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I make this when the house breathes a little slower—on a weekend morning when the light spills across the kitchen table and the coffee is forgotten for a moment because the first scoop smells that good. It’s one of those treats that feels like a tiny ceremony: chocolate warmth folded into bright cherry brightness, cool and creamy and the kind of dessert that begs for slow conversation. I call it Delish Chocolate Cherry Ice Cream, and it’s the kind of thing that turns an ordinary afternoon into something you’ll remember two bites later.

My husband loves it with extra chocolate shards; he’ll admit he’s on a lifelong mission to find the perfect crunchy contrast. The kids argue — politely, at first, then more insistently — over who gets the cherry-laden spoonfuls, and the dog waits by the oven as if there’s a rule about crumbs falling from on high. I’ll admit, I love watching their faces as the cold cream meets the warm sun through the window: there’s a small, ridiculous dance of surprise and delight that happens every time. Once, I misread the timer and walked away to fold laundry while the ice cream finished churning; when I came back, the dog had somehow insinuated himself into the moment, tail wagging, a tiny nick of chocolate on his nose. We laughed, I licked a spoon, and we ate the whole bowl on the porch steps until the evening cooled. That’s the flavor memory I want to share: messy, gentle, and utterly delicious.

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Why You’ll Love This Delish Chocolate Cherry Ice Cream

– It’s a comforting patchwork of textures and temperatures — velvety, cold cream with the pop of tender cherries and the crackle of chocolate. The first bite is a hush of cocoa and a sudden, bright cherry finish.
– It smells like a cozy kitchen: a soft chocolate note that wakes up the senses, with a cherry-sweet perfume that makes the room feel like late summer even in November.
– It’s an excellent make-ahead pleasure. You can start it in the morning, let it rest in the freezer, and have something indulgent waiting after dinner that feels like a tiny reward for simply making it through the day.
– It’s family-friendly but grown-up enough for quiet date nights. Share it straight from the tub if you want to be honest, or spoon it into little coupe glasses for a modest bit of flourish.

Slow Moments

There’s a quiet rhythm to making this ice cream that I love. I’ll pull the dairy from the fridge and let it sit while I warm a pan, stirring until the chocolate melts in a whisper. You know those days when you’re moving around the kitchen slowly, deliberately — a radio humming, a child’s socks sliding across the floor — and every small task feels like part of one gentle ritual? That’s it. Tasting as you go is the best part: a dab of cream here, a fleck of chopped chocolate straight from the knife there. The cherries, whether fresh or gently warmed, release this soft, syrupy scent that makes the whole room feel like a promise. Waiting for the churn is delicious in itself; sometimes we set a timer and make little bets about who will get the first scoop. It’s not really about the winning, more about the shared hush when the machine clicks off and everyone leans in.

Time-Saving Hacks

– Chill the mixing bowl and utensils ahead of time. A cold bowl shortens churn time and keeps the texture smooth without turning everything into a solid block.
– Use frozen cherries that have been thawed slightly for convenience — they’re active on flavor and save a step when fresh ones aren’t in season.
– Make the chocolate ribbons ahead and keep them in the freezer in a zip-top bag. They’ll crumble easily into perfect shards when you need them.
– If you’re short on time, assemble the base in the evening and let it rest overnight; the flavors settle and deepen, and the churning becomes a short, joyful moment instead of a project.
– A calm reminder: sometimes slowing down actually improves the result. Let your base cool fully before freezing; rushing it tends to make ice crystals and a less silk-smooth finish.

Serving Ideas

– For a quick weeknight lift: scoop into sturdy bowls and top with toasted almonds or granola for a bit of crunch. Add a drizzle of warmed cherry syrup if you have a little extra time.
– For a slower weekend: serve in coupe glasses with a shard of dark chocolate and a sprig of mint, and let each bite be a ceremony. Light a candle, put on soft music, and don’t be surprised if conversation lingers.
– Pair with coffee or a small glass of port for an evening treat; the bittersweet coffee sharpens the chocolate, while the port plays up the cherries.
– Try it alongside warm shortbread or a simple almond biscotti for a lovely textural contrast; crumbs, warm butter, and cold cream are a small, perfect rebellion against the weekday rush.

Tips & Mistakes

I once used way too much citrus zest because I wanted brightness, and it nearly took over the whole batch. Lesson learned: citrus is a companion, not the lead here. A tiny kiss of zest can sing, but too much steals the stage from the chocolate and cherry duet. Also, don’t skip the little stir before freezing if you’re adding big chunks of chocolate — evenly distributed bits make every scoop a winner. If your base is still warm going into the freezer, you’ll get more ice crystals; patience is underrated with ice cream. And if you forget to let the ice cream sit a few minutes before scooping, it’ll be rock-hard — give it five or ten minutes on the counter and it softens into the kind of scoopable, dreamy texture everyone prefers.

Storage Tips

Keep leftover ice cream in an airtight container with a piece of parchment pressed on the surface to prevent ice crystals. Store it flat in the coldest part of your freezer. When you want to serve it again, let it sit at room temperature for a little while; a warmed scoop—or even running your scoop under hot water—makes for clean, elegant serving. Leftover scoops are lovely with a mid-morning coffee; honestly, I’ve been known to have a small bowl for breakfast the day after, especially if there’s a sliver of chocolate on top. If you’re making smaller batches, consider freezing in individual portions so you can grab a single serving without thawing the whole lot.

Variations and Substitutions

I’ve tried this with a few different bases. Coconut milk makes a silken, tropical riff that pairs beautifully with dark chocolate and cherries, though it’s slightly denser. Using a splash of cherry liqueur adds a grown-up warmth—just a tablespoon or two keeps it balanced. For dairy-light versions, a blend of almond milk and a touch of cream can work if you crave something gentler. I tried mixing in orange zest once and it was fine, but I prefer a sparing hand—too much steals the spotlight. If you’d like a nutty layer, folding in toasted hazelnuts gives a lovely, rustic crunch.

Frequently Asked Questions

I can’t have gluten… will this still work?

Absolutely. Swap soy sauce for tamari or coconut aminos. It keeps the same comforting balance—I often do this for family dinners.

Do I have to peel the pineapple first?

Yes—the peel is too tough. Once it’s gone, the inside is tender and sweet, which is exactly what you want here.

Can I use canned pineapple instead of fresh?

You can. Drain it well; it’s not quite as bright as fresh, but it brings a gentle sweetness when you’re in a pinch.

How sweet is this? Can I tone it down?

Of course. Use a bit less sugar, or try honey or maple syrup. I often adjust depending on the season or time of day.

What if I skip the sesame oil?

That’s fine. You’ll miss a gentle toasty depth, but it remains a warm, comforting dish without it.

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