Can I use fresh cherries instead of cherry jam?

Absolutely! Just chop and macerate them in a bit of sugar beforehand so they stay soft and juicy in the ice cream. Swirl them in just like the jam.

Do I really need cream of tartar?

Cream of tartar helps keep the ice cream super smooth and prevents icy crystals, but if it’s not in your pantry, go ahead without it — your ice cream will still be delicious, just a touch less silky.

Can I use light cream or milk?

Heavy cream gives the creamy texture everyone loves. If you use a lighter cream or milk, your ice cream may be more icy and less rich. For the best mouthfeel, stick with heavy cream.

How do I avoid rock-hard ice cream?

The powdered milk helps, but the key is not to overfreeze. If your freezer is on the ultra-cold side, take the container out about 10 minutes before serving for scoopable, creamy perfection.

Vanilla Ice Cream with Chocolate and Cherries Recipe

Name: Vanilla Ice Cream with Chocolate and Cherries Recipe
Prep time: 10 min
Total time: 6 h 10 min
Cuisine: American
Ingredients: ⅔ cup powdered milk; ¼ cup granulated sugar; 1 teaspoon cream of tartar; ⅔ cup water; 1 teaspoon vanilla extract; 2 cups heavy cream; ½ cup cherry jam; 6 chocolate cookies (or any chocolate cookie you prefer)

Is there anything more irresistible than homemade ice cream packed with rich chocolate cookies and a vibrant swirl of cherry jam? This Vanilla Ice Cream with Chocolate and Cherries is creamy, dreamy, and delivers big flavors with absolutely zero fuss. Best of all, you don’t need fancy equipment — just a bowl, an electric mixer, and a little patience waiting for it to freeze. It’s your secret weapon for satisfying sweet cravings, and it comes together in minutes, making it ideal for busy weeknights when you want dessert to do all the heavy lifting!

Why You’ll Love This Recipe

Ridiculously Easy: No ice cream maker needed! If you’ve got an electric mixer, you’re already halfway there.
Fast and Fuss-Free: It takes about ten minutes to whip up, requiring just a handful of straightforward ingredients you probably have on hand.
Totally Customizable: You control the cookie-crunch, the cherry swirl, and the level of chocolateiness. Make it just the way you like.
Perfect Sweet Treat: This is not just ice cream — it’s a celebration in a bowl. Flecks of vanilla, gooey pockets of cherry, and chocolate cookie crunches in every bite.
Impressively Delicious: Whether you’re serving guests or scooping out a treat for yourself, expect lots of happy faces (and maybe a few requests for the recipe!).

Ingredients You’ll Need

Powdered Milk: This brings a lovely creaminess to the finished ice cream. Don’t swap it out — it’s essential for that super-smooth texture!
Granulated Sugar: Sweetens the base and balances the tang from the cherries.
Cream of Tartar: A pinch adds subtle stability and silkiness. If you don’t have it, you can skip it, but the texture might not be quite as lush.
Water: Melds all the dry ingredients smoothly.
Vanilla Extract: The heart and soul of the flavor, so use real extract if you can!
Heavy Cream: This is where the magic happens — it creates all that rich, luscious mouthfeel.
Cherry Jam: Go for a high-quality or homemade jam for the brightest, juiciest flavor.
Chocolate Cookies: Any chocolate cookie works, but ones with a nice crunch make every bite more fun. Consider double chocolate, chocolate chip, or sandwich cookies (cream centers are a happy surprise).

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

If you love to tailor desserts to your mood or pantry, try these simple switches:

Berry Swap: Blueberry or raspberry jam works beautifully in place of cherry.
Cookie Switch-Up: Use chocolate wafer cookies, brownies, or even biscotti for a different texture.
Nutty Addition: Sprinkle in toasted walnuts, almonds, or pecans for added crunch.
Vegan Version: Substitute coconut cream for the heavy cream, and grab plant-based cookies and dairy-free milk powder.
Extra Indulgence: Add a drizzle of warm fudge or caramel as you swirl everything together.

How to Make Vanilla Ice Cream with Chocolate and Cherries

Step 1: Mix the Base

In a large mixing bowl, combine powdered milk, sugar, cream of tartar, water, and vanilla. Begin beating the mixture with an electric mixer until everything is smooth and fully dissolved.

Step 2: Whip in the Cream

Add the heavy cream and beat on high speed. Watch as it transforms from liquid to a thick, fluffy, cloud-like texture. This is what makes the ice cream rich and scoopable.

Step 3: Layer the Goodies

Pour half the cream mixture into a freezer-safe container. Crumble three chocolate cookies over the top, then dollop half of your cherry jam across that layer.

Step 4: Add the Next Layer

Pour the rest of the cream mixture carefully over the first layer. Top it again with the remaining cookies (crushed up for best texture) and dollops of cherry jam.

Step 5: Freeze and Swirl

Cover the container and pop it in the freezer for about 2 hours. After that, grab a butterknife and gently swirl the ice cream to marble the jam and cookies through, creating gorgeous ribbons of color and flavor.

Step 6: Final Freeze

Return the container to the freezer for another 4-6 hours (or until completely set). The hardest part? Waiting. It’s worth it!

Pro Tips for Making the Recipe

Don’t Overbeat: Once your mixture is thick and slightly fluffy, stop mixing — otherwise, you might end up with something closer to butter.
Swirl Gently: Swirling is all about marbling, not mixing. Aim to distribute the jam and cookies without blending into one uniform flavor.
Use a Shallow Container: A flatter container freezes faster and makes for prettier scoops.
Let It Soften Before Serving: Take the ice cream out 5-10 minutes before scooping so it’s perfectly creamy.

How to Serve

A generous scoop of this ice cream is pure joy on its own. For extra flair, serve in a chilled bowl or waffle cone, sprinkle with more crushed cookies, or add a drizzle of chocolate sauce. A bright, fresh cherry on top? Always a yes! Pair it alongside warm chocolate brownies or a buttery shortbread cookie for extra smiles.

Make Ahead and Storage

Storing Leftovers

Store tightly covered in the freezer for up to two weeks. The fresh flavors are best within the first week, but good luck keeping it around that long!

Freezing

Freezes beautifully! If you want to make it in advance for a party, just keep it well-sealed to avoid ice crystals.

Reheating

Ice cream and “reheating” rarely go together! If it’s too hard to scoop, leave it on the counter for a few minutes and try again — it softens quickly and becomes perfectly scoopable.

FAQs

Can I use fresh cherries instead of cherry jam?

Absolutely! Just chop and macerate them in a bit of sugar beforehand so they stay soft and juicy in the ice cream. Swirl them in just like the jam.
Do I really need cream of tartar?

Cream of tartar helps keep the ice cream super smooth and prevents icy crystals, but if it’s not in your pantry, go ahead without it — your ice cream will still be delicious, just a touch less silky.
Can I use light cream or milk?

Heavy cream gives the creamy texture everyone loves. If you use a lighter cream or milk, your ice cream may be more icy and less rich. For the best mouthfeel, stick with heavy cream.
How do I avoid rock-hard ice cream?

The powdered milk helps, but the key is not to overfreeze. If your freezer is on the ultra-cold side, take the container out about 10 minutes before serving for scoopable, creamy perfection.

Final Thoughts

This Vanilla Ice Cream with Chocolate and Cherries is the ultimate homemade treat — indulgent, playful, and so easy to make. Whether you’re serving it at a family gathering or sneaking a bowl for a late-night snack, it’s guaranteed to steal the show. Give it a try, experiment with your own favorite mix-ins, and make every scoop a little taste of happiness!