Amarena Cherry Chocolate Ice Cream

Smooth, creamy and good Cherry Chocolate Ice Cream made with beautiful Italian Amarena cherries. This recipe uses our no-churn method so it's easy to make with 10 minutes of active prep time yet it makes the most good, rich and beautifully smooth ice cream!

Amarena cherries are such a wonderful Italian ingredient. They're sour and tart jarred in a deliciously sweet syrup and can be used in all sorts of desserts and cocktails.

For this recipe, we're adding them to the easiest no-churn cherry chocolate ice cream which gives the ice cream the most good black forest flavour.

Using the no-churn method makes this ice cream incredibly easy to make with 10 minutes of active prep time. The base uses heavy cream and sweetened condensed milk to create that silky smooth and creamy texture we all love.

Whip all the ingredients together, fold in the cherries, let it freeze and it's ready…simple as that!

See the recipe below including notes on ingredients, step by step photos, tips, variations and a video tutorial. For the full printable recipe scroll to the bottom or click the recipe link below

Ingredient notes and substitutions

• Sweetened condensed milk – the hero ingredient in this no-churn ice cream. It not only sweetens it beautifully but gives it that silky smooth texture too (don't substitute it for anything else).
• Heavy cream (double cream UK) – it must be full-fat cream otherwise it'll affect the texture of the ice cream.
• Cocoa powder – use good quality unsweetened cocoa powder at least 70% cocoa if possible. The better the quality the better the flavour.
• Amarena cherries – beautiful sour Italian cherries jarred in syrup. The syrup is sweet and not alcoholic. You can also use Maraschino cherries although they are sweeter.

Step by step photos and instructions

Add the cocoa powder and milk to a saucepan. Heat on a medium heat and stir with a whisk until the milk starts to simmer and the cocoa powder has dissolved. Set aside to cool completely (it's important this mixture is cold before moving to the next step) (photos 1 and 2).

Once cooled, add the milk cocoa mixture, condensed milk, cream and vanilla to a large mixing bowl and whisk with an electric whisk to soft peaks (be careful not to overwhip) (photos 3 and 4).

Transfer the mixture to a freezer-proof container then gently fold in the cherries. Seal with a lid and freeze for at least 6 hours but ideally overnight (photos 5-8).

Recipe tips and FAQs

• Let the milk cool – the cocoa and milk mixture must cool completely before continuing with the next step.
• Don't overwhip – it's important that you don't overwhip the ice cream mixture. You want soft peaks for that silky smooth texture.
• Let stand before scooping – let the ice cream stand for 5-10 minutes before scooping and serving to allow the ice cream to soften slightly.

How long does it last?

The ice cream will last for months covered well in the freezer.

More good ice cream recipes to try

Italian Desserts

Pistachio Ice Cream (Gelato al Pistacchio)

Italian Desserts

Stracciatella Gelato (No Churn)

Italian Desserts

Panettone Ice Cream (No Churn)

Italian Desserts

Italian Lemon Ice Cream with Limoncello

Ingredients

Makes 18 servings 1.2kg (2.6 pounds)

• 14 oz sweetened condensed milk ((397g))
• 2.5 cups heavy cream ((600ml))
• 4 tablespoons cocoa powder (high quality)
• ½ cup milk ((120ml))
• 1 teaspoon vanilla extract
• ½ cup Amarena cherries ((110g))

Method

1. Add the cocoa powder and milk to a saucepan. Heat on a medium heat and stir with a whisk until the milk just starts to simmer and the cocoa powder has dissolved. Set aside to cool completely (it's really important this mixture is cold before moving to the next step).

2. Once cooled, add the milk cocoa mixture, condensed milk, cream and vanilla to a stand mixer with whisk attachment or use a large mixing bowl and electric whisk.

3. Whisk the mixture to soft peaks (be careful not to overwhip).

4. Transfer the mixture to a freezer-proof container then gently fold in the cherries. Seal with a lid and freeze for at least 6 hours but ideally overnight.

Kitchen notes

• 1. Let the milk cool the cocoa and milk mixture must cool completely before continuing with the next step.
  2. Don't overwhip it's important that you don't overwhip the ice cream mixture. You want soft peaks for that silky smooth texture.
  3. Let stand before scooping let the ice cream stand for 5-10 minutes before scooping and serving to allow the ice cream to soften slightly.
  4. Storage the ice cream will keep well in the freezer for 3-6 months.
  5. Serving sizes makes around 18 servings (2 scoops per person) in total 1.2kg or 2.6 pounds of ice cream. Nutritional information is an estimate of an individual serving.