Dark Chocolate Cherry Ice Cream
- Maria Calvo
- 3 days ago
- 6 min read
Deep Chocolate with Bright Cherry Chunks
Youtube Video: Click Here
This is a deep, chocolate-forward ice cream with just the right contrast from sweet, slightly tart cherries.
Instead of a swirl, this version uses lightly cooked cherry pieces, so you get bursts of flavor throughout each bite. The chocolate base is smooth and balanced, made with Dutch cocoa and dark chocolate for richness, with just a touch of black cocoa to deepen the color.
Cooking the cherries first is what makes this work. It concentrates their flavor and removes excess moisture, so they stay soft and flavorful without turning icy in the freezer.
The result is creamy, scoopable, and layered in a way that feels simple, but very intentional.
Ingredients
1 cup heavy cream
2 cups half & half
½ cup allulose (or ¼ cup allulose + ¼ cup blend)
2 Tbsp nonfat milk powder
2 Tbsp Dutch-process cocoa powder
2 tsp black cocoa (for color)
2–3 oz dark chocolate (85% preferred), chopped
1 tsp vanilla extract
Pinch of sea salt
*1 Tbsp vodka
Cherry Mix-In
1½ cups cherries (fresh or frozen, pitted)
1–2 Tbsp allulose (to taste)
½ tsp lemon juice
*1 Tbsp vodka (for soaking)
*See FAQ below for alternatives to vodka
These recipes are designed with better ingredients in mind. Whenever possible, choose organic, non-GMO options for the best flavor and overall quality.
Equipment We Use
❇️ Spring Chef Ice Cream Scoop
Ingredients We Use
❇️ Whole Earth Allulose Baking Blend
❇️ Lilly's Intensely Extra Dark Chocolate
❇️ Anthony's Non-Fat Milk Powder
❇️ Ghirardelli Unsweetened Cocoa Powder Dutch Process
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Instructions
Cook the cherries: Add cherries, allulose, and lemon juice to a small saucepan over medium heat. Cook for 8–12 minutes, stirring occasionally, until softened and slightly reduced with minimal liquid remaining.
Chop and soak: Let the cherries cool, then roughly chop into small pieces. Toss with vodka and refrigerate until fully chilled.
Bloom the cocoa: In a saucepan, combine the half & half, Dutch cocoa, and black cocoa. Heat gently while whisking until fully dissolved and slightly thickened. Do not boil.
Melt the chocolate: While the cocoa mixture heats, gently melt the chopped dark chocolate until smooth.
Incorporate the chocolate: Remove the cocoa mixture from heat and whisk in the melted chocolate until smooth and glossy.
Build the base: Whisk in allulose, salt, and nonfat milk powder until fully dissolved. Stir in heavy cream and vanilla extract until smooth.
Chill the base: Refrigerate for at least 2–4 hours, or until fully cold.
Churn: Pour into your ice cream maker and churn according to manufacturer instructions. In the last 2–3 minutes, add the cherries and remaining vodka (if using), allowing them to distribute evenly.
Freeze to set: Transfer to a container and freeze for 2–4 hours until scoopable.
Tips for Best Results
Cook the cherries first: This removes excess moisture and keeps them soft and flavorful instead of icy.
Use black cocoa sparingly: A small amount deepens the color, but too much can mute the chocolate flavor.
Don’t skip the melted chocolate: It adds richness and helps create a smoother, more complete base.
Taste before churning: The base should taste slightly darker and less sweet than you want—the sweetness will come forward after freezing.
Keep cherry pieces small: Smaller pieces distribute better and give you a more balanced bite.
Final Thought
This is a great example of how a few small adjustments, like cooking the fruit or balancing cocoa and chocolate, can make a big difference in the final texture. It’s simple, but it’s built to work.
FAQs
Ingredients & Sweeteners
What is allulose?
Allulose is a naturally occurring sugar found in small amounts in foods like figs and raisins. It tastes very similar to sugar but isn’t metabolized the same way, which means it has minimal impact on blood sugar. It also helps keep ice cream soft and scoopable straight from the freezer.
Why do you use allulose instead of sugar?
Allulose doesn’t just sweeten; it also lowers the freezing point, which helps create a smoother, creamier texture. Traditional sugar does this too, but allulose allows us to get that same scoopable consistency while keeping the overall sugar lower.
Can I use a different sweetener?
Yes, but results will vary. Sweeteners like erythritol or monk fruit blends can work, but they tend to freeze harder and may create a slightly icy or firm texture. If you use traditional sugar, the texture will be great, just with a higher sugar content.
What does nonfat milk powder (NFMP) do?
NFMP adds milk solids without extra fat, which improves texture and reduces iciness. It’s one of the simplest ways to get a more professional, creamy result at home.
Can I reduce the fat or calories?
You can, but it will change the texture. Fat plays a key role in creaminess, so reducing it may result in a firmer or less smooth ice cream. Small adjustments are fine, just expect a slightly different result.
Can I make this dairy-free?
These recipes are designed around dairy for structure and texture. You can experiment with coconut milk or other alternatives, but the results will be different and may require additional adjustments.
Texture & Troubleshooting
Why does my ice cream get icy?
This usually comes down to too much water or not enough fat/sweetener balance. Cooking down fruits, using enough sweetener, and including ingredients like cream or NFMP all help reduce iciness.
Why is my ice cream too soft?
Both allulose and alcohol lower the freezing point, which can lead to a softer texture. If the ice cream remains too soft after fully freezing, the freezing point has been lowered too much—reduce the alcohol slightly or adjust the allulose in future batches.
Why does my ice cream melt quickly?
Homemade ice cream doesn’t contain stabilizers like store-bought versions, so it softens faster at room temperature. This is completely normal. Serve it straight from the freezer for best results.
Why use vodka (or alcohol)?
A small amount of alcohol lowers the freezing point, which helps keep the ice cream softer and easier to scoop. At this level, it’s used for texture, not flavor.
What happens if I don’t use alcohol?
The ice cream will still work, but it may freeze a bit firmer. You can let it sit at room temperature for a few minutes before scooping.
If you prefer not to use alcohol, there are a few alternatives:
MCT oil – A small amount can help soften the texture and improve scoopability.
Xanthan gum – A very small pinch (about 1/16–⅛ tsp) can help improve texture and reduce iciness.
Vegetable glycerin – This may help with softness, but I haven’t tested it in these recipes. If you choose to use it, look for a high-quality, non-GMO or organic option and use sparingly.
The goal is simply to help control how firm the ice cream freezes while keeping the texture smooth and scoopable.
Why do you cook some fruits before adding them?
Cooking fruit reduces excess water and concentrates the flavor. This helps prevent an icy texture and gives you a richer, more balanced final result.
Method & Storage
Do I need an ice cream machine?
An ice cream machine gives the best texture, but you can make a no-churn version by freezing the mixture in a shallow container and stirring every 30–60 minutes until set. The texture will be slightly different, but still enjoyable.
How long does homemade ice cream last in the freezer?
For the best texture, enjoy within 1–2 weeks. It’s still safe after that, but may become firmer over time.
Can I use this recipe in a Ninja Creami?
These recipes are developed for traditional churned ice cream. If using a Ninja Creami, you’ll typically divide the base into smaller containers and freeze it solid before processing. Results may vary slightly due to the different method.
Our Approach
Our philosophy on flexibility
These recipes are designed to balance flavor, texture, and better ingredients, without overcomplicating the process. We prioritize clean, high-quality ingredients whenever possible, and often use allulose to help create a smooth, scoopable texture without the typical sugar spike or crash.
You can adjust sweetness, swap ingredients, and use what you have on hand.
The goal isn’t perfection, it’s creating something you enjoy, in a way that fits your lifestyle.
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