Chocolate Velvet Ice Cream with Cherry Sauce

I was wanting to make and share this chocolate ice cream with you guys because it’s one of my favorites! I love it with fresh cherry sauce, a combination I find irresistible. And it deserves the word velvet; though cheesy, it’s self-explanatory.

It is a different experience than buying the commercial kind. Fresh ingredients and pairings we love I think account for it being superior. 

I have an old ice cream maker, the one that needs the bowl to be already frozen and that doesn’t do an excellent job. But it gets there. The ice cream is super creamy. So I don’t complain.

This is a very old fashioned ice cream made with yolks and cream.

The chocolate cream, once it’s very cold and ready to be put in the ice cream maker, is simply luscious, so creamy and unctuous you’d want to eat it like that.

Ice cream machines.

What these machines do is churn the ice cream base for a period of time to prevent crystallization when it’s frozen and kept in the freezer. 

I have a very old one and it works very well. It’s from Cuisinart, and this is probably the modern model.

It’s the type that you have to freeze the bowl, so I just have it in the freezer at all times, year-round, so it’s ready whenever I want to make ice cream. 

Making the cherry sauce.

Start by pitting fresh cherries. Or maybe you’re lucky to be able to buy frozen pitted cherries. 

A cherry pitter is essential in my opinion. You can buy them online, of course. 

Make sure you wear an apron or something to cover your clothes because some pits will probably fly were they’re not supposed too until you get the drift of the pitter. Similar to taking the seeds out of a pomegranate. Cover your clothes. 

Tips for the sauce.

Any cherry qualifies for the sauce as long as they’re edible, not rotten, of course. If you have fruit that is not very ripe or sweet they are great for making the sauce. 

Sugar, I love using brown. But you can use whatever you like, white, powdered, coconut, muscovado. Simply know that each sweetens differently. 

Other recipes you might like:

No-Churn Strawberry Ice Cream
Chocolate Chip Cookie Ice Cream
Ice Cream Granola Truffles
The Best Chocolate Ice Cream Ever
Easy No-Churn Chocolate Baileys Ice Cream

Let me know if you make this recipe! I’d love to hear what you think about it.
Thank you for being here, I appreciate it! Let’s connect via Facebook, Instagram, and Pinterest.

Chocolate Velvet Ice Cream with Cherry Sauce

• Author: Paula Montenegro
• Prep Time: 20
• Cook Time: 60
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Category: Desserts
• Method: Cooking + freezing
• Cuisine: International

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Description

I was wanting to make and share this chocolate ice cream with you guys because it’s one of my favorites! I love it with fresh cherry sauce, a combination I find irresistible. And it deserves the word velvet; though cheesy, it’s self-explanatory.

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Scale 1x2x3x

Ingredients

• Ice cream made exactly as written in Gourmet (august 1997)
• See recipe at epicurious.com

For the cherry sauce:

• 1 pound (450g) fresh cherries, pitted
• 2 Tbs light brown sugar
• 1 or 2 Tbs cassis liqueur (optional)
• 1 or 2 Tbs water

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Instructions

1. Put cherries in a saucepan, add the sugar and cook, stirring constantly, for 2 minutes.
2. Add cassis and 1 or 2 Tbs water. If you’re not using the liqueur, increase water by 2 tablespoons.
3. Let cook for about 5 minutes, until cherries soften a bit and the sauce is syrupy.
4. Keep refrigerated and use cold over ice cream.

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Keywords: chocolate velvet, chocolate velvet ice cream, cherry sauce

Ice cream recipe from Gourmet magazine.

Paula Montenegro

A baker for more than 30 years, I love testing recipes and sharing the best of what I find. I'm mostly self-taught with some time spent in baking school. I believe we can all be bakers and cooks with the right instructions and simple ingredients. If you're craving easy recipes with amazing results, you're in the right place. Let's get into the kitchen!