This homemade chocolate cherry ice cream starts with my grandmother’s stovetop custard base, smooth, rich, and full of that nostalgic homemade flavor. Fresh summer cherries and good dark chocolate turn each scoop into a mix of creamy, juicy, and crunchy that’s better than anything you’ll find in the freezer aisle.
Homemade Ice Cream with Cherries and Chocolate
I grew up thinking ice cream came in two categories, the kind that lived in the grocery store freezer and the kind that made you wait all day. My grandmother’s was the second kind. She made her custard base on the stove, the way you’re supposed to if you want that old-school, creamy-as-a-cloud texture you just can’t fake.
This chocolate cherry ice cream starts right there, with her recipe, then spins off into something that would make even the Cherry Garcia crowd stop mid-spoon.
I’m not actually a huge fan of chocolate ice cream itself, I know, unpopular opinion. But toss in good-quality chocolate chunks and those delicate shavings that practically melt on your tongue? I’m sold. Pair that with sweet, fresh cherries and you’ve got something you can’t buy in a carton.
And if you’re the kind of person who keeps a stash of fruit desserts in rotation, like a cold and creamy strawberry ice cream when berries are in season, this one will feel right at home in your kitchen.
The base is just a handful of ingredients, milk, cream, sugar, eggs, nothing complicated. You warm it gently, coax it into thickening, then let it rest overnight. It’s a bit of a commitment, but so is anything worth eating slowly on a summer night.
The next day, you fold in sweet cherries, big bits of chocolate, and enough chocolate shavings to make every bite a surprise.
If you love Ben and Jerry’s Cherry Garcia Ice Cream, you’ll love this homemade version even more. You get different textures in every bite, and the combination of chocolate and cherries is fabulous.
The Ingredient Scoop
Here are the main ingredients you’ll need for this recipe. The rest of the measurements and steps are in the recipe card. That’s where you’ll see exactly how long to cook the custard, when to add the mix-ins, and how to freeze it so it scoops perfectly.
- Dark Chocolate: Pick a decent chocolate with about 60% cocoa or more for a rich, slightly bitter flavor that cuts through the sweetness. Avoid baking chips since they don’t melt smoothly and can mess with the texture.
- Fresh Cherries: Fresh cherries add juicy tartness and brightness. If you can’t find fresh, frozen cherries work too, but you’ll need to thaw and drain them well so the ice cream doesn’t get watery.
Building the Perfect Cherry Chocolate Ice Cream
Step One: Make the Custard Base
Step Two: Chill the Custard
Step Three: Prep the Mix-Ins
Step Four: Churn and Add Mix-Ins
Step Five: Freeze and Serve
It’s got that mix of textures you can’t stop chasing, creamy base, juicy fruit, the occasional crunch of chocolate, and somehow it all just works. Cherry Garcia ice cream might have been the inspiration, but this version has my grandmother’s fingerprints all over it, and that’s something no store-bought pint can touch.
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Ingredients
- 1 cup whole milk
- 2 cups heavy cream
- ⅔ cup sugar
- 6 egg yolks
- ⅛ teaspoon salt
- 1 teaspoon vanilla
- 3 ounces dark chocolate
- 1 cup fresh cherries
Instructions
- Add milk, cream, sugar and salt to a saucepan over medium-low heat. Bring to a simmer and remove from the heat.
- Whisk the egg yolks together in a large measuring cup or bowl. Gradually add 1 tablespoon of the hot milk mixture to the egg yolks, whisking until combined. Continue slowly adding the warm milk until the egg mixture is warm. Then slowly add the warm eggs to the hot milk, whisking constantly until incorporated.
- Return to the heat and cook about 5 minutes until it is slightly thick and coats the back of a spoon. Pour it through a wire sieve into a bowl. Let it come to room temperature, about 1 hour, then refrigerate overnight.
- Grate about 1 ounce of the chocolate and store in the freezer until ready to use. Chop the rest of the chocolate into bite sized chunks. Pit the cherries and cut into fourths.
- Process the custard mixture per the manufactures’ directions. At about 15 minutes, add the shaved chocolate, chunks of chocolate and cherries. Continue to process for about 5 more minutes until it is thick. Pour it into a 9 x 5 x 3 loaf pan, cover with plastic wrap and freeze until firm.
Video
Notes
- You can use frozen cherries
- If you’re not a fan of dark chocolate, try semi-sweet instead.
