No-churn cherry ice cream with chocolate chunks — a refreshing summer treat, no ice cream maker required.
Growing up, Neapolitan felt like the most luxurious ice cream: three classic flavours in one carton, perfect for indecisive kids and nostalgic adults alike. We still adore that trifecta—strawberry, vanilla and chocolate—but right now the season is all about cherries. This no-churn cherry ice cream studded with chocolate chunks is simple, bright and worth an immediate spot on your summer menu.
No-churn ice cream is a revelation if you haven’t tried it. The technique is straightforward: whip chilled cream, fold it into sweetened condensed milk and your chosen mix-ins, then freeze. The result is creamy, scoopable ice cream without an ice-cream machine. Once you master the base, you can experiment with countless flavour combinations, though we’re keeping the Neapolitan idea for another day.
Helpful hints
Can I use any container to freeze this no-churn cherry ice cream?
Yes, but choose the right size and material. Avoid overly large pans that make the mixture too thin — a standard loaf pan (about 5 x 11 inches) is ideal. Metal pans freeze faster than glass, which shortens freezing time and helps preserve texture.
Can the ice cream be served straight from the freezer?
Wait a few minutes before scooping so it softens slightly — that makes it much easier to serve. This no-churn version softens faster than custard-based ice cream, so don’t leave it out too long. Fortunately, it’s usually eaten quickly!
What kind of chocolate works best?
Any kind will do. In our version we used a dark chocolate bar with hazelnut pieces, which added great texture and flavor. Milk, dark, plain, nut-studded — all are delicious. Choose your favourite or what’s on hand.
Pin this recipe if you like it!
Looking for more refreshing treats? Try these ideas
No churn strawberry ice cream with chocolate chunks — another easy seasonal favourite.
Cantaloupe with ouzo — a light and aromatic summer dessert.
Oatmeal and chocolate chunk ice cream sandwiches — chewy cookies with creamy ice cream are always a hit.
We love hearing from you! If you’ve made our recipes or have a question, please leave a comment below.
No-churn cherry ice cream with chocolate chunks
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Equipment
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Cherry pitter (optional but helpful)
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Stand mixer or hand mixer
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Loaf pan (5 x 11 inch)
Ingredients
- 2 cups (340 grams) cherries, pitted and halved
- 14 oz can sweetened condensed milk chilled
- 2 cups (500 mL) whipping cream chilled
- 1 teaspoon honey or sugar
- 100 grams dark chocolate, chopped we used a dark hazelnut chocolate bar
Instructions
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Wash cherries, remove stems and pit. Halve the cherries and transfer to a large bowl. If you don’t have a pitter, halve and remove pits carefully with a spoon or small knife.
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Stir the chilled sweetened condensed milk into the cherries and set aside.
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Pour the chilled whipping cream into the bowl of a stand mixer (or use a hand mixer) and whisk to stiff peaks, about 5 minutes. Add the honey or sugar halfway through. Take care not to overwhip.
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Fold the whipped cream gently into the cherry and condensed milk mixture using a rubber spatula until combined.
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Fold in the chopped chocolate chunks.
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Transfer the mixture to a loaf pan (5 x 11 inch recommended).
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Cover the surface with plastic wrap so it touches the ice cream mixture to prevent ice crystals. For extra protection, place the wrapped pan inside a large freezer bag, then freeze.
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Freeze overnight (about 12 hours) until firm.
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Scoop and enjoy.