If you love the mix of sweet cherries and rich chocolate, this ice cream is for you. It has a creamy base with a fruity swirl running through every scoop.

The best part is that it’s completely dairy free. I make it with coconut cream instead of regular cream, and it turns out just as smooth and rich.

The homemade cherry jam is really simple to make, and it adds a nice pop of flavor. You cook it down until it’s thick and jammy, then swirl it right into the base.

The dark chocolate chunks give it a little crunch and make each bite feel a bit fancy. I always keep a few chunks to sprinkle on top too.

No ice cream maker needed here. You just mix everything, layer it in a loaf pan, and let the freezer do the rest.

Why This Recipe Is a Keeper

Perfect Cherry-Chocolate Balance – Sweet cherry swirls complement rich dark chocolate without making the ice cream overly sweet.

Luxuriously Creamy Texture – Whipped coconut cream and condensed coconut milk create a smooth, rich base that scoops beautifully.

Fresh Homemade Cherry Swirl – The jammy cherry swirl adds bright fruit flavor that tastes fresher than typical store-bought ice cream.

Delicious Texture Contrast – Silky ice cream, soft cherry swirls, and chocolate chunks make every spoonful satisfying.

Here’s What You’ll Need

For the Cherry Jam

2 cups Sweet Cherries, Pitted & Chopped (fresh or frozen)
1/4 cup Sugar
1 tbsp Lemon Juice
1 tbsp Cornstarch mixed with 1 tbsp Water

For the Ice Cream Base

2 cans (13.5 oz each) Coconut Cream, Chilled Overnight
1 can (11.25 oz) Sweetened Condensed Coconut Milk
1 tsp Vanilla Extract
1/4 tsp Almond Extract
1/4 tsp Salt
3/4 cup Dairy Free Dark Chocolate Chunks

How to Make It

Step 1

Simmer the cherries, sugar and lemon juice in a saucepan over medium heat for 8-10 minutes, stirring often, until soft and syrupy.

Step 2

Stir in the cornstarch mixture and cook for 1 more minute until thick and jammy, then cool completely in the fridge.

Step 3

Scoop the thick coconut cream from the chilled cans into a large cold bowl, leaving the watery liquid behind. Beat for 2-3 minutes until smooth and fluffy.

Step 4

Whisk the sweetened condensed coconut milk with the vanilla, almond extract and salt, then fold it into the whipped coconut cream until no streaks remain.

Step 5

Fold in the chocolate chunks, reserving a small handful for the top.

Step 6

Layer half the base in a 9×5 inch loaf pan, spoon on half the cooled cherry jam and swirl gently, then repeat with the remaining base and jam. Top with the reserved chocolate.

Step 7

Cover and freeze for at least 6 hours, then let sit at room temperature for 10 minutes before scooping.

Recipe Tips

Chill The Coconut Cream Thoroughly

Chill the coconut cream cans overnight so the rich cream separates clearly from the watery liquid. If the cans are not cold enough, the cream may stay too soft to whip properly.

Scoop only the solid cream into the bowl and leave the liquid behind. Using the liquid can make the ice cream base thin and less creamy.

Cook The Cherry Jam Until Thick

Keep simmering the cherries until they are soft and the juices look syrupy before adding the cornstarch mixture. Frozen cherries may release more liquid, so they can need an extra minute or two.

After adding the cornstarch mixture, cook for a full minute while stirring. The jam should be thick enough to hold a soft mound on a spoon, not run like a sauce.

Cool The Jam Completely

Refrigerate the cherry jam until it is fully cold before layering it into the coconut base. Warm jam can soften the whipped coconut cream and make the layers blend together too much.

Spread the jam into thin spoonfuls instead of pouring it all in one spot. This makes it easier to create cherry swirls throughout the ice cream.

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