It’s official—this is the last summer dessert I’m sharing with you all. I know, I know, there are still a few recipes left to squeeze out before we fully embrace fall, but when it comes to dessert, this is it. The cherry on top, literally.

I’m talking about a no-churn cherry ice cream with chocolate crunchies that’s so good, you’ll wish you could hit the rewind button on the calendar just to have a few more warm days to enjoy it. Big, juicy cherries meet crisp chocolate cookies, and together they create an ice cream that’s all about the bits and pieces. Because if you’ve ever been to Cold Stone, you know that it’s not just the ice cream—it’s what’s inside that counts.

Let’s get one thing straight: this isn’t just any cherry ice cream. It’s homemade jammy cherries swirled into a creamy base, layered with chunks of crisp chocolate cookies for that perfect crunch in every bite. The kind of crunch that makes you close your eyes and just feel summer.

And before you ask—yes, it’s no-churn. Because who has the space for an ice cream maker? Not me. All you need is a bowl, a whisk, and a little bit of freezer space. The hardest part is waiting for it to set.

This ice cream is a love letter to those last glorious days of summer. The days when the sun is still warm, but there’s a hint of fall in the air. When you’re not quite ready to say goodbye to the long, lazy afternoons and the easygoing meals that stretch into the evening.

So, if you’ve got a few cherries hanging around or a pack of chocolate cookies that’s begging to be crumbled, this is your sign. Whip this up, let it freeze, and savor every bite. It’s the perfect way to send off summer, and trust me, you won’t regret it.

Next week, we’re diving into some final summer recipes before the big shift to all things cozy and autumnal, but for now—this is dessert. And it’s perfect.

Print Recipe

Cherry No Church Ice Cream with Chocolate Crunchies

Course: Dessert

Ingredients

1 cup cherries fresh or frozen
1/2 cup honey
2 cups heavy whipping cream
14 oz sweetened condensed milk
8 oz chocolate cookie pieces like Oreos or Tate’s double chocolate cookies

Instructions

Make the cherry jam by combining cherries and honey in a small pot over medium high heat. Cook until cherries break down slightly and thicken, about 10 minutes. Allow to cool completely.
In a large bowl, use a hand mixer or stand mixer to whip the cream to stiff peaks.
In a second large bowl add sweetened condensed milk and using a spatula stir for about 1 minute until is loosens. Add 1/2 of the cherry jam and stir to combine.
Fold in 1/3 of the cream to the cherry milk mixture. Add in the remaining cream and gently fold to preserve as much air as possible.
In your 9×13 pan, layer 1/2 of the cherry ice cream base, a few tablespoons of the cherry jam and 1/4 cup of chocolate cookie crumbs.
Repeat the layering process. Freeze for 4-6 hours or over night.