Short description

A homemade twist on the beloved ice cream flavor, this rich Cherry Garcia combines creamy vanilla custard with energetic bursts of dark chocolate and fresh cherries—perfect for summer afternoons or any time you crave a luscious frozen treat.

Why You’ll Love This Recipe

Creamy custard base enriched with heavy cream and eggs
Bursts of flavor from juicy cherries and shaved dark chocolate
Customizable—choose your favorite dark chocolate variety and cherry type
Gluten‑free friendly—just pick gluten‑free chocolate

Ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

Mix‑ins (added at the end)

¼ cup shaved or chopped dark chocolate
¼ cup fresh Bing cherries, halved and pitted

Ice Cream Base

2 cups heavy whipping cream (or “regular” cream)
1 cup 2% or whole milk
¾ cup granulated white sugar
2 large eggs
1 teaspoon vanilla extract
¼ teaspoon salt

Directions

Prep mix‑ins: Place shaved chocolate and halved cherries in separate small bowls, cover, and refrigerate until needed.
Heat dairy: In a saucepan, combine heavy cream, milk, and sugar. Warm over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture is hot (but not boiling). Remove from heat.
Tempered eggs: In a mixing bowl, whisk the eggs until they become light and fluffy (about 1–2 minutes). Stir in vanilla and salt.
Temper custard: Slowly pour 1 cup of the hot cream mixture into the eggs while whisking constantly to prevent curdling.
Cook custard: Return the egg‑cream mixture to the saucepan. Over medium‑low heat, stir constantly until the custard thickens—enough to coat the back of a spoon, about 10–15 minutes. Be careful not to let it boil.
Chill base: Remove from heat and allow the custard to cool to room temperature. Then refrigerate, loosely covered, until fully chilled (ideally overnight).
Churn: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions.
Add mix‑ins: In the final minute of churning, add the chilled chocolate and cherries so they are gently folded in without breaking down.
Freeze to set: Transfer the soft ice cream to a freezer-safe container. Freeze for at least 2–4 hours, or until firm enough to scoop.

Servings and timing

Yield: About 1 quart of ice cream, 6–8 servings
Prep time: 20 minutes (plus chilling time)
Chilling time: 8+ hours in refrigerator
Churning time: Approx. 20–30 minutes depending on your machine
Firm‑up time: 2–4 hours in freezer
Total time: Around 12–14 hours (mostly inactive chilling/freezing)

Variations

Use frozen cherries—thaw and drain well before folding in.
Try different chocolate—semi-sweet, bittersweet, or flavored varieties like mint or espresso.
Add a swirl—fold in cherry compote or fudge ribbon after churning.
Add nuts—mix in chopped toasted almonds or pecans with the chocolate and cherries.
Non-dairy version—use coconut cream and a vegan egg substitute (e.g., cornstarch slurry or aquafaba).

Storage/Reheating

Store in an airtight container in the freezer for up to 1 month—best consumed within 2–3 weeks for optimal texture and flavor.
Soften for 5 minutes at room temperature before scooping to restore creaminess.

FAQs

1. Can I use frozen cherries instead of fresh?

Yes—just thaw completely and drain to remove excess liquid before adding to the churned ice cream.

2. What type of chocolate works best?

Dark chocolate between 60–70% cocoa gives rich flavor and a nice contrast to sweet cherries.

3. Do I need an ice cream maker?

While countertop ice cream makers yield the best texture, you can freeze the custard in a container, stirring every 30 minutes as it freezes to reduce ice crystals.

4. Why do I need to chill the custard overnight?

Proper chilling ensures the custard is fully cold and thickened—this helps churn faster and produces smoother texture.

5. Can I skip the eggs and make a French-less ice cream?

Yes, but it becomes a Philadelphia-style ice cream, which is lighter and less creamy—skip the tempering and eggs, and mix dairy and sugar directly.

6. Why temper the eggs?

Tempering prevents the eggs from scrambling when adding warm liquid, ensuring a smooth custard base.

7. Is this gluten-free?

Yes—just check that the chocolate is certified gluten-free.

8. Can I double the recipe?

Yes—just ensure your ice cream maker’s bowl can handle it, or churn in batches.

9. How do I prevent ice crystals?

Chill custard thoroughly, churn at the right temperature, and store in a cold part of the freezer with minimal air exposure.

10. How long does the base stay good in the fridge?

The custard base will stay good refrigerated (tightly covered) for up to 2 days before churning.

Conclusion

This Cherry Garcia Ice Cream recipe delivers a homemade take on a fan-favorite flavor—rich custard infused with dark chocolate shards and fresh cherry pops. With a simple custard technique and the joy of classic mix‑ins, this ice cream is a crowd-pleasing treat that’s perfect for summer or any day you’re craving something cold, creamy, and indulgent.