Easy Cherry Chocolate Chunk Ice Cream

Easy Cherry Chocolate Chunk Ice Cream

This ice cream will keep in the freezer for up to one week.


  • 1 (10 ounce) jar maraschino cherries, halved, well drained reserve juice
  • 2/3 cup chopped semi sweet chocolate bar, pieces about 1/4-inch square
  • 2 tablespoons reserved cherry juice
  • 2 tablespoons Amaretto liqueur or 1 teaspoon almond extract
  • 1/2 gallon vanilla ice cream


  1. Place cherries, chocolate, reserved juice and Amaretto in large mixing bowl.
  2. Soften ice cream in microwave. Microwave on defrost 1 to 2 minutes. (Ice cream should be soft, but not runny.)
  3. Spoon ice cream into bowl. Quickly mix until all ingredients are well combined.
  4. Place ice cream in container with tight fitting lid.
  5. Freeze for at least 4 hours.
  6. Scoop into bowls to serve.

Yield: 1/2 gallon ice cream

Recipe and photo used with permission from: National Cherry Growers Foundation