Cherry Garcia Ice Cream
This Cherry Garcia Ice Cream recipe brings together the perfect blend of creamy ice cream, juicy cherries, and rich chocolate chunks. Inspired by the classic flavor, this homemade version is just as indulgent, if not more. With fresh, high-quality ingredients and a simple process, you’ll be enjoying a scoop of this refreshing, fruity, and chocolaty treat in no time!
Equipment
- 1 Ice Cream Maker (recommended for smooth, creamy texture)
- 2 Mixing Bowls (1 large for the ice cream base, 1 small for cherries)
- Measuring cups & spoons
- Rubber spatula
- Airtight Container (for storing the finished ice cream)
Ingredients
- 2 cups 480 ml heavy cream
- 1 cup 240 ml whole milk
- 3/4 cup 150 g granulated sugar
- 1 tbsp 15 ml vanilla extract
- 1 1/2 cups 225 g fresh cherries, pitted and chopped
- or frozen cherries, thawed and drained
- 1/2 cup 85 g dark chocolate chunks or chips
Instructions
Step 1: Prepare the Cherry Base
- Wash and pit the cherries. Roughly chop them into bite-sized pieces.
- Optional: Simmer the cherries with a tablespoon of sugar in a saucepan over low heat for about 5–10 minutes to release their juice and enhance the flavor. Allow them to cool before using.
Step 2: Make the Ice Cream Base
- In a large mixing bowl, combine the heavy cream, whole milk, granulated sugar, and vanilla extract.
- Whisk the mixture together until the sugar has fully dissolved, creating a smooth base.
Step 3: Fold in the Cherries and Chocolate
- Gently fold the cooled cherries and chocolate chunks into the ice cream base using a spatula. Be careful not to overmix to keep the chunks intact.
Step 4: Churn the Ice Cream
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-30 minutes, until it reaches a soft-serve consistency.
Step 5: Freeze to Firm Up
- Transfer the churned ice cream to an airtight container and spread it evenly.
- Cover tightly with plastic wrap or a lid and freeze for at least 4 hours, or overnight, until firm and scoopable.
Notes
- Cherries: Fresh cherries give the best flavor and texture, but frozen cherries can be used as an alternative. Just make sure to drain any excess liquid.
- Chocolate: Use high-quality dark chocolate for a rich, satisfying contrast to the sweetness of the cherries. You can also experiment with milk or white chocolate if preferred.
- No Ice Cream Maker?: If you don't have an ice cream maker, simply pour the mixture into a shallow container and freeze, stirring every 30 minutes to break up ice crystals for 3–4 hours until creamy.
- Storage: Store the ice cream in an airtight container in the freezer for up to 2-3 weeks. Make sure it’s sealed well to prevent freezer burn.