Chocolate-Covered Cherry Ice Cream (No-Churn)

The creamiest chocolate ice cream swirled with dark chocolate and brimming with milk chocolate-covered cherry cordials!

Well, February 14th is tomorrow, and you know what that means…

Just TWO days until Valentine’s candy clearance sale! Woohoo!!! Two of my most favorite things all wrapped up into one day–chocolate and clearance. So for those of you who happen to be Valentineless this year (or in my case, decade), keep those chinny chins up because cheap chocolate is definitely where it’s at.

Speaking of chocolate….

Those overpriced roses got NOTHIN’ on this Chocolate-Covered Cherry Ice Cream.

Since we’re on the topic of roses, am I the only girly girl who thinks flowers are totally overrated? Why do people spend thousands and thousands of dollars on them for weddings?? More importantly, why do flowers cost SO MUCH MONEY??? They die, people.

THEY DIE.

I mean, the bride might as well be chuckin’ a stack of bills behind her head for the bouquet toss. Think of how much better (and more tolerable) weddings would be if people replaced their flower budget with a chocolate budget. Heck, I’d replace my entire food budget with chocolate if I could! Just think of it, a buffet of chocolate-covered fruits, all kinds of truffles, lava cakes, red velvet cupcakes, chocolate drinks, chocolate fountains, white chocolate sculptures, a huge block of chocolate just for shaving chocolate ONTO your chocolate…….Yaaaaasssss.

And of course, this ice cream would HAVE be on the menu as well.

It’s much richer and creamier than those ho-hum cartons of chocolate ice cream at the grocery store. Dreyers and Breyers are no match for this Chocolate-Covered Cherry Ice Cream.

There’s definitely a rule somewhere when it comes to making chocolate ice cream–it MUST contain at least two kinds of chocolate. No exceptions.

This one has three…

A base of rich cocoa-infused custard…

A smooth and velvety swirl of dark chocolate…

And absolutely no shortage of milk chocolate cherry cordials.

I’ll tell ya one thing. Chocolate and strawberries might be more synonymous with Valentine’s Day, but chocolate and cherries have definitely stolen my heart. The sweet syrup from the maraschino cherry cordials perfectly compliments the semi-sweetness of the chocolate ice cream.

And I guess you could say that the fudgy chocolate swirls of chocolate are just the cherry on top!

Oh, and no need to dig out the ol’ ice cream maker for this recipe because it’s no-churn, baby! All you need is a handy dandy stand mixer or an electric beater (or some strong arms and a whisk) to create this chocolicious hunk of a date for your Valentine’s Day!

Chocolate-Covered Cherry Ice Cream

The creamiest chocolate ice cream swirled with dark chocolate and brimming with milk chocolate-covered cherry cordials!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Chilling Time 6 hours hrs

Total Time 6 hours hrs 45 minutes mins

Course Dessert

Cuisine American

Servings 6 Servings

Ingredients

  

• ½ cup milk
• 4 ounces semi sweet chocolate chopped
• 1 (14 oz) can sweetened condensed milk
• ¼ cup unsweetened cocoa powder
• 1 teaspoon vanilla
• Pinch of salt
• 2 cups heavy cream
• 10 cherry cordials frozen*

Instructions

 

• In a microwave-safe bowl, bring the milk to a simmer in the microwave, about 1 minute. Add chopped chocolate, cover with plastic wrap, and allow to sit for 5 minutes. Stir until smooth; set aside.
• In a medium mixing bowl, stir the sweetened condensed milk, cocoa powder, vanilla, and salt together until combined.
• In the chilled bowl of a stand mixer fitted with a whisk attachment, whip the cream until stiff peaks form. Stir 1 cup of the whipped cream into the condensed milk mixture until combined and slightly lightened. Pour this mixture in with the rest of the whipped cream and fold together until no more white streaks remain. Place in freezer.
• Coarsely chop the frozen chocolate-covered cherries.*
• To assemble, pour 1/3 of the ice cream custard into an 8-inch square pan. Drizzle 1/3 of the chocolate sauce on top, swirl with a knife, then top with 1/3 of the chocolate-covered cherries. Repeat this process two more times until you've used up all of the ingredients. Cover with plastic wrap and freeze for at least 6 hours, or overnight.

Notes

*I used Queen Anne cordial cherries.

*I placed my box of chocolate-covered cherries in the freezer the night before making the recipe to solidify the liquid inside and to make cutting a little less sticky.