With the temperatures warming up significantly, I am on an ice cream-making spree! I love the low sugar content of homemade ice cream, and it’s so easy to make! This cherry chocolate chunk ice cream is made without refined sugars. Instead, coconut sugar and maple syrup give it a rich flavor. With chunks of cherry and chocolate, you’ll love this fruity, healthy ice cream!
Cherry Chocolate Chunk Ice Cream
- 1 Ice Cream Maker
- 2 cups frozen cherries
- 1 ½ cups heavy cream
- 1 cup whole milk
- 4 Tbsp coconut sugar
- 2 Tbsp maple syrup
- 1 Tbsp vanilla
- ¼-⅓ cup chocolate chips
- Heat the cherries in a small saucepan over low heat, stirring frequently. Once the cherries start to soften, gently smash them with the back of a spoon to squeeze more juice out.
- Strain the cherries and save the cherries and cherry juice in separate bowls. Let cool in the refrigerator.
- Meanwhile, whisk the rest of the ingredients, as well as the cooled cherry juice, in a medium-sized bowl.
- Pour the mixture into an ice cream maker and churn for about 20 minutes or until the ice cream is thick and has stopped turning.
- When the ice cream is almost done churning, melt the chocolate chips. Set aside.
- Scoop the ice cream into a freezer friendly container. Stir in the cherries.
- Drizzle the chocolate little by little over the ice cream, alternating drizzling and stirring so the chocolate gets mixed into the ice cream.
- The ice cream will be very soft, so place the ice cream in the freezer to finish solidifying. I left mine overnight to completely solidify. If you want to make and eat this in the same day, I recommend making the ice cream in the morning so it has time to finish freezing throughout the day.