A simple, sweet, creamy, and decadent miniature chocolate chip-loaded ice cream using blended cherry pie filling, heavy cream, milk, vanilla, and sugar. This ice cream is fruity and chocolaty at the same time.

Now that the 4-Year Blogiversary of Faith, Hope, Love, & Luck is officially over, I was left with the decision of what the first recipe for our fifth year of food, recipe, and Brenna-related blogging should in fact be. Honestly, it wasn’t much of a decision. In this case, ice cream was the only way to go. I mean, really y’all, I’ve only shared four ice cream recipes so far this summer; I’m such a slacker. Just in case you missed any of those four previous ice cream recipes, they were Golden Oreo Peach Cobbler Ice Cream, Cherry Graham Cracker Pie Frozen Custard, Strawberry Sauce Reese’s Ice Cream, and Garden Mint Cookies and Cream Ice Cream.

Usually, I return our ice cream machine to our overcrowded garage at the end of summer so that I can focus on more baked treats. I thought it was only fitting that I should give our little ol’ ice cream machine one last chance to shine before squirreling it away for the winter. One last chance to create a creamy concoction that would allow us to sit on our back porch each evening in the cooling summer breezes and ooh and ahh after each fruit and chocolate-laden bite. One more chance to once again find ourselves covered in mosquito bites the morning after ice cream indulgence because we just couldn’t bear to bring ourselves inside away from their persistent late-summer attacks.

You get the point. Summer is ending, school is back in session, Labor Day is only a little over a week away, and mums, pumpkins, and skeletons are already starting to hit the stores. Is there a better way to say goodbye to summer than to make a batch of Blended Cherry Chocolate Chip Ice Cream? I think not. Especially considering that pumpkin spice everything is about to become a reality. Sigh. While I’m ready for all of the Halloween decorations, I’m just not sure I’m ready to be faced with the startling shock of how many foods can be ruined by adding pumpkin spice to them. Do you agree, or are you simply one of the masses that worship this disturbing food trend?

Ingredients:

• 1 1/2 Cups Cherry Pie Filling
• 2 Cups Heavy Whipping Cream
• 1 Cup Whole Milk
• 2 Tablespoons Vanilla Extract
• 1/4 Teaspoon Kosher Salt
• 1 Cup Miniature Semi-Sweet Chocolate Chips

Directions:

1. Place the pie filling, cream, milk, vanilla, and salt in a blender; purée for 1 minute.
2. Pour the ice cream base into an ice cream machine and churn until thick.
3. Add the miniature chocolate chips and allow them to churn until evenly distributed.
4. Spoon the ice cream into freezer-safe containers and freeze for at least 4 hours before serving.

Suggestions:

• I suggest using Homemade Bing Cherry Pie Filling in this recipe. As an added bonus, you will have enough pie filling left over to make two Cherry Bundt Breakfast Danishes. Canned pie filling will work just as well, however, homemade is always better.
• This ice cream will take a bit longer to churn due to the water content of the cherries.

Improvements:

• Add a 1/2 cup of sliced almonds to the ice cream in addition to the chocolate chips.
• When shopping for chocolate chips, keep an eye out for Ghirardelli Semi-Sweet Chocolate Mini Chips, which I find to taste so much better than any other brand on the market.
• It’s the end of summer and you still haven’t purchased an ice cream machine? What are you waiting for? It’s never too late for ice cream.
• If you make your own Homemade Bing Cherry Pie Filling, spoon some over the ice cream before serving.
• CLICK HERE to check out all of our other delicious ice cream recipes.

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Blended Cherry Chocolate Chip Ice Cream

Ingredients:

• 1 1/2 Cups Cherry Pie Filling
• 2 Cups Heavy Whipping Cream
• 1 Cup Whole Milk
• 2 Tablespoons Vanilla Extract
• 1/4 Teaspoon Kosher Salt
• 1 Cup Miniature Semi-Sweet Chocolate Chips

Directions:

1. Place the pie filling, cream, milk, vanilla, and salt in a blender; purée for 1 minute.
2. Pour the ice cream base into an ice cream machine and churn until thick.
3. Add the miniature chocolate chips and allow them to churn until evenly distributed.
4. Spoon the ice cream into freezer-safe containers and freeze for at least 4 hours before serving.

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To make the dreamiest homemade ice cream this summer, we’re sharing our list of must-have supplies to get you started on your ice cream-making adventure. With these simple supplies, you can make delicious homemade ice cream that will delight both your friends and family. CLICK HERE to read more.

There’s no better time of year to enjoy a bowl of ice cream than during the hot summer months of June, July, and August. And when that ice cream’s homemade, it’s even more enjoyable. So, break out the ice cream machine and get ready to churn an unforgettably rich and creamy frozen dessert treat to help you survive the scorching summer heat. CLICK HERE for the recipes.