Cherry Chocolate Chip Ice Cream
Prep time
Total time
Serves approx 10 portions. Ideally, use an ice cream maker. The small amount of alcohol in this ice cream ensures it remains a soft scoop, so you can serve straight from the freezer. Serve with any or all of the toppings listed below to give it more of a Black Forest cherry cake look and taste.
Serves: 8-10
  • 300g fresh red cherriesprint button transparent
  • 180g caster sugar
  • 350ml fresh, whole milk
  • 500g fresh single / whipping cream
  • 3 tbsp Kirsch or Cherry Brandy
  • 2 heaped tbsps chocolate chips / cocoa nibs
  1. De-stone the cherries, reserving some for decoration later. Place in a food processor or blender with the sugar and the Kirsch or Cherry Brandy and whiz until very finely chopped and the sugar is dissolved.
  2. Using a hand-held beater, mix the cream and milk briefly (10 seconds or so) but do not overbeat and thicken the cream.
  3. Add the cherry-sugar-kirsch mixture to the cream and milk and again, blend quickly until all combined well and the sugar is no longer gritty in the bottom.
  4. Place the ice cream mixture in the fridge for around 3 hours. Ideally chill all day or overnight, but if you’re short on time, place the mix in the freezer to chill quicker for around half an hour, ensuring it doesn’t freeze at all. Ice cream churners work far better if the liquids are well chilled to start with.
  5. When chilled, churn for around 30 minutes in an ice cream maker following your particular machine’s instructions. I find it best to set the machine going and then pour the mixture carefully in as the paddle is moving.
  6. As the ice cream is nearly thickened, around 10 minutes before the end of churning, sprinkle in around 2 tbsps of chocolate chips / cocoa nibs (as desired) a few at a time as the paddle is still moving. Put them in earlier and you’ll find they sink to the bottom of the mix and won’t be evenly spread around.
  7. When thickened enough, scrape the mixture into a plastic container and freeze for 3 hours to firm more.
  8. Use within a month.
Recipe by The Red Bistro at