Cherry Garcia Ice Cream – Homemade Creamy Cherry-Chocolate Delight

Adam

Cherry Garcia Ice Cream – Homemade Creamy Cherry-Chocolate Delight

Inspired by the iconic flavor, this rich, velvety ice cream is bursting with fresh cherries and dark chocolate chunks—perfectly sweet, creamy, and indulgent. 🎉 Introduction Bring the classic ice cream shop flavor home with this Cherry Garcia Ice Cream! Creamy custard-based ice cream swirled with sweet cherries and flecks of dark chocolate makes every bite a dreamy combination of fruity freshness and decadent chocolate. Whether served in a cone, a bowl, or straight from the container, it’s a nostalgic summer favorite you’ll love making yourself. 🍨✨

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Prep Time 30

chill and Churn time 4 30

Total Time 5

Servings: 10 scoops

Ingredients Equipment Method Notes

Ingredients

🍒 Fruit

½ cup Bing cherries pitted and chopped (fresh or canned, drained)

🍫 Chocolate

½ cup chopped Hershey’s Special Dark chocolate bar or preferred dark chocolate

🥚 Custard Base

4 large eggs
1½ cups granulated white sugar

🥛 Cream & Milk

4 cups heavy cream or whipping cream
2 cups whole milk

Equipment

Ice cream maker (freezer bowl or compressor style)
Medium and large saucepans
Mixing bowls
Whisk
Knife & cutting board
Measuring cups & spoons
Heatproof spatula

Method

Step 1: Make the Custard Base

In a medium saucepan, whisk eggs and sugar together until smooth.
Stir in milk over medium heat; cook until thickened slightly (170°F), stirring constantly—do not boil.
Remove from heat and pour through a fine mesh strainer into a large bowl to remove any curdled bits.

Step 2: Add Cream & Chill

Stir in heavy cream until combined.
Cover and refrigerate mixture at least 4 hours or overnight until very cold.

Step 3: Prepare Mix-Ins

Chop cherries into small pieces; set aside.
Chop chocolate into rough chunks; set aside.

Step 4: Churn the Ice Cream

Pour chilled custard into your ice cream maker; churn according to manufacturer’s instructions.
When ice cream reaches soft-serve consistency, fold in cherries and chocolate pieces.

Step 5: Freeze Until Firm

Transfer ice cream to a freezer-safe container.
Cover and freeze at least 4 hours until scoopable.

Notes

🥄 Variations
Vegan: Use coconut milk and dairy-free chocolate, skip eggs for a no-custard base

Extra Cherry: Double the cherries for more fruity bites

Nutty Crunch: Fold in toasted chopped almonds or pecans

Boozy Twist: Add 1 tbsp Kirsch or cherry liqueur to custard

🧊 Storage & Serving
Freezer: Store in airtight container for up to 2 weeks

Serving Tip: Let soften at room temperature 5 minutes before scooping for creamiest texture

❓ 10 FAQs
Can I use frozen cherries?
Yes—thaw, drain, and chop before adding.

Can I use a no-churn method?
For best results, an ice cream maker is recommended for creamy texture.

Do I need an egg-based custard?
It gives a creamier texture, but you can skip for a Philadelphia-style ice cream.

Can I use milk chocolate?
Sure—though dark balances cherry sweetness best.

Do I have to strain the custard?
Yes—it removes cooked egg bits for smooth ice cream.

Can I add cherry syrup?
Yes—swirl in a few tablespoons before freezing.

Will canned cherries work?
Yes—just drain well and chop.

How long does it last?
Best enjoyed within 2 weeks for freshest flavor.

Can I make it sugar-free?
Use a sugar substitute compatible with ice cream.

What if I don’t have an ice cream maker?
Freeze custard in a shallow pan, stirring every 30 minutes until firm.

🏁 Conclusion
This Cherry Garcia Ice Cream is the perfect homemade treat: creamy, fruity, chocolatey, and nostalgic. With fresh cherries and dark chocolate in every bite, it’s everything you love about the classic—made right in your kitchen. 🍒🍫🍨