- 314Shares
A chocolate cherry ice cream recipe that is smooth and velvety with delicious bites of cherry. Low carb and gluten free this makes for a great bowl of ice cream on a summer’s day.
Cherries and chocolate are a flavour combination that I like. Almost as much as raspberries and chocolate. Let’s face it, what doesn’t go well with chocolate? I’ve recently seen a recipe for chocolate dipped bacon. There’s no end to the chocolate recipes and what can be paired with it.
Chocolate Cherry Ice Cream
I used defrosted frozen dark cherries for this chocolate cherry ice cream recipe as fresh cherries are not quite in season and you don’t see a lot of them here. As with most products, they are imported and won’t be as delicious as the fresh, juicy, ripe cherries a lot of you can purchase from your local stores and farmers markets. Not that I am jealous at all…no sireee.. Okay, a little bit.
The recipe for this chocolate ice cream is one of my favourites the texture is smooth, yet rich without being too sickly. Although I made this chocolate cherry ice cream recipe in my ice cream maker you could make a no churn version of this. It will take a long longer but the key to any no churn recipe is to stir the forming ice crystals regularly. Set a timer every 30 to 40 minutes to stir.
Feel free to add little chunks of chocolate to this chocolate cherry ice cream recipe but keep the chunks small. When I’ve tried adding chocolate bits to my ice cream they end up being a bit too hard for me. If you do, add them with the cherries if you are using an ice cream maker, after the ice cream is thick and smooth. You don’t want to break the machine! If you are going down the no churn route they can be added during the freezing process.
I now need to think about making a reverse recipe of this with a cherry ice cream and chocolate bits in it. Perhaps if I get lucky with some fresh cherries being flown into the island soon!
Ingredients
- 2 cups (240g) Cream heavy/whipping
- 1 cup (226g) Coconut milk
- 3 Egg yolks
- 1/2 cup Erythritol or sugar substitute
- 1/2 cup (50g) cocoa powder
- 250g Cherries pitted (fresh or defrosted)
Instructions
- Pour the cream and coconut milk in a saucepan on a medium heat. Do not let it boil but heat it for about 3-5 minutes.
- As the cream is heating, whisk the eggs and erythritol together.
- Remove the cream from the heat and gently pour into the egg mixture. Whisk until combined.
- Add the cocoa powder to the cream and stir thoroughly.
- Pour this mixture back into the saucepan on a medium heat and whisk for 5 to 10 minutes until the mixture starts to thicken slightly.
- Remove from the heat.
- Add the vodka and stir (optional).
- Allow to cool or place in the fridge for faster cooling.
- Pour into the canister of an ice-cream maker and churn according to manufacturer’s directions. If you don’t have an ice cream maker, place in the freezer. Remove every 30 minutes to stir to distribute the ice crystals until frozen consistency is obtained. Can take about 4-5 hours.
- Stir in the cherries and spoon the ice cream in an air tight container. Place in the freezer.
Notes
- 314Shares
Hello,
Can I use almond milk instead of coconut milk?
Although I have not tried it, I can't see why not as there are vegan ice creams recipes with almond milk.
Could I use more coconut milk, if I can't eat dairy cream?
Yes you could. It might be a bit more icy in texture though. Perhaps add an avocado for Aztec smooth texture.
Instead of cocoa powder, do you think you could add vanilla bean paste to make vanilla ice cream?
Ooh, why not!
I haven't yet brought out my icecream maker, but I was thinking I need to make some. It was 30 degrees C here yesterday! Cherries and chocolate go so well together! How much vodka? I don't see it in the recipe.
I add about 2-3 tablespoons of vodka. 30 is pretty close to us! Definitely time for ice cream weather!