Chocolate Cherry Ice Cream

Course: Dessert
Servings: 8 Servings
Calories: 20 kcal
Author: Angela Coleby


  • 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


  1. 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.
  2. As the cream is heating, whisk the eggs and erythritol together.
  3. Remove the cream from the heat and gently pour into the egg mixture. Whisk until combined.
  4. Add the cocoa powder to the cream and stir thoroughly.
  5. 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.
  6. Remove from the heat.
  7. Add the vodka and stir (optional).
  8. Allow to cool or place in the fridge for faster cooling.
  9. 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.
  10. Stir in the cherries and spoon the ice cream in an air tight container. Place in the freezer.

Recipe Notes

Makes 8 servings

Nutritional Info per serving – 206 Calories, 20g Fat, 4g Protein, 8g Total Carbs, 2g Fibre, 6g Net Carb

Nutrition Facts
Chocolate Cherry Ice Cream
Amount Per Serving
Calories 20
* Percent Daily Values are based on a 2000 calorie diet.