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Ice cream is one of those desserts that seems like it would be difficult to make, but it’s actually super easy! The first time might feel like a doozy because of all the instructions, but once you understand the process, you can whip it together so quickly. And let me tell you – it’s always so worth it! This Chocolate Cherry Almond Ice Cream is truly the dreamiest combination and I know everyone will adore it. It’s healthier than most others too because we’re using coconut sugar as the sweetener instead of refined sugars.

Nutritional benefits of this recipe

Coconut sugar is the dehydrated sap from coconut trees, so it is unrefined and natural. It’s also lower glycemic compared to refined sugars and it has antioxidants, vitamins, and minerals. It has a golden, brown sugar, caramelized flavor, so it’s a delicious alternative to refined white sugar.
I always recommend buying grass-fed milk and cream. This ensures you are getting a healthier product (from healthier cows) and you are supporting a more regenerative farm.

Ingredients for Chocolate Cherry Almond Ice Cream

Grass-fed Milk

Grass-fed Cream

Egg yolks – This makes the ice cream extra thick and creamy. You can omit them if you want, but I just love the texture it adds to the ice cream! I have other ice cream recipes that don’t have egg yolks too though, like this Chocolate Ice Cream.

Cacao powder

Cherries

Coconut sugar

Maple syrup – just a little bit to cook with the cherries. You can use coconut sugar instead if you want.

Almond extract

Vanilla extract

Salt

How to make Chocolate Cherry Almond Ice Cream

Prep: Make sure your ice cream bowl has been frozen for at least 24 hours (this is for the Cuisinart ICE-70 Series). You can also pre-freeze the container you plan to put the ice cream in if you want. I use this ice cream container and it’s the best! It helps keep a perfect ice cream texture, rather than freezing too hard.
Cherries: In a small saucepan, heat the cherries and maple syrup to medium heat. Muddle the cherries, and let the mixture simmer for 15-20 minutes. Remove from heat.
Milk mixture: In a medium saucepan over medium heat, whisk together the milk, cream, cacao powder, almond extract, vanilla extract, salt, and 1/3 cup of the coconut sugar. Bring to a simmer. This will take 10 or so minutes, so continue to the next step. Be sure to keep an eye on it though because you don’t want it to simmer for long. Once the mixture has come to a simmer, turn the heat down to low.
Egg yolk / sugar: In a large bowl with an electric mixer using the whisk attachment, combine the egg yolks and remaining 1/3 cup of coconut sugar. Whisk until it is fluffy and lightens in color. You can also do this by hand but it will take longer.
Slowly combine the milk mixture with the yolk mixture: Pour 1/3 of the hot milk mixture into the egg/sugar mixture and whisk together. (you add just a little at a time because you don’t want it to overcook the egg yolks). Add another 1/3 and whisk in, then pour it all back into the saucepan. Using a wooden spoon, stir the mixture constantly over low heat for two minutes until it thickens slightly and coats the back of the spoon. DO NOT boil the mixture or the egg yolks will overcook and curdle.
Strain: Strain the milk mixture through a fine mesh sieve to catch any egg that may have curdled. There shouldn’t be any if the mixture didn’t get too hot.
Combine everything and cool: Mix the cherries into the milk mixture then let it cool at room temperature for an hour. Then cover and place in the refrigerator for at least 5 hours or overnight.
Remove from the refrigerator and give it a good mix before adding to the ice cream maker.
Churn: Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. I like to mix mine for 30-35 minutes. During the last few minutes, add in the cookie pieces and let it mix in.
The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an ice cream container and place in the freezer for a couple hours. See notes if you don’t have an ice cream container.
Please let me know if you try this recipe by leaving a rating and a comment!

Modifications

Omit the almond extract if you don’t want the almond flavor. It’ll be just a classic chocolate cherry flavor.
Add chocolate shavings to the ice cream for extra chocolate flavor and texture. Or drizzle melted chocolate into the mixture as you’re transferring it to the storage container. This way you’ll have chocolate throughout it all!
For a simpler, easier to make ice cream, then you can omit the egg yolks. Without egg yolks, all you have to do is mix together everything in a large bowl, refrigerate for a few hours, then churn. No need for cooking on the stove!
Use coconut sugar in place of the maple syrup for cooking the cherries if desired.

Other recipes you’ll love

Chocolate Ice Cream

Peach Ice Cream with Maple Caramel Sauce

Vanilla Bean Ice Cream

I hope you love this Chocolate Cherry Almond Ice Cream! Please be sure to leave a comment and rating if you give it a try. I would LOVE to know what you think, and your engagement allows me to continue creating recipes for you!

Chocolate Cherry Almond Ice Cream

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Author: Christine Manes
Prep Time: 20 minutes
Chill time: 6 hours
Cook Time: 15 minutes
Total Time: 6 hours 35 minutes

Instructions

Prep: Make sure your ice cream bowl has been frozen for at least 24 hours (this is for the Cuisinart ICE-70 Series). You can also pre-freeze the container you plan to put the ice cream in if you want. I use this ice cream container and it’s the best! It helps keep a perfect ice cream texture, rather than freezing too hard.
Cherries: In a small saucepan, heat the cherries and maple syrup to medium heat. Muddle the cherries, and let the mixture simmer for 15-20 minutes. Remove from heat.
Milk mixture: In a medium saucepan over medium heat, whisk together the milk, cream, cacao powder, almond extract, vanilla extract, salt, and 1/3 cup of the coconut sugar. Bring to a simmer. This will take 10 or so minutes, so continue to the next step. Be sure to keep an eye on it though because you don’t want it to simmer for long. Once the mixture has come to a simmer, turn the heat down to low.
Egg yolk / sugar: In a large bowl with an electric mixer using the whisk attachment, combine the egg yolks and remaining 1/3 cup of coconut sugar. Whisk until it is fluffy and lightens in color. You can also do this by hand but it will take longer.
Slowly combine the milk mixture with the yolk mixture: Pour 1/3 of the hot milk mixture into the egg/sugar mixture and whisk together. (you add just a little at a time because you don’t want it to overcook the egg yolks). Add another 1/3 and whisk in, then pour it all back into the saucepan. Using a wooden spoon, stir the mixture constantly over low heat for two minutes until it thickens slightly and coats the back of the spoon. DO NOT boil the mixture or the egg yolks will overcook and curdle.
Strain: Strain the milk mixture through a fine mesh sieve to catch any egg that may have curdled. There shouldn’t be any if the mixture didn’t get too hot.
Combine everything and cool: Mix the cherries into the milk mixture then let it cool at room temperature for an hour. Then cover and place in the refrigerator for at least 5 hours or overnight.
Remove from the refrigerator and give it a good mix before adding to the ice cream maker.
Churn: Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. I like to mix mine for 30-35 minutes. During the last few minutes, add in the cookie pieces and let it mix in.
The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an ice cream container and place in the freezer for a couple hours at least. See notes if you don’t have an ice cream container.
Please let me know if you try this recipe by leaving a rating and a comment!