Last updated on November 8th, 2025
This no-churn chocolate cherry ice cream is a super simple, 5-ingredient recipe inspired by Ben & Jerry’s Cherry Garcia. Packed with dark chocolate and chewy cherry pieces, it’s light, sweet and so creamy. And you don’t need an ice cream maker to make it!
I’m taking advantage of our unseasonably warm temperatures this September to make my favourite summer ice cream. I make my no-churn ice cream by hand, which takes a little longer, but you can beat the whipping cream with a stand mixer to get those stiff peaks if you prefer. After that, it’s really all about the add-ins and you can use as much or as little as you like.
Here’s everything you’ll need to make this No-Churn Chocolate Cherry Ice Cream
- 1 16 oz carton whipping cream
- 1 10 oz can sweetened condensed milk
- Vanilla
- 1 cup cherries
- 1 cup dark chocolate, chopped or chunks
Made with all-natural ingredients, this no-churn chocolate cherry ice cream is such a delicious way to make the most of seasonal cherries. Even better? It’s completely customizable, so you can easily switch up the add-ins to keep this feeling going all season long!
Try these Sweet Cherry Ricotta Toasts or this 4-Ingredient Chia Seed Strawberry Jam next.
If you make this recipe, please tag me on Pinterest or Instagram so I can see!
And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!
No-Churn Chocolate Cherry Ice Cream
Equipment
- Hand (or stand) mixer
- Spatula
Ingredients
- 16 oz carton whipping cream
- 10 oz can sweetened condensed milk
- 1 teaspoon vanilla
- 1 cup cherries pitted and chopped or quartered
- 1 cup dark chocolate, chopped or chunks
Instructions
- Using a hand (or stand) mixer, whip the cream until stiff peaks form.
- Add sweetened condensed milk and vanilla and continue mixing until well incorporated.
- Using a spatula, gently fold in the chopped cherries and chocolate pieces. If you like, reserve a handful or so to sprinkle across the top.
- Pour the ice cream into a 9×5-inch loaf pan and top with remaining chocolate and cherries. Cover and freeze for 5 to 6 hours until frozen through.
- Once ready to serve, remove from freezer and let sit for 5 minutes allowing it to soften just enough to fill an ice cream scoop. Scoop into bowls or cones and serve immediately.
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