cream, egg yolks, and sugar, which gives it the best creamy texture. Flavored to perfection with sweet cherries and chocolate, this combination is one you’ll want to come back to all year long. If it’s past the fresh cherry season, use frozen sweet cherries instead.

Our Pasture Raised Eggs used in this recipe come exclusively from hens who enjoy the many benefits of sunshine, fresh air and water, and lots of room to roam on family farms.

Tempering the egg yolks

While not hard to do, if you’ve never tempered eggs before let’s give a quick rundown on the why and how.

Tempering eggs prevents the proteins in the egg from binding together when heated so they do not clump, scramble or curdle, but instead allows you to have a smooth consistent texture.

To temper eggs you mix a small amount of hot liquid to the egg yolks, and then gradually add all the hot liquid. By doing this slowly and with a small amount of hot liquid the eggs do not scramble and create a smooth custard to use as your ice cream base.

What you need for homemade cherry chocolate ice cream

• 1 ¾ cup heavy whipping cream

• 1 ½ cups fresh cherries, pitted and diced

• ¼ cup + 2 tbsp granulated sugar, divided

• 4 egg yolks

• 1 tbsp vanilla extract

• ½ cup chocolate chunks

How to make no churn ice cream at home

1. Place the container that you’ll be putting the ice cream in into the freezer to chill.

2. Add the heavy cream into a small saucepan and place over medium heat until almost to a boil. Remove from the heat.

3. Add 1 cup of the diced cherries and 2 tbsp of sugar in a small pan and heat until gently boiling, mashing the cherries as it cooks to create a cherry sauce. Set aside to cool.
   
   

4. Whisk the egg yolks and remaining ¼ cup of sugar together until light and fluffy in a heatproof bowl.
   
   

5. Prepare a double boiler by having a small pot with a few inches of simmering water in it.

6. Now temper the egg yolks by very slowly pouring the hot cream into the yolk and sugar mixture, whisking continuously. Once all the cream has been added, place the heatproof bowl over the double boiler and stir with a wooden spoon until the custard mixture begins to thicken. The custard is ready when you run your finger on the back of the spoon and it leaves a line.

7. Strain the custard through a fine mesh strainer and allow it to cool to room temperature.
   
   

8. Now flavor your ice cream! Add the vanilla extract, cherry sauce, diced cherries, and chocolate chunks. Pour in the chilled container and place in the freezer.
   
   

9. Every 30-60 minutes for 3 hours, remove the ice cream from the freezer and stir with a fork. After 3 hours, let the ice cream finish freezing (it should take a total of 4-5 hours), then remove, scoop and enjoy! If the ice cream is very frozen, let it sit at room temperature for 10 minutes before scooping.
   
   

How to store

Store the ice cream in the freezer in a freezer-safe airtight container. To prevent ice crystals from forming, press a piece of plastic wrap on the surface of the ice cream.

Remove the ice cream from the freezer for about 10 minutes to allow it to soften slightly before scooping.

If you try this homemade cherry garcia ice cream, tag us @chinovalleyranchers on Instagram!