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.

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

Prep Time 25

Freezing Time 4

Total Time 4 25

Servings

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.

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Nutrition