Cherry & White Chocolate Chunk Ice Cream

July/August 2008

Your rating: None Average: 4.3 (14 votes)

Chunks of white chocolate and cherries make homemade chocolate ice cream even more decadent.

Cherry & White Chocolate Chunk Ice Cream

Makes: 8 servings, 1/2 cup each (1 quart)

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  • 1 1/2 teaspoons unflavored gelatin
  • 1 tablespoon water
  • 3 cups low-fat milk, divided
  • 3 large egg yolks
  • 1 14-ounce can nonfat sweetened condensed milk
  • 1/4 cup unsweetened cocoa powder
  • 2 ounces chopped unsweetened chocolate
  • 1/2 cup fresh or frozen chopped cherries
  • 1/2 cup white chocolate chunks


  1. Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.
  2. Pour 1 1/2 cups milk into a large saucepan. Add cocoa and chocolate to the milk.
  3. Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.
  4. Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.
  5. Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. During the last 5 minutes of freezing, add cherries and white chocolate chunks to the ice cream maker. If necessary, place the ice cream in the freezer to firm up before serving.


Per serving: 307 calories; 10 g fat (6 g sat, 3 g mono); 91 mg cholesterol; 47 g carbohydrates; 11 g protein; 2 g fiber; 115 mg sodium; 627 mg potassium.

Nutrition Bonus: Calcium (28% daily value), Magnesium & Potassium (18% dv).

Carbohydrate Servings: 3

Exchanges: 1/2 low-fat milk, 2 other carbohydrate, 1 fat

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