Cherry Choc Chip Ice Cream
This one’s for the sweet-toothed summer dreamers! You won’t believe this Cherry Choc Chip Ice Cream is made without a drop of cream! It’s that thick, smooth and creamy. We’ve blitzed frozen bananas into a luscious ice cream base and folded through juicy cherries and dark chocolate chunks. It’s a no-churn, fuss-free recipe that tastes just as indulgent as the real deal.
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NutritionPer Serving
- Calories104
- Carbs24g
- Protein1.6g
- Fat1.5g
- Saturates0.7g
- Sugars21g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s some important info in the blurb!
Get ready for the easiest homemade ice cream EVER! There’s no faff, no fancy equipment – just a baking tray, blender and a little freezer space.
The secret? Super-ripe bananas. When they’re frozen and blitzed, they turn into a smooth, velvety soft-serve-style base that’s naturally sweet and creamy (without needing any dairy). Stir in dark chocolate chunks and cherries for a nostalgic flavour combo that feels like a proper treat.
The best bit? You can scoop this into bowls, cones or even use it to sandwich between cookies for a next-level dessert.
Psst…Want to keep things extra cool while folding in the chocolate? Chill your mixing bowl in the fridge first – every little helps on a hot day!
What diets is this Cherry Choc Chip Ice Cream suitable for?
This recipe is suitable for vegetarian, dairy-free, and vegan diets as long as you use dairy-free dark chocolate.
It’s also gluten-free if you choose a certified gluten-free chocolate. Always check your labels!
Take extra care when cooking for people with allergies – use separate utensils and prep areas.
Do you need any special ingredients to make Cherry Choc Chip Ice Cream?
Nope! Just a few kitchen staples and some ripe bananas.
We recommend using a good-quality dark chocolate (we used 70% cocoa solids) and frozen cherries, which are easy to find in the freezer aisle. You’ll also want a blender or food processor strong enough to blitz frozen fruit into a smooth texture.
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You’ll want a blender or food processor strong enough to blitz frozen fruit into a smooth texture.
How many calories are in this Cherry Choc Chip Ice Cream?
This recipe is part of our Everyday Light category because it contains just 120 calories per portion – including those dreamy chocolate chunks!
It’s ideal if you’re following a calorie-counting plan or just looking for a lighter dessert that still feels indulgent.
This Cherry Choc Chip Ice Cream is perfect if you’re following a calorie-controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Line a baking tray with a sheet of non-stick baking paper. Place the sliced bananas on the lined baking tray in a single layer. Place in the freezer for 2 1/2 – 3 hours until frozen.
Step 2
When you’re ready to make the ice cream, remove the bananas from the freezer and leave to soften a little for 5 minutes.
Step 3
Place the bananas, frozen cherries, lemon juice and vanilla extract in a food processor or blender and blitz for a minute or two until thick, smooth and creamy. You will need to scrape the mixture down from the side of your food processor occasionally. You may need to do this in two batches depending on the size of your food processor or blender.
Step 4
Working quickly, scrape the mixture into a medium mixing bowl using a spatula. Fold in the chocolate chunks and scrape into a 1 L freezer-proof container. Roughly spread out, cover with a lid and place in the freezer for about 4 hours until frozen.
Step 5
When ready to serve, remove from the freezer and leave to soften for about 10 minutes before serving.
What could I serve with this Cherry Choc Chip Ice Cream?
This fruity, chocolatey ice cream is lovely on its own, but if you fancy a little extra something-something, try:
How do you know when Cherry Choc Chip Ice Cream is ready?
You’ll know it’s ready when it’s firm enough to scoop and holds its shape. After freezing for 4 hours, leave it to soften for 10 minutes before serving.
It should have a smooth, creamy texture – no ice crystals here!
How long can you keep Cherry Choc Chip Ice Cream in the freezer?
You can keep this ice cream in the freezer for up to 1 month, but it’s at its very best within the first week.
Make sure it’s stored in a sealed, freezer-safe tub and kept covered to avoid freezer burn.
Can I freeze Cherry Choc Chip Ice Cream?
Absolutely! This recipe is designed to be frozen. Just make sure it’s in a freezer-proof tub with a tight-fitting lid. Let it soften slightly before scooping.
How do I reheat Cherry Choc Chip Ice Cream?
No need to reheat this one! Simply leave the container at room temperature for around 10 minutes before serving. This will soften the ice cream and make it easier to scoop.
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Cherry Choc Chip Ice Cream
This one’s for the sweet-toothed summer dreamers! You won’t believe this Cherry Choc Chip Ice Cream is made without a drop of cream!
-
Prep Time
10 MINS
- KCals 104
- Carbs 24G
Instructions
- Line a baking tray with a sheet of non-stick baking paper. Place the sliced bananas on the lined baking tray in a single layer. Place in the freezer for 2 1/2 - 3 hours until frozen.
- When you're ready to make the ice cream, remove the bananas from the freezer and leave to soften a little for 5 minutes.
- Place the bananas, frozen cherries, lemon juice and vanilla extract in a food processor or blender and blitz for a minute or two until thick, smooth and creamy. You will need to scrape the mixture down from the side of your food processor occasionally. You may need to do this in two batches depending on the size of your food processor or blender.
- Working quickly, scrape the mixture into a medium mixing bowl using a spatula. Fold in the chocolate chunks and scrape into a 1 L freezer-proof container. Roughly spread out, cover with a lid and place in the freezer for about 4 hours until frozen.
- When ready to serve, remove from the freezer and leave to soften for about 10 minutes before serving.
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Recipe notes
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