If you've been here for a while, you might notice something a little different today.
This is the VERY first chocolate ice cream to make its way onto The Slotted Spoons.
For someone who has spent the past year churning everything from honey and vanilla to herbs, citrus and fresh berries, it felt like it was finally time to create a chocolate ice cream worthy of a spot on the blog.
Not just any chocolate ice cream, though.
This one begins with a rich dark chocolate custard, made with real chocolate and Dutch-process cocoa for a deep, velvety flavour. It's layered with generous ribbons of homemade cherry ripple that bring just enough brightness to balance every bite.
The result is a rich ice cream without feeling heavy, intensely chocolatey without being overly sweet, and filled with pockets of jammy cherries throughout. It tastes luxurious enough for a dinner party, but simple enough to keep tucked away in your freezer all summer long.
If you're looking for a homemade ice cream that feels just a little more special, this is the one.
Why You'll Love This Recipe
- The first chocolate ice cream recipe on The Slotted Spoons.
- Made with real dark chocolate for an incredibly smooth texture.
- Generous ribbons of homemade cherry ripple in every scoop.
- Rich and decadent without being overly sweet.
- A classic custard base for a creamy, scoopable finish.
Ingredients You'll Need
For the Cherry Ripple
- Frozen dark sweet cherries
- Granulated sugar
- Fresh lemon juice
- Fine sea salt
For the Dark Chocolate Ice Cream
- Whole milk
- Heavy cream
- Granulated sugar
- Egg yolks
- Dutch-process cocoa powder
- 70% dark chocolate
- Vanilla extract
- Fine sea salt
How to Make Cherry Dark Chocolate Ripple Ice Cream
Step 1: Make the Cherry Ripple
Combine the cherries, sugar, lemon juice and a pinch of salt in a saucepan. Simmer until the fruit breaks down and the mixture becomes thick and jam-like. Chill completely before using.
Step 2: Prepare the Chocolate Custard
Whisk the egg yolks with half of the sugar. Heat the milk, cream, remaining sugar, cocoa powder and salt until steaming. Slowly temper the yolks before returning everything to the saucepan. Cook until the custard reaches 170–175°F (77–79°C).
Remove from the heat, then stir in the chopped dark chocolate and vanilla until completely smooth. Strain the custard and chill for at least four hours, preferably overnight.
Step 3: Churn
Churn the chilled custard according to your ice cream maker's instructions until it reaches a soft-serve consistency.
Layer the ice cream with generous spoonfuls of the chilled cherry ripple in a freezer-safe container. Gently swirl the layers together with a butter knife before freezing for 4–6 hours.
Tips for Success
- Use a good-quality 70% dark chocolate for the best flavour.
- Let both the custard and the cherry ripple chill completely before churning.
- Simmer the cherry ripple until it's thick and jammy to prevent icy ribbons.
- Swirl gently so the cherry ripple stays distinct throughout the ice cream.
- Freeze for at least four hours before serving for the best texture.
Variations
- Add finely chopped dark chocolate during the last minute of churning for delicate chocolate flecks.
- Swap the cherries for raspberries or blackberries for a different fruit variation.
- Serve with fresh cherries and shaved dark chocolate for an extra-special dessert.
Storage
Store the ice cream in an airtight freezer-safe container for up to two weeks. Place a piece of parchment paper or plastic wrap directly on the surface before sealing to help prevent ice crystals.
Frequently Asked Questions
Can I use fresh cherries?
Yes. Pit and halve them before cooking the ripple. You may need a few extra minutes of simmering depending on how juicy they are.
Can I use milk chocolate instead?
You can, but the finished ice cream will be much sweeter and less intense. Dark chocolate provides the best balance with the cherry ripple.
Why is my cherry ripple thick?
Reducing the cherries until they're jam-like helps prevent icy pockets in the finished ice cream and creates beautiful ribbons throughout every scoop.
More Homemade Ice Cream Recipes
If you loved this recipe, you might also enjoy:
- Vanilla Bean Ice Cream
- Salted Honey Ice Cream
- Strawberry Thyme Ice Cream
- Hazelnut Praline Ice Cream
- Mint Chocolate Chip Ice Cream
There's something especially satisfying about finally sharing the first chocolate ice cream on the blog, and I couldn't think of a better way to start than pairing rich dark chocolate with sweet summer cherries. I hope every scoop reminds you that some of the best desserts are the simplest ones, made with good ingredients and shared with the people you love.
Dark Chocolate Cherry Ripple Ice Cream
Equipment
- Ice cream maker
- Medium saucepan
- Fine mesh sieve
- Rubber spatula
- Mixing Bowls
- Instant-read thermometer
- Freezer-safe container
Ingredients
Cherry Ripple
- 3 cups frozen dark sweet cherries
- ⅓ cup granulated sugar
- 1½ tablespoon lemon juice
- Pinch fine sea salt
Dark Chocolate Ice Cream
- 1 cup whole milk
- 2 cups heavy cream
- ¾ cup granulated sugar, divided
- ¼ teaspoon fine sea salt
- 4 large egg yolks
- 2 tablespoon Dutch-process cocoa powder
- 4 oz 70% dark chocolate, finely chopped
- 1 teaspoon vanilla extract
Instructions
Cherry Ripple
- Add the cherries, sugar, lemon juice and salt to a medium saucepan.
- Bring to a gentle simmer over medium heat.
- Cook for 25–35 minutes, stirring occasionally and lightly crushing some of the cherries.
- Continue cooking until thick and jam-like.
- Transfer to a bowl and refrigerate until completely chilled.
Dark Chocolate Ice Cream
- Whisk together the egg yolks and half of the sugar.
- In a saucepan, combine the milk, cream, remaining sugar, cocoa powder and salt.
- Heat over medium heat until steaming, whisking until the cocoa powder has fully dissolved.
- Slowly whisk the hot cream mixture into the egg yolks.
- Return the mixture to the saucepan.
- Cook over medium-low heat, stirring constantly, until the custard reaches 170–175°F (77–79°C).
- Remove from the heat and stir in the chopped dark chocolate and vanilla until completely smooth.
- Strain through a fine-mesh sieve.
- Cover and chill for at least 4 hours, preferably overnight.
Churn & Assemble
- Churn the chilled custard according to your ice cream maker's instructions until it reaches a soft-serve consistency.
- Spoon one-third of the ice cream into a freezer-safe container.
- Add generous spoonfuls of the chilled cherry ripple.
- Repeat the layers until all of the ice cream has been used.
- Gently swirl with a butter knife 2–3 times to create ribbons throughout the ice cream.
- Freeze for 4–6 hours before serving.
Notes
- Use a good-quality 70% dark chocolate for the richest flavour.
- Allow both the custard and cherry ripple to chill completely before churning.
- Simmer the cherries until thick and jam-like to prevent icy ribbons.
- Don't over-swirl the ripple—you want distinct ribbons of cherry in every scoop.
- Store in an airtight container in the freezer for up to 2 weeks.
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