Chocolate Cherry Chip Ice Cream
You’ll love the flavors in this chocolate cherry chip ice cream- tons of rich chocolate and sweet, seasonal cherries. A perfect summertime treat!
Well, summer is officially in full swing!
My kids started day camp this week and the weather has been beyond gorgeous. The lawn needs mowing more than once a week. And the stone fruits are in all their glory!
I walked past a few cartons of peaches and nectarines at my local grocery store today and the aromas were so sweet and tempting! I need to be sure to pick some up next time, while they’re at their absolute peak!
I’ve already started stone fruit season with cherries though, and boy are they my summertime favorite. I’ve said it before and I’ll say it again, there’s no better combination than cherries and chocolate. And this chocolate cherry chip ice cream has both in spades.
The ice cream base is so rich and creamy. You’re going to use 2 kinds of cocoa plus melted chocolate, for a flavor that is so deep, dark, and intensely chocolate-y. And a little hit of almond extract to bring out the sweetness of the cherries.
The flavors are a match made in heaven and you’ll love having a tub of this chocolate cherry chip ice cream in your freezer now that summer is here!
More great ice cream recipes on my “Ice Creams, Mousses, Custards, & Puddings” Pinterest board!
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Chocolate Cherry Chip Ice Cream
Ingredients
- 3/4 cup (183 g) milk
- 6 large egg yolks
- 3/4 cup (150 g) granulated sugar
- 3 teaspoons unsweetened cocoa powder
- 3 teaspoons dark cocoa powder
- 1/4 teaspoon (0.25 teaspoon) kosher salt
- 3 ounces (85.05 g) semi-sweet chocolate,, melted & cooled slightly
- 2 1/4 cups (535.5 g) heavy cream
- 1 tablespoon vanilla extract
- 2 teaspoons chocolate extract
- 2 teaspoons almond extract
- 2 cups (276 g) pitted cherries,, roughly chopped
- 2 ounces (56.7 g) semisweet chocolate,, chopped
Instructions
- Freeze the bowl of the KitchenAid® Ice Cream Maker Attachment.
- Place the milk in a small saucepan and heat over medium-low until barely simmering.
- In a small bowl, whisk the yolks, sugar, cocoa powders, and salt together.
- When the milk is very hot, pour it into the yolk mixture in a very slow stream, while whisking.
- Transfer the mixture back to the saucepan and continue to cook over medium-low heat while whisking, until thickened slightly (about 3 to 5 minutes).
- Pour the mixture through a fine-mesh strainer into a heat safe bowl. Whisk in the melted chocolate, cream, and extracts. Chill overnight.
- Fit the frozen Ice Cream Maker Attachment onto the KitchenAid® Stand Mixer.
- Pour the chilled ice cream base into the bowl and churn on medium-low speed until thick (about 20 minutes).
- Transfer about 1/3 of the ice cream to a loaf pan.
- Top with about 1/3 of the cherries. Sprinkle with about 1/3 of the chopped chocolate. Repeat with the remaining ingredients. Freeze overnight and serve.
All the yesses to this gorgeous recipe!
What a yummy ice cream flavor!
Looks scrumptious!
Thank you!
This sounds amazing! I’m all about the fresh cherries. 🙂
Me too Katherine! They’re by far my favorite summer fruit. Have a great week!
My kids are in day camp this week too! First time for us. It’s so quiet around here, I don’t even know how to handle it! This ice cream looks booooomb.com. 😉
Oh wow! Enjoy the quiet and freedom! You will get spoiled soon lol. Thanks Karen!
Homemade ice cream is the best! Love that you used fresh seasonal cherries in this 🙂
Isn’t it though? I think it’s the best thing about summer. Thanks so much Medha!