It doesn't have to be cherry season for you to whip up this fruity frozen treat. Just make sure you have a stash of cherries in the freezer and a jar of Luxardo cherries in the pantry.


Credit: Martyna Szczesna

Recipe Summary

25 mins
3 hrs
Makes about 2 quarts


Ingredient Checklist


Instructions Checklist
  • Melt chocolate and coconut oil together over a double boiler or in the microwave. Transfer to a small baking pan and freeze at least 1 hour. Use the tip of a knife to crack and remove from pan. Chop into 1/4-inch chunks (you should have 1 cup); set aside.

  • In a blender, puree thawed cherries with lemon juice and salt. Strain through a fine-mesh sieve. Measure 1 1/4 cups (reserve the rest for another use). Combine milk, cream, corn syrup, and sugar in a medium saucepan. Bring to a boil. Reduce to a simmer and cook for 2 minutes. Strain into a bowl set in an ice-water bath. Let stand, stirring occasionally, until cold, about 5 minutes. Stir in cherry puree. Refrigerate, covered, at least 2 hours and up to overnight.

  • Freeze mixture in an ice cream maker according to manufacturer's instructions. When the ice cream is the texture of soft serve, fold in chocolate chunks and Luxardo cherries. Transfer to a loaf pan and freeze, wrapped in plastic, up to 1 week. Let soften at room temperature 10 minutes before serving.

Cook's Notes

Add leftover cherry puree to seltzer for a refreshing beverage or stir into yogurt for a sweet-tart breakfast.