No churn cherry ice cream with chocolate chunks is a great summertime treat, no ice cream maker needed!
For the longest time we thought that the fanciest ice cream flavour which existed was Neopolitan. This was the ice cream that our parents always brought home from the grocery store, and we loved it. We loved the many options which existed in that one container. Simply strawberry? No problem. A bit of vanilla and chocolate? You bet! Lots of vanilla and a small taste of the chocolate and strawberry? Totally doable. We also loved that the carton held many secrets. Taking the ice cream from the freezer and realizing that almost all the strawberry ice cream was gone meant that our dad had enjoyed quite a few scoops – strawberry is his favourite flavour.
As we ventured out into the big world we were introduced to other amazing ice cream flavours. Mint chocolate chip, Butterscotch ripple, Rocky Road…so many amazing scoops to enjoy. But our hearts will always belong to Neopolitan – the classic trifecta of ice cream perfection; the ice cream of our childhoods that we pay homage to with our lovely Neopolitan marble cake.
You would think then that we would be sharing a recipe for a no churn Neopolitan ice cream…but we’re not. Not because we don’t think it’s a great idea (we’ve already added it to our to-do list), but because right now cherries are in season and this no churn ice cream with cherries and chocolate chunks is too good to hold onto.
If you have never made no-churn ice cream before, prepare to be amazed. This super simple technique will make an ice-cream maker out of you in no time. Once you learn the basic principles, you will find yourself dreaming up all sorts of flavours as well…but please, leave the Neopolitan to us 🙂
Can I use any sort of container to freeze my no-churn cherry ice cream with chocolate chunks?
In theory, yes. However, remember that you don’t want your ice cream to be too thin so don’t use a pan that is too large. A standard loaf pan really is the ideal shape. Also, keep in mind that a metal pan will freeze your ice cream quicker than a glass one will.
Can the ice cream be served straight from the freezer?
Best to wait a few minutes before serving as it will be easier to scoop. But don’t wait too long; this no-churn cherry ice cream with chocolate chunks melts faster than traditional custard based ice cream. This isn’t such a bit problem though – you’ll be eating it up quickly since it’s so delicious!
Can I use any sort of chocolate in this no churn ice cream recipe?
Yes! In this recipe we used a chocolate bar that had hazelnut pieces in it – this worked out beautifully. You can use plain chocolate, milk chocolate, dark chocolate, with nuts, with no nuts….anything at all. We’re trying to think if there is any variety of chocolate which wouldn’t work…and we don’t think so! All chocolate is great 😉
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No churn cherry ice cream with chocolate chunks
- Cherry pitter (optional, but very handy)
- Stand mixer or hand held mixer
- Loaf pan (5 x 11 inch)
- 2 cups (340 grams) cherries, pitted and halved
- 14 oz can of sweetened condensed milk chilled
- 2 cups (500 mL) whipping cream chilled
- 1 teaspoon honey or sugar
- 100 grams dark chocolate, chopped we used a dark hazelnut chocolate bar
- Wash your cherries, remove the stem, and pit them using a cherry pitter. Slice your cherries in half. If you do not have a cherry pitter you can cut your cherries in half and pry the pit out with a spoon or knife (be careful!). Transfer your cherries to a large bowl.
- Stir the sweetened condensed milk in with the cherries and set aside.
- Pour the chilled whipping cream into the bowl of your stand mixer and using the whisk attachment whisk until stiff peaks form. This will take about 5 minutes. Half way through the mixing, add the honey or the sugar. Be careful not to over mix.
- Add the whipped cream to the bowl with the cherries and sweetened condensed milk and fold everything together using a rubber spatula.
- Gently fold in your chocolate chunks.
- Pour into a loaf pan. We used a 5 X 11 inch loaf pan.
- Cover with plastic wrap so that the plastic actually touches the surface of the ice cream mixture; this will eliminate ice crystals from forming on the top of your ice cream. As an extra precaution against ice crystals we also place the plastic covered loaf pan in an extra large freezer bag. Place your loaf pan in the freezer.
- Freeze overnight.
- Scoop and enjoy!