Cherry Dark Chocolate Chunk Ice Cream


Joy and I have been on an ice cream dessert kick this week. July and ice cream just seem to go together – even if you live in Seattle and it’s 65 degrees.

What I’ve been wondering lately is how come I have never owned an ice-cream maker? Maybe I just figured there wasn’t enough room for one more kitchen gadget in my cupboards. Or maybe I’ve just been afraid of how much ice cream I would eat if I could make it myself. Well, after seeing so many delicious homemade ice cream recipes on other food blogs this summer, I think I am going to put an ice cream maker on my Christmas list. (And a new rice cooker… just in case you are reading this, Santa.)

In the meantime, this month’s Sunset magazine offered the perfect compromise – add fresh ingredients to store-bought vanilla ice-cream for a delicious, almost homemade treat. The Sunset recipe used blackberries, but I had a big bag of sweet, dark cherries in my refrigerator, so for me, it was a no-brainer… Cherry Dark Chocolate Chunk Ice Cream! 

I used Alden’s Organic Vanilla Bean cream and a Green & Black’s organic dark chocolate bar, along with three cups of pitted dark cherries and 1/4 cup of organic sugar for this recipe. If you decide to give this a try, use the ice cream, fruit, and chocolate of your choice.

What is your favorite flavor of ice cream?


Cherry Dark Chocolate Chunk Ice Cream
Recipe Type: Dessert
Author: A Passionate Plate
Inspired by a blackberry chocolate chunk ice cream recipe in the August, 2012 issue of Sunset magazine. This is a fun way to use fresh, seasonal fruit in “almost-homemade” ice cream – no ice cream maker required!
  • 1 lb. fresh dark cherries, pitted and halved
  • 1/4 cup granulated sugar
  • 1 1/2 quarts vanilla ice cream, softened
  • 3.5 oz. coarsely chopped dark chocolate (70% cacao)
  1. Place cherries and sugar in a sauce pan and cook over medium heat, stirring occasionally, until the sugar has dissolved and the cherries have released some of their juice – about 4 minutes. Set pan aside and cool completely.
  2. When cherry mixture is completely cool, place the ice cream in the bowl of a stand mixer fitted with a paddle attachment, and mix just until the ice cream smooth, about 30 seconds.
  3. Scoop the ice cream into a freezer-safe, straight-sided container, alternating with the cherries and chocolate.
  4. Use a rubber spatula to fold the icre cream to form a swirling effect, from the bottom and sides of the pan.
  5. Press plastic wrap over the top to cover and freeze until firm – a few hours or overnight.



  1. Sarah says:

    YUM! My favorite ice cream flavors– your version looks especially good.

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