Fresh Cherry Coconut Chocolate Chip Ice Cream

Creamy coconut ice cream swirled with fresh cherries and chunks of chocolate. No custard, no eggs—just scoopable, tropical cherry-chocolate bliss.

This Is Your Fresh Cherry Ice Cream Fix

This fresh cherry coconut chocolate chip ice cream is one I make every summer. It’s a no-custard recipe, so you don’t have to mess with eggs—just mix, chill, churn, and freeze. What you get is an ultra-creamy coconut base, loaded with juicy cherries and chopped chocolate.

I use crème of coconut to bring in that rich coconut flavor and a smooth texture. It also sweetens the base without needing extra sugar. The cherries get cooked down slightly so they swirl in without turning icy, and the chopped chocolate gives you that classic cherry-chip combo.

If you’re into cherry ice cream with chocolate chunks, or if coconut anything is your thing, this will probably be your favorite. It’s bright, rich, and a great way to use fresh cherries (my cherry tree is currently loaded with fresh cherries) while they’re around. Once it’s frozen solid, the texture holds up beautifully—no icy bits, just soft, scoopable homemade ice cream.

Why This Homemade Ice Cream Beats the Rest

Most cherry ice cream recipes toss in raw cherries and hope for the best. I cook mine down just a little, which means you get a better texture and deeper flavor without frozen fruit bits. It makes a difference you can taste in every bite.

And instead of a custard base or regular coconut milk, I use crème of coconut. It’s sweet and thick, and it gives this ice cream its smooth, almost velvety texture—no eggs needed. The texture is closer to premium ice cream, not icy or airy like some no-churn recipes.

Chopped chocolate gives this just the right contrast. Not too sweet, not too rich—just a hit of bittersweet that works with the coconut and cherry. It’s that mix of creamy, fruity, and slightly bitter that makes it stand out from simpler versions.

The Payoff: Your Next Favorite Ice Cream

• Tastes like nothing else – that fresh cherry, coconut, and chocolate combo just works.
• Super creamy – no ice crystals, just smooth, churned ice cream.
• Made with real fruit – none of that fake stuff.
• Full experience of a churned ice cream machine recipe – dense and rich.

What Goes Into This Homemade Cherry Coconut Classic

These are the essentials that make up this ice cream.

• Cherries – Fresh, cooked slightly so they blend into the base without freezing solid.
• Sugar – Helps break down the cherries and brings out their natural sweetness.
• Lemon juice – Adds brightness and keeps the flavor sharp.
• Heavy cream – Makes the ice cream rich and smooth.
• Crème of coconut – Sweetens the base and brings full coconut flavor.
• Whole milk – Keeps the texture creamy without making it too thick.
• Chocolate chunks – Chopped from a bar for uneven bits of chocolate in every bite.

You can chop up a bar of chocolate like I usually do, or just use chocolate chips if that’s what you have. Both work. I’ve used semisweet, bittersweet, and even dark chocolate depending on what’s open in my pantry—they all match nicely with the cherry and coconut.

Churning Up This Delicious Ice Cream

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (chill the base)
  A few hours before you plan to churn, stir together the heavy cream, crème of coconut, and whole milk in a big container. If it has a pour spout, even better. Pop it in the fridge so it gets nice and cold—give it at least a few hours or let it sit overnight.
• Step Two (cook the cherries)
  Grab a saucepan and add the cherries, sugar, and lemon juice. Cook over medium-low heat for about 10 minutes, smashing the cherries gently with a spoon as they soften. Let the mixture cool down, then stick it in the fridge too.
• Step Three (start churning)
  Once everything is well chilled, turn on your ice cream machine and pour in the cream mixture. Let it churn until it thickens into soft-serve consistency.
• Step Four (add the mix-ins)
  When the ice cream’s almost done, toss in the cherry mixture and chopped chocolate. Let it churn just long enough to swirl everything together—about a minute.
• Step Five (freeze to firm up)
  Scoop the ice cream into a container and freeze for at least four hours or overnight until it’s firm enough to scoop.

Get Your Homemade Ice Cream Right

A few simple things can help this freeze and scoop just right.

• Chill everything first – The colder your mix, the better it churns. I let mine sit overnight.
• Don’t skip cooking the cherries – It keeps them from turning icy later.
• Use chopped chocolate – Whether it’s from a bar or chips, chopped pieces make every bite more interesting.
• Let it sit before scooping – If it’s super firm from the freezer, a few minutes on the counter helps.
• Taste before freezing – You can always adjust the cherry mixture before adding it in.

Keep Your Fresh Cherry Ice Cream Good

Homemade ice cream takes a little care to stay scoopable and fresh. Here’s what to know:

• Use an airtight container – Keeps the texture smooth and prevents ice crystals.
• Store it in the back of the freezer – That’s the coldest, most stable spot.
• Let it sit before scooping – A few minutes at room temp helps if it’s too firm.
• Eat within two weeks – It’s best during that window for flavor and texture.

FAQs About This Coconut Chocolate Chip Ice Cream

• Can I use frozen cherries instead of fresh?
  Yes, but thaw and drain them first. Then cook them just like you would with fresh. The texture might be a little softer, but the flavor still works well.
• Can I substitute coconut milk or coconut cream for crème of coconut?
  Not for this recipe. Crème of coconut is sweetened and much thicker, which gives the ice cream its smooth, creamy texture. Using unsweetened coconut milk or cream would make it less rich and more icy.
• Can I make this without an ice cream machine?
  This recipe is designed for a churned texture, so you’ll get the best result with a machine. You could try a no-churn method, but the texture won’t be as dense or creamy, and the cherries and chocolate may not distribute as well.
• What kind of chocolate works best?
  I usually chop up a bar of semisweet or bittersweet chocolate. You can use chocolate chips too—whatever you’ve got. Just give them a quick chop so you get those smaller, uneven bits that make each bite more interesting.
  If you’re more into that sweet, nostalgic cherry flavor, I also have a maraschino cherry ice cream you might want to check out.
• Why does the ice cream get so hard after freezing?
  Homemade ice cream doesn’t have the stabilizers store-bought versions use, so it will firm up over time. Let it sit at room temp for a few minutes before scooping—it’ll soften up nicely.
• What’s the best way to pit cherries?
  A cherry pitter makes it fast and easy if you’re working with a lot. If you don’t have one, you can use a sturdy straw, a chopstick, or even a pastry tip—just push the pit out from the stem side. It’s a little messier, but it works.

More Ways To Use Real Cherries

If you’ve got extra cherries or just can’t get enough of them while they’re in season, here are more of my fresh cherry recipes:

• Chocolate Cherry Cupcakes – Rich, fruity, and topped with cherry buttercream.
• Fresh Cherry Greek Yogurt Bites – Frozen yogurt bites with real cherries.
• Fresh Cherry-Almond Coffee Cake – Easy, no mixer required.
• Corn and Cherry Salad – Juicy cherries with sweet corn.
• Mixed Berry-Cherry Clafoutis – Cherries, raspberries, and blueberries baked together.
• Fresh Cherry Berry Crisp – Cherry and raspberry filling with an oat topping.

It’s Exactly What Ice Cream Should Be

This fresh cherry coconut chocolate chip ice cream has everything going for it—smooth texture, real fruit, rich chocolate, and a creamy coconut base that freezes beautifully. It’s easy to make, no eggs or custard needed, and delivers that flavor you just don’t get from store-bought. Go make it. You won’t regret it.

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Print Recipe

5 from 6 votes

Fresh Cherry Coconut Chocolate Chip Ice Cream (No Custard)

This fresh cherry coconut chocolate chip ice cream is churned, creamy, and loaded with real cherries and chopped chocolate. No custard or eggs—just rich flavor and smooth texture in every scoop.

Prep Time25 minutes mins

Freezing Time4 hours hrs

Total Time4 hours hrs 25 minutes mins

Course: Dessert

Cuisine: American

Keyword: cherry chocolate chip ice cream, Cherry Coconut Chocolate Chip Ice Cream, cherry coconut ice cream, coconut cherry chocolate ice cream, coconut chocolate chip ice cream, fresh cherry coconut chocolate chip ice cream, fresh cherry ice cream, homemade cherry ice cream, ice cream with real cherries, no custard ice cream recipe

Servings: 8

Calories: 370kcal

Author: Cathy Pollak

Equipment

• ice cream maker Required for that dense, churned texture.
• Saucepan For cooking down the cherries.
• large pourable measuring cup Makes it easy to chill and pour the base.
• wooden spoon For breaking down the cherries while they cook.

Ingredients

• 2 cups (480 ml) heavy cream
• 1¾ cups (or 14 oz / 396 g can) cream of coconut
• ¾ cup (180 ml) full-fat whole milk
• 1½ cups (225 g) whole fresh cherries pitted
• ¼ cup (50 g) granulated sugar
• juice of half a lemon
• ¾ cup (130 g)chopped chocolate semi-sweet chocolate chips, roughly chopped or any chocolate bar you prefer

Instructions

• Several hours before churning, combine heavy cream, cream of coconut, and milk in a large container. Stir well. Chill in the refrigerator for several hours or overnight.
  2 cups (480 ml) heavy cream, 1¾ cups (or 14 oz / 396 g can) cream of coconut, ¾ cup (180 ml) full-fat whole milk
• In a medium saucepan, combine cherries, sugar, and lemon juice. Cook over medium-low heat for about 10 minutes, mashing the cherries gently as they soften. Let cool, then refrigerate until cold.
  1½ cups (225 g) whole fresh cherries, ¼ cup (50 g) granulated sugar, juice of half a lemon
• Once both mixtures are fully chilled, turn on your ice cream maker and pour in the cream base through the spout.
  ¾ cup (130 g)chopped chocolate
• When the ice cream has thickened and is nearly frozen, add the cherry mixture and chopped chocolate. Churn for about 1 more minute to mix everything evenly.
• Transfer the ice cream to a freezer-safe container and freeze for at least four hours or overnight, until firm enough to scoop.

Notes

• You can use fresh or thawed frozen cherries—just make sure to cook and cool them first.
• Cream of coconut is sweetened and thicker than coconut milk; don’t substitute with unsweetened versions.
• Chocolate chips can be used if preferred—just chop them for smaller pieces.
• If the ice cream is too firm to scoop, let it sit at room temperature for a few minutes.

 

For the best results when making this fresh cherry coconut chocolate chip ice cream, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

Nutrition information is an estimate and will vary based on the brands and products you use.

© noblepig.com. All content and photographs are copyright protected. Sharing a link to this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other websites is strictly prohibited.

Nutrition

Nutrition Facts

Fresh Cherry Coconut Chocolate Chip Ice Cream (No Custard)

Amount Per Serving (130 g)

Calories 370 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 19g119%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 60mg20%

Sodium 40mg2%

Potassium 170mg5%

Carbohydrates 31g10%

Fiber 1g4%

Sugar 26g29%

Protein 3g6%

Vitamin A 750IU15%

Vitamin C 2mg2%

Calcium 70mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Fresh Cherry Coconut Chocolate Chip Ice Cream? I’d love to hear how it turned out — leave a comment below and let me know.

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