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Chocolate Cherry Swirl Ice Cream

Chocolate Cherry Swirl Ice Cream

Linda M. Harris
This Chocolate Cherry Swirl Ice Cream combines rich, velvety chocolate ice cream with a sweet, tangy cherry swirl for the perfect indulgent dessert.
Whether you're serving it for a special occasion or just treating yourself, this homemade ice cream is creamy, full of flavor, and easy to make.
With a balance of deep chocolate and fruity cherry goodness, it’s a crowd-pleaser that’s sure to impress!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert, Frozen Treat
Cuisine American, Homemade Ice Cream
Servings 6 Servings
Calories 300 kcal

Equipment

  • 1 Medium Saucepan (for chocolate mixture)
  • 1 Small Saucepan (for cherry swirl)
  • 1 Ice Cream Maker (optional, but recommended)
  • 1 Mixing Spoon (for stirring)
  • 1 Container (for freezing the ice cream)
  • Measuring Cups & Spoons (for accurate ingredients)
  • 1 Strainer (optional, for cherry sauce)

Ingredients
  

  • 1 1/2 cups 360 ml Heavy Cream
  • 1 cup 240 ml Whole Milk
  • 3/4 cup 150 g Granulated Sugar
  • 1/3 cup 30 g Cocoa Powder (unsweetened)
  • 1 tsp 5 ml Vanilla Extract
  • 1/2 cup 75 g Fresh or Frozen Cherries (pitted)
  • 1 tbsp 12 g Granulated Sugar (for cherry swirl)
  • 1 pinch Salt

Instructions
 

  • Make the Chocolate Base: In a medium saucepan, combine the heavy cream, whole milk, sugar, cocoa powder, and salt.
    Heat over medium heat, stirring constantly until the sugar dissolves and the mixture is smooth. Do not let it boil.
    Once it’s heated through, remove from the heat and stir in the vanilla extract.
    Allow it to cool to room temperature, then refrigerate for at least 2 hours (overnight if possible).
  • Make the Cherry Swirl: In a small saucepan, combine the cherries and 1 tablespoon of sugar.
    Cook over medium heat for about 10 minutes, stirring occasionally, until the cherries break down and the mixture thickens slightly.
    Remove from the heat and allow it to cool to room temperature.
  • Churn the Ice Cream: Pour the chilled chocolate base into your ice cream maker and churn according to the manufacturer’s instructions (typically 20-25 minutes).
  • Swirl the Cherry Sauce: Once the ice cream reaches a soft-serve consistency, transfer it to a container.
    Drizzle the cooled cherry sauce on top and gently swirl it through with a spoon or spatula. Be careful not to overmix.
  • Freeze: Cover and freeze the ice cream for at least 4 hours or until it is firm. Scoop and serve!

Notes

  • Chilling: Be sure to chill both the chocolate base and the cherry swirl before mixing them together in the ice cream. This ensures a smoother texture and helps prevent ice crystals.
  • Ice Cream Maker: If you don’t have an ice cream maker, you can still make this recipe by placing the mixture in a freezer-safe container and stirring it every 30 minutes until it reaches a creamy consistency (about 3-4 hours).
  • Sweetness: Adjust the sugar in the cherry sauce based on the sweetness of your cherries. If you’re using very tart cherries, you might need to add a bit more sugar.
  • Storage: Store leftover ice cream in an airtight container in the freezer for up to 2 weeks for the best texture.
Keyword Chocolate Cherry Swirl Ice Cream