Easy no churn Cherry Chocolate Ice Cream with real candied cherries and super-gooey gluten free chocolate brownie pieces. Seasonal deliciousness all year round.
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Cherry Chocolate Ice Cream with Brownies – Pretty in Pink
Meet my Cherry Chocolate Ice Cream… It’s one with a twist. Because this isn’t chocolate ice cream with a few cherries bunged in… No. This is rich, sumptuous Cherry Ice Cream, dappled with chewy chunks of super-fudgy homemade chocolate brownie, for an altogether more delicious experience. Each scoop is a mixture of decadent creaminess with chewy chocolate and sweet, candied fruity cherry… The candied cherries are homemade too (but very easy, I promise).
I dare you to try and resist ice cream this pretty and delicious. A beautiful shade of pink that is naturally the result of the candied cherries added to the mix. Definitely a Cherry Chocolate Ice Cream to be coveted. Tempted?
Candied Cherries – The perfect preservation of seasonal abundance
One of the highlights of summer is cherries… And, of course creating recipes to use them.
Living in the Garden of England (Kent… in the South-East corner of the country), there seems to be a perpetual supply of fruit and local produce from late Spring through to the end of Autumn. Stalls appear on the roadside selling everything from asparagus and potatoes… to plums, apples and pears. But there is always excitement when the cherries arrive. And every year, I make a batch or two of Candied Cherries with the summer spoils.
Slightly adapted from a recipe by David Lebovitz, they are sweet and succulent and the perfect preservation of a little bit of summer for the winter months. Not only are they delicious in this particular Cherry Chocolate Ice Cream recipe, but I use them in my other churned recipe for Cherry Ice Cream with Dark Chocolate as well.
But their delight doesn’t stop there… Candied Cherries are amazing spooned over ice cream or swirled through thick Greek Yoghurt. You could even mix them with slices of apple and pear for a delicious end of summer crumble with a hint of pink!
What is the best Brownie for Cherry Chocolate Ice Cream?
You could use any chocolate brownies to make my Cherry Chocolate Ice Cream. However, the particular fudge brownie recipe that I have shared below as a separate recipe card is the one I would recommend. Why? Because it is the BEST brownie that I have come across for ice cream making. Plus… It’s also gluten free. Which means that this Brownie Ice Cream is safe for Coeliacs (Celiacs) too.
The Super-Gooey Chocolate Fudge Brownie used is not over-sweet… And most importantly, it has a consistency that remains chewy and soft even when frozen.
Don’t underestimate that fact… Because this particular brownie recipe delivers an ice cream dappled with the perfect chewy texture… Without any hint of dry sponge or graininess. Just bliss in a bowl.
Cherry Chocolate Ice Cream is a No Churn recipe
Although it’s worth every last ounce of extra effort making candied cherries and perfect brownies for Cherry Chocolate Ice Cream, the good news is that this is a NO CHURN ice cream. Music to the ears? You bet! Because anyone can make a no churn ice cream in double-quick time. As long as you have your brownie and candied cherries ready for this one, it can be whisked and in the freezer in about half an hour… tops!
And if you think ‘no churn’ means ‘not as good’, then you’d be mistaken. Sure… there are (to the discerning ice cream connoisseur) slight identifiable differences in texture between a good churned and a good no churn ice cream. But no churn ice cream is still super-creamy, soft and exudes luxury. Just look at those photos… It’s easy to see how perfectly it melts into creamy delectation. Imagine that on the tongue…
Why you might choose to add a little alcohol to homemade Ice Cream…
If you’ve had a glance at the recipe for my Cherry Chocolate Ice Cream already, you’ll see that there is some optional Kirsch (or cherry liqueur) thrown into the mix. The reason for this is two-fold (although I stress that it is very much optional)…
- Adding a little alcohol to ice cream batter ensures that it doesn’t freeze quite as hard. Alcohol simply lowers the freezing temperature of the ice cream, which means that it is easier to scoop straight from the freezer.
- A little Kirsch makes my Cherry Chocolate Ice Cream a bit more ‘adult’… So, it’s perfect for dinner parties.
Of course… If you don’t like or don’t want to add any alcohol, or the ice cream is being eaten by the kids, it will still be utterly delicious without Kirsch. If it doesn’t scoop easily, just leave it at room temperature for 5 minutes or so before serving.
Equipment recommendations for making Gluten Free No Churn Cherry Chocolate Ice Cream with Brownie Pieces
Making No Churn Cherry Chocolate Ice Cream is super-easy, but does require some key basic equipment. Here are my recommendations…
- For the Brownie, you’ll need a good, square baking tin. My tin of choice is a Masterclass 8 inch, loose-bottomed tin.
- Be sure to line the baking tin with good quality Baking Paper… Brownie can be very sticky.
- For the Candied Cherries, you’ll need a Cherry Stoner… Mine is by Chef n’ and has been fabulous. Just remember to shoot the stones into a deep jug to avoid too much mess.
- You’ll also need a kitchen hob, a medium-sized saucepan and a heat-proof (wooden or silicone spoon).
- To make ice cream… Some Mixing Bowls (including a large one) for preparing the ice cream.
- Fridge and freezer… of course!
- A good electric whisk – It can be a stand whisk or an electric hand whisk. But it needs to be robust enough to whip the ice cream base until thick and sumptuous.
- Spatula or silicone spoon-spatula to fold the cherries and brownie into the mix and scrape the contents of the bowl into the ice cream container.
- And some freezing tubs of a size that suit your freezer best…
Ready to make gluten free Cherry Chocolate Ice Cream with Brownie Pieces?
And that’s all there is too it, so I’ll hand over to you to make this most delicious of desserts… My Cherry Chocolate Brownie Ice Cream has gone down well with everyone lucky enough to eat it… So, I hope you enjoy it too.
If you do make it, please tell me. I love hearing from anyone who uses my recipes… It makes all the hours spent in the kitchen so much more worth it. Just leave a comment, rate the recipe and tag me on social media too with your photos of ice cream deliciousness so that I can drool! The best places to find me are on Facebook, Instagram, Pinterest and Twitter.
For lots more ice cream inspiration… Head over to our dedicated Ice Cream Index… There’s lots of no churn as well as churned inspiration to enjoy. And for everything else, why not browse our amazing FREE Gluten Free Recipe Book Index… You’re sure to find something to make or bake there.
Have fun
Other Chocolate-Cherry Recipes you might like…
Cherry Chocolate Brownie Ice Cream (No Churn)
Key equipment
- sharp knife
- fridge
- large airtight container
- freezer
Ingredients
- 120 to 140 g super-gooey chocolate brownies cut into small cubes (See separate recipe card below) And see NOTES
- 300 g candied cherries not drained (approx weight or to taste) – (See separate recipe card below) or use maraschino/dark glacé cherries
- 397 g sweetened condensed milk 1 standard tin
- 500 ml double cream heavy cream
- 2 tsp vanilla extract
- 2 to 3 tbsp Kirsch (Cherry Liqueur) optional
Instructions
- Cut the brownie squares into small cubes and place in the fridge to chill.
- Weigh out the cherries into a bowl and using a sharp knife, cut them into slightly smaller pieces (Be sure you keep any of the syrup from the cherries. It may help to try and cut the cherries while they are in the bowl.)
- Mix the condensed milk with the candied cherries and place the bowl in the fridge to chill.
- When the cherries-condensed milk have been chilled, whisk the cream and vanilla extract in a large bowl until it holds its shape in soft peaks.
- Add a spoonful of the whipped cream to the cherry mix and stir through to loosen slightly.
- Add the cherry mixture to the whipped cream and fold through lightly and quickly, maintaining as much air as possible.
- If the mixture loosens too much, give a further whisk to thicken again. And add the Kirsch at this stage too, if using.
- Add the small cubes of chocolate brownie to the ice cream batter and lightly fold through until the brownies are evenly distributed.
- Transfer the ice cream to a large airtight container and place in the freezer until completely frozen. (At least 6 hours).
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Homemade Glacé Cherries (Candied Cherries)
Key equipment
- large saucepan
- hob
- jam jars/Kilner jars – sterile
Ingredients
- 500 g cherries washed & pitted (either whole or halved)
- 200 ml/g cold water
- 220 g caster sugar I used golden
- 1 tbsp lemon juice
- ¼ tsp almond extract optional
Instructions
- Sterilise the jars to store the candied cherries – See main blog post.
Glacé (Candied) Cherries
- Put all the ingredients (except the almond) into a large saucepan and heat over a medium hob until boiling.
- Turn down the heat to a gentle boil and leave to cook for about 30 minutes, stirring occasionally.
- Continue to gently boil until the liquid has reduced to a light syrup. Check and stir more frequently towards the end of the process to make sure the cherries do not become too sticky.
- Once happy with the consistency, turn off the heat and stir in the almond extract (if using).
- Leave the cherries to cool either in the pan, or pour into sterilised jars for storage in the fridge.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Super-gooey Gluten Free Chocolate Fudge Brownies
Key equipment
- Oven
- small heat-proof bowl + microwave (or small saucepan & hob)
- fork
- wooden board
- fridge
Ingredients
- 165 g unsalted butter
- 165 g good quality dark chocolate
- 110 g plain gluten free flour mix I use GFA Blend A (see NOTES), but an alternative flour blend will work fine.
- 1 tsp baking powder
- ¼ tsp fine sea salt
- ½ tsp xanthan gum
- 3 large eggs UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 120 g caster sugar (super-fine sugar)
- 125 g soft light brown sugar
- 1 tsp vanilla extract
Instructions
- Line a 20 cm/8 inch square loose-based non-stick baking tin with baking paper.
- Pre-heat the oven to 170 C/325 F/Gas 3.
- Melt the butter and chocolate together in a glass (Pyrex) bowl placed over a saucepan of simmering water or in the microwave on 30 second bursts (medium setting), stirring frequently until completely melted and fully blended. Set aside to cool slightly.
- Weigh and mix the flour, baking powder, salt and xanthan gum in a separate medium bowl and set aside. Make sure the mix is well blended and that any lumps are completely broken down.
- Break the eggs into a large bowl, with the sugars and vanilla extract and lightly whisk to blend (until frothy).
- Add the chocolate mixture and beat with a wooden spoon until evenly-blended.
- Add the dry ingredients and continue to beat until the batter is smooth.
- Pour the batter into the prepared baking tin, spread to the edges and smooth the top evenly.
- Bake for 30 to 45 minutes until the top is crisp and the centre just ‘gives’ when gently pressed.
- Remove from the oven and leave to cool completely in the tin.
- Once cold, chill in the fridge for a while to firm, before cutting into squares.
- Because this brownie is particularly gooey, it benefits from being stored in the fridge in an airtight container (particularly in warmer climates).
- Bring to room temperature for best eating experience as a dessert served with clotted cream or ice cream.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Cherry Chocolate Brownies shared with
- Cook Blog Share Week 39 2021 with Sew White
- What’s for Dinner #328 with The Lazy Gastronome
- Fiesta Friday #394 with Angie and The Not So Creative Cook
- Full Plate Thursday #549 with Miz Helen’s Country Cottage
- Sundays on Silverado #54 with The House on Silverado
Previously shared with: Simple & in Season with Feeding Boys; Free From Fridays with the Free From Farmhouse
This is my idea of heaven. I love icecream and what could be better than cherry and chocolate.
Absolutely Sisley. It was utterly divine xx
I’ve got to pull out my ice cream maker!! Thanks for sharing at the What’s for Dinner party. Hope the rest of your week is amazing!
You certainly have Helen… Ice cream makers are the best! xx
WOW! love cherries, Love Kirsch and quite fond of brownie too!! Excellent way to bring them all together into one delicious dessert.
Thanks Rebecca. It’s a seasonal favourite here xx
Gosh this sounds amazing! I love that you get to pick your own cherries too, how amazing is that! Thanks for sharing with the No Waste Food Challenge. The new linky is now open. 🙂
Thank you Elizabeth. You are welcome. We are pretty lucky down here with our cherries!
This ice cream sounds divine! And that cherry orchard sounds like my dream place, would love to go there.
Thanks Kat….. it was. Sadly it has al now been eaten!
The cherry orchard is just beautiful….. Like stepping back in time…… x
That cherry orchard looks gorgeous – I'm going to have to see if I can find somewhere like that near me. So far all I've discovered is a PYO which was pretty much out of fruit by the time I got there! I love the sound of this ice cream – absolutely delicious.
A little tip for the pictures (although I actually really love how you've made the most of the melting ice cream in them). If you scoop your balls of ice cream put them onto a tray then freeze them again they last a lot longer than if you try and use the straight away.
Thanks Charlotte. I think we are extra lucky down here for fruit orchards.
And thanks for your advice on ice cream photography. That's really helpful. I will make sure I re-freeze next time!
Oh wow!!! This ice cream sounds amazing! Thank you for sharing with #CookBlogShare x
Thank you Kirsty. Always good to share x
Is it really possible to be Brownied out?!!! Anyway I'm LOVING this recipe, it's sooooo tempting!!!! Your photos are just gorgeous too 🙂 Thanks for entering Simple and in Season – you get a gold star for all of your entries this month!!!! xxxx
Ha! I thought not until now! But after about 4 batches in 2 weeks, we got a bit desperate!
But hey…. a gold star is welcome. I always love the summer for fresh, seasonal fruit and veg! x
Oh wow this ice cream sounds devine! I'd have died for one of these last week in the heat 🙂 Thanks for linking to #CookBlogShare
Thanks Haley. You're welcome x
Ooh what wonderful ice cream Kate. Chocolate and cherries are just sooooo delicious. I tried photographing iced tea on one of those really hot days and the ice cubes melted almost as soon as I took them out of the freezer – hey ho!
Thanks for sharing this with #WeShouldCocoa. I've included it because it's just so fabulous but strictly speaking, it's only one entry per month.
Oops! Thanks Choclette. I will tell myself off and make sure I don't do it again! Thanks for including it anyway. Much appreciated x
Oh my goodness! This looks too amazing…I can't bare looking at it. I wish I could eat dairy. And sugar!!!
Oh Vicki…… I do feel for you. But I am sure your diet is much healthier than mine x
Chocolate brownie and cherries in an icecream just sounds like heaven to me. And although the hot weather doesn't lend itself to long photo sessions with icecream your images look amazing and very inviting with the icecream melting like that. #CookBlogShare
Angela x
Thanks Angela. You wouldn't believe the panic to get a few photos before the ice-cream became a puddle….. Fortunately Miss GF was on hand to hold a cone for me! x
I just love the sound of Terry's Orchard! Faversham might be a bit far for a day trip but it might be worth it! The ice cream sounds lovely. Great flavours. #CookBlogShare
Thanks Mandy. Terry's Orchard is quite a gem……
ooh, these look delicious! #freefromfridays
Thanks Emma x
Yasss this ice cream looks so gorgeous and that flavor combination is GENIUS!
Awww…. Thanks Anne! What a lovely comment! x
Taking ice cream photos is indeed challenging in hot weather – but the ice cream looks and sound superb – chocolate and cherries is such a great combination – esp when you have picked the cherries yourself – I wish we knew our local orchards to visit in summer!
Thanks Johanna. Chocolate and cherries are such a good match (even in melted ice cream form). The orchards are great….. but I am always envious of your lemons and apricots!
What a delicious looking ice cream Kate, I love the idea of adding cherries and brownies. How lucky to live near those gorgeous cherry orchards and go cherry picking.
Thank you Sarah. Every year I appreciate my luck with so many orchards nearby. It is a highlight of our year!
Possibly my favourite recipe yet 🙂
Thanks Laura. xx Hope you are well x