This no-churn Cherry Chocolate Swirl Ice Cream delivers a creamy vanilla base ribboned with a vibrant cherry syrup and a luxurious chocolate swirl. With no ice cream maker required, this homemade dessert is simple, refreshing, and absolutely irresistible.
Why You’ll Love This Recipe
This recipe brings together the rich creaminess of classic vanilla ice cream with bright, fruity cherry syrup and smooth chocolate ribbons. Because it’s no-churn, it’s incredibly easy—no special equipment or complicated techniques. The cherry syrup is cooked down to concentrate flavor without iciness, and the chocolate swirl adds indulgence in every scoop. Ideal for summer or any time you crave a homemade frozen treat, this is a small-batch recipe you can double effortlessly.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ice Cream Base
1 cup heavy whipping cream
2/3 cup sweetened condensed milk
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
Cherry Swirl
2 cups fresh cherries, pitted and chopped
1 tablespoon pure maple syrup
2 teaspoons lemon juice
Chocolate Swirl
4 ounces semi-sweet chocolate chips
3 ounces milk
Directions
In a medium mixing bowl, whip the heavy whipping cream with a hand mixer until firm peaks form, about 3–5 minutes.
Add the sweetened condensed milk, vanilla extract, and kosher salt to the whipped cream, gently folding until fully combined.
Transfer the vanilla ice cream base to a freezer-safe container and freeze for 30 minutes.
Meanwhile, prepare the cherry swirl: In a small saucepan, combine cherries, maple syrup, and lemon juice. Cook over medium-low heat for about 10 minutes, mashing the cherries as they soften until the mixture thickens slightly.
Press the cooked cherries through a fine-mesh strainer to collect the syrup. Refrigerate the syrup until ready to use.
Prepare the chocolate swirl: In a microwave-safe bowl, combine chocolate chips and milk. Heat in 10-second intervals until the milk is warm. Stir until the chocolate melts completely. Let cool at room temperature.
Remove the ice cream base from the freezer. It should resemble soft-serve. Add dollops of cherry syrup and chocolate sauce across the surface, then swirl lightly with a knife or skewer.
Cover the container and freeze for at least 6 hours or overnight until fully set.
Scoop and enjoy.
Servings and Timing
This recipe makes approximately 4 servings.
Prep time: 20 minutes
Cook time: 10 minutes
Freezing time: 6–8 hours
Variations
Swap cherries for raspberries, strawberries, or blueberries for different fruit swirls.
Add chopped chocolate chunks for added texture.
Use dark chocolate instead of semi-sweet for a deeper cocoa flavor.
Enhance the vanilla base with almond extract for a cherry-almond twist.
Create a triple-swirl version by adding a caramel ribbon along with the fruit and chocolate.
Storage/Reheating
Store the ice cream tightly covered in a freezer-safe container for up to 2 weeks. To prevent ice crystals, press plastic wrap directly onto the surface before sealing the container. Let the ice cream sit at room temperature for 5–10 minutes before scooping for the ideal texture.
FAQs
How do I prevent my no-churn ice cream from becoming icy?
Make sure the cherry mixture is cooked down well to reduce water content, and keep the container tightly sealed during freezing.
Can I double this recipe?
Yes, simply double all ingredients and use a larger container.
Do I need an ice cream maker?
No, this recipe is completely no-churn and relies on whipped cream and sweetened condensed milk for creaminess.
Can I use frozen cherries?
Yes, thaw them first and cook as instructed.
Can I skip the chocolate swirl?
Absolutely. You can make it cherry-only or add other swirls instead.
What type of milk works best for the chocolate swirl?
Regular dairy milk creates the right consistency for melting the chocolate smoothly.
How long does it take for the ice cream to fully freeze?
Typically 6–8 hours, or overnight for the firmest texture.
Can I add mix-ins like nuts or cookies?
Yes—fold them in when you add the cherry and chocolate swirls.
Why do I need to swirl the flavors at soft-serve texture?
The partially frozen base prevents the add-ins from sinking and ensures even distribution.
How should I store leftovers to maintain freshness?
Use an airtight container and press plastic wrap onto the surface to prevent freezer burn.
Conclusion
Cherry Chocolate Swirl Ice Cream is a simple, vibrant, and wonderfully creamy treat you can make without any special equipment. With its rich vanilla base, fruity cherry ribbons, and decadent chocolate swirl, it’s a dessert that feels indulgent yet effortless. Perfect for warm weather or anytime you want a homemade sweet, this recipe is one you’ll turn to again and again. Enjoy every scoop.
Cherry Chocolate Swirl Ice Cream is a no-churn frozen treat with a creamy vanilla base, vibrant cherry syrup, and a rich chocolate swirl. Easy to make without an ice cream maker, it’s the perfect indulgent summer dessert.
Ingredients
1 cup heavy whipping cream
2/3 cup sweetened condensed milk
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 cups fresh cherries, pitted and chopped
1 tablespoon pure maple syrup
2 teaspoons lemon juice
4 ounces semi-sweet chocolate chips
3 ounces milk
Instructions
Whip heavy whipping cream in a medium bowl until firm peaks form (3–5 minutes).
Gently fold in sweetened condensed milk, vanilla extract, and salt until fully combined.
Transfer vanilla ice cream base to a freezer-safe container and freeze for 30 minutes.
While freezing, cook cherries, maple syrup, and lemon juice in a small saucepan over medium-low heat for about 10 minutes, mashing as they soften until slightly thickened.
Strain the cherry mixture through a fine-mesh strainer and refrigerate the syrup.
For the chocolate swirl, microwave chocolate chips and milk in 10-second intervals until warm. Stir until smooth. Let cool.
Remove ice cream base from freezer. Dollop cherry syrup and chocolate sauce over surface. Swirl lightly with a knife or skewer.
Cover and freeze for 6–8 hours or overnight until firm.
Scoop and enjoy.
Notes
Let the cherry mixture cool completely before adding to the ice cream.
Use full-fat ingredients for the creamiest texture.
Let ice cream sit at room temperature for 5–10 minutes before scooping.
Swirl while base is soft for even distribution.
Press plastic wrap directly on top of the ice cream to prevent ice crystals.
