Cherry Ice Cream with Dark Chocolate

After making jam last week, I had a few cherries left, but mostly, I had juice.  A lot of juice. My cherries had come from the Okanagan, and had been frozen until I was ready for them, so when they unthawed, the left me with lots and lots of cherry juice. I was not about to let this ruddy gold go to waste, oh, no, not I.

I decided I’d boil it down and make it into a kind of syrup, which I would then add to a custard to turn into an ice cream. Now, I normally make an egg-based ice cream, but much research on the internets, I found a ton of recipes for cherry ice cream which did not call for eggs. So I thought I’d give it a shot. It worked like a dream!

cherry chocolate ice cream

I decided to kick it up a notch by adding dark chocolate, a hit of vanilla, and a tablespoon of the jam. Okay–confession time–not all of my culinary experiments work. In fact, the amount of recipes that aren’t deemed “blog worthy” at the end of the day is probably equal to the amount that are. But this one? Hole in one.

Chocolate Cherry Ice Cream with Dark Chocolate


  • 1 1/2 cups  cherries and cherry juice
  • 1/2 cup sugar
  • 1 tbsp balsamic vinegar
  • 3/4 cup milk
  • 1 3/4 cup whipping cream
  • 1 tsp vanilla
  • pinch of salt
  • 1 tsp lemon juice
  • 1 small dark chocolate bar, kept frozen until ready for use
  • 1 tablespoon cherry jam


  • Place the cherries, cherry juice, balsamic vinegar and sugar in a small saucepan, and cook, over medium heat, until it is reduced by half, and has a syrupy consistency. Allow to cool.
  • In a medium, heavy-bottomed saucepan, place the milk, cream and cooled cherry syrup, along with a pinch of salt. Heat until it is just at the boiling point. It should be steaming, but not boiling.
  • Remove from heat, and add the vanilla. Puree with an immersion blender if you feel that the cherry pieces are too chunky. Put in a bowl in the fridge, covered by saran wrap (make sure you stick the saran wrap onto the surface of the ice cream to keep it from forming a skin) for at least 3 hours, or ideally, overnight.
  • Remove from fridge, and add the lemon juice. Freeze according to your ice cream maker’s directions. I use the Cuisinart one, and it usually takes about 20-30 minutes to achieve a “soft serve” consistency. Once your ice cream is at this point, add the chocolate (which you’ve chopped with a knife) and the jam. Allow to process for a few more minutes until it’s incorporated into the ice cream. Scrape out of the ice cream maker and return to the freezer until it’s ice cream!

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