Divine Cherry Chocolate Ice Cream

Divine Cherry Chocolate Ice Cream

Shannon :) 107

"Deliciously creamy homemade ice cream is combined with chocolate chunks and maraschino cherries. Though not an exact replica of an ice cream flavor that you may have seen in the store, this frozen dessert is sinfully rich!"

Ingredients 8 h 21 m {{adjustedServings}} servings 391 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 391 kcal
  • 20%
  • Fat:
  • 26.7 g
  • 41%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 168 mg
  • 56%
  • Sodium:
  • 41 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

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  1. Stir together cream, milk, sugar, and the juice from the jar of cherries in a large saucepan over medium heat. Bring to a simmer, then remove from heat. Place the egg yolks into a large bowl, then whisk in hot cream, about 2 tablespoons at a time, until you have added 2 cups.
  2. Whisk the hot yolks into the saucepan of hot cream, then cook on low, stirring constantly, until the mixture reaches 170 degrees F (75 degrees C). It will have thickened enough to coat the back of a metal spoon. Pour the mixture into a container, cover, and refrigerate until cold, about 6 hours.
  3. Chop the reserved maraschino cherries, then stir into the cold custard along with almond extract, and chopped chocolate. Pour into ice cream maker, and freeze according to manufacturer's directions.
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Reviews 11

  1. 14 Ratings


I chose this ice cream so that I'd stay the heck out of it, maraschino cherry and dark chocolate not EVEN close to trippin' my trigger. Great choice because I knew it would still be right up Hubs' alley. I scaled this to 8 servings to accomodate my 1-1/2 quart ice cream maker. For added richness, I used my preferred ratio of 2 c. cream to 1 c. of half and half. After I chopped the (high quality) chocolate it reaffirmed for me I had made an excellent choice to keep my spoon out of the bowl - TOO much chocolate, I thought! After mixing in the maraschino cherry juice (which kind of weirded me out) it wasn't quite pink enough for me so I added a couple of drops of red food coloring, just to make it a pretty, soft pink. I thought the amount of almond extract would be too much too, but I thought, "Oh, go for it. Who cares. You're not eating this anyway, and you'll stay true to the recipe for rating purposes." I plodded on. I knew the base would be good - rich, frozen egg custard, just what I grew up with in Wisconsin and adore. I mixed the chocolate and cherries into the ice cream AFTER it was churned, as my ice cream maker warns against any add-ins larger than a chocolate chip. I let the ice cream ripen in the freezer for several hours before I served Hubs his dessert tonight and, strictly because I had to rate it, tried a little spoonful. And then another. And another. Just like a creamy, chocolate covered cherry cordial I thought! This stuff is awesome good.

fiji chefmom

This is an incredibly easy recipe to whip up, and the "wows" and "oohs" from family and friends that tried it makes it the most decadent ice cream I have made. I live in Fiji and maraschino cherries are not available. I soaked dried cherries in rum to hydrate, then followed the recipe. I used dark, bittersweet chocolate and chopped it semi fine and added it when the mix cooled. To die for taste and the presentation is beautiful. Thanks for a gourmet treat that can be prepared the day before, for an outstanding dessert treat!

KC Connor

This makes too much for the typical 1 quart ice cream maker. Be sure to cut down the recipe so you don't have a mess on your hands.