Description
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.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
