This low carb chocolate cherry ice cream recipe is a creamy bowl of flavour, You can use fresh pitted cherries or frozen to make this great bowl of sugar free ice cream.
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.
Chocolate Cherry Ice Cream
- 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
- 250 g Cherries pitted fresh or defrosted
- 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.