Easy No-Churn Chocolate Cherry Ice Cream
Last updated on June 22nd, 2026
This Easy 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 hot July temperatures 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 Easy 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
My favorite cooking tip
Because homemade no-churn ice cream doesn’t contain commercial stabilizers or additives, it can freeze a little firmer than store-bought tubs. For the absolute best, ultra-creamy texture, let your container sit on the counter for just 5 minutes before scooping!
Made with all-natural ingredients, this Easy 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 summer long.
Try this Sweet Cherry Ricotta Toast or this 4-Ingredient Chia Seed Strawberry Jam next.
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Easy No-Churn Chocolate Cherry Ice Cream
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.
