No-Churn Chocolate Cherry Ice Cream Recipe

This no-churn chocolate cherry ice cream is simple to make at home. Rich chocolate and creamy vanilla are layered with a sweet cherry sauce and sprinkled with mini chocolate chips to create a show-stopping frozen dessert.

This homemade no-churn chocolate cherry ice cream delivers silky texture and bold flavour without an ice cream machine. It combines chocolate and vanilla bases, a quick cherry sauce, and mini chocolate chips for a dessert that feels indulgent but is surprisingly easy to prepare.

Because the ice cream is made with real cream and condensed milk, a small scoop is very satisfying. The contrast of dark chocolate, smooth vanilla, and bright cherries makes each bite interesting — the kind of dessert that disappears fast at the table.

We made multiple batches of this no-churn recipe and loved how fast it came together. If you keep it in the freezer, be warned — it’s hard to resist a second scoop.

If you’re looking for an easy, impressive frozen treat, this chocolate cherry combination is worth trying soon.

What does no-churn ice cream mean?

No-churn ice cream is a method that produces creamy, scoopable ice cream without an ice cream maker. The base relies on just two primary ingredients: sweetened condensed milk and whipped heavy cream. You prepare flavourings separately, fold them into the whipped cream and condensed milk mixture, then freeze until set.

This simple approach yields excellent texture and lets you create a wide range of flavours — from classic vanilla to rich chocolate and fruit swirls — all with minimal equipment.

For this recipe we split the base into chocolate and vanilla portions, then layered them with a quick cherry sauce and mini chocolate chips. The result is a Black Forest–inspired ice cream that’s rich, fruity, and full of texture.

Is no-churn ice cream any good?

Yes — no-churn ice cream can be excellent. Because it uses high-fat whipping cream and sweetened condensed milk, the texture is smooth and rich. Many people prefer it to some store-bought varieties because it tastes fresher and you control the ingredients.

This chocolate cherry version is particularly decadent, so modest servings deliver plenty of satisfaction. It’s also very versatile: you can adjust the sweetness, swap different fruits, or add mix-ins to match your preferences.

If you enjoy homemade desserts but don’t want to invest in an ice cream machine, no-churn recipes are a reliable and delicious option.

More frozen treats to try

• No Churn Neapolitan Ice Cream
• Dark Chocolate Cherry Fudgesicles
• Molasses Pecan Praline No Churn Ice Cream
• Mocha Fudgsicles
• Roasted Strawberry and Oreo Ice Cream (no churn)

Yield: 1 litre (quart) ice cream

No Churn Chocolate Cherry Ice Cream

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This no-churn chocolate cherry ice cream is quick to assemble and freezes into a rich, creamy treat. Chocolate and vanilla bases are swirled with cherry sauce and mini chips for a delightful dessert.

Prep Time
20 minutes

Cook Time
5 minutes

Chilling Time
6 hours

Total Time
6 hours 25 minutes

Ingredients

For the cherry sauce:

• 1 1/2 cups pitted, chopped cherries (fresh or frozen)
• 1 tablespoon cornstarch
• 1/3 cup granulated sugar

For the ice cream:

• 1 can (300mL, 10 oz) sweetened condensed milk
• 1 1/2 teaspoons vanilla
• 4 1/2 tablespoons unsweetened cocoa powder (I use dutch processed)
• 2 cups heavy (35%) whipping cream
• 1/2 cup mini semi-sweet chocolate chips

Instructions

1. Combine the cherries, cornstarch, and sugar in a small saucepan.
2. Cook over medium heat, stirring constantly, until the cherries break down and the mixture thickens slightly, about 5 minutes.
3. Transfer the cherry sauce to the refrigerator and chill until cool, about 30–60 minutes.
4. Divide the sweetened condensed milk evenly between two medium bowls.
5. Stir the vanilla into one bowl and set it aside.
6. Whisk the cocoa powder into the second bowl until smooth; the chocolate mixture will be thick. Set aside.
7. Whip the heavy cream with an electric mixer until stiff peaks form.
8. Gently fold the whipped cream into each of the condensed milk mixtures until combined.
9. Stir half of the mini chocolate chips into each cream mixture.
10. In a freezer-safe 9 x 5-inch loaf pan, layer spoonfuls of the chocolate mixture, vanilla mixture, and cherry sauce, using about half of each. Swirl lightly with a knife to create ribbons.
11. Repeat with the remaining chocolate and vanilla creams and the remaining cherry sauce, then swirl again to marble.
12. Cover the pan with plastic wrap and freeze until firm, at least 6 hours.
13. Let the ice cream sit at room temperature for a few minutes before scooping so it softens slightly.

Notes

Recipe adapted from the No Churn Neapolitan Ice Cream method.

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• Measuring Cups/Spoons
• Silicone Spatula Set
• KitchenAid Hand Mixer
• Loaf Pan, 9 x 5 Inch

Nutrition Information:

Yield:

8

Serving Size:

1/2 cup

Amount Per Serving:
Calories: 337Total Fat: 25gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 69mgSodium: 24mgCarbohydrates: 27gFiber: 2gSugar: 22gProtein: 3g

Nutrition information is an estimate based on ingredients used and may not be exact.