Some days begin with a soft feeling I can’t quite explain, carried that quiet tone from the start.
I found myself moving slowly, almost letting the day unfold without direction.
I think I needed something sweet and unhurried, something that reminded me of simple joys.
This Cherry Garcia ice cream always brings that soft lift when I need it.
There’s something grounding about folding sweet cherries and chocolate into a smooth base, letting each swirl calm the day a little.
So that’s why it’s been sitting in my thoughts, waiting to be made again. If you’re craving something cool, creamy, and comforting, I think you’ll enjoy this too.
Why I Make This So Often?
I come back to this recipe because it carries the perfect mix of sweetness, creaminess, and texture. The cherries bring brightness, while the chocolate adds richness that feels nostalgic.
It’s the kind of dessert that feels indulgent but still gentle. A scoop is enough to settle the day a little.
I also love how simple it is to make, whether I use an ice cream machine or go no-churn. The base always turns out smooth and dreamy.
And honestly, this flavor just makes me happy. It’s a little taste of childhood comfort with a homemade twist.
What Makes This Cherry Garcia Ice Cream So Amazing?
Heavy Cream (2 cups) — Creates the ultra-rich, smooth base that makes the ice cream creamy and scoop able.
Whole Milk (1 cup) — Adds softness and helps balance the richness of the cream.
Sugar (¾ cup) — Sweetens the base and helps achieve a silky texture.
Vanilla Extract (1 tsp) — Adds warmth and depth that enhances the cherry and chocolate flavors.
Cherries (1 cup, chopped) — Brings bright, juicy bursts of sweetness in every scoop.
Chocolate Chunks (½ cup) — Adds rich contrast and the signature Cherry Garcia texture.
Salt (pinch) — Balances the sweetness and rounds out the flavor.
Cherry Garcia Ice Cream Recipe
Equipment
- Ice Cream Maker
Ingredients
- 1/2 cup shaved chocolate Hershey’s Special Dark Chocolate Candy Bar
- 1/2 cup fresh Bing cherries halved and pitted
- You may use canned cherries but drain the syrup first
- 4 large eggs
- 1 1/2 cups granulated white sugar
- 4 cups heavy or whipping cream
- 2 cups milk
Instructions
- Refrigerate shaved chocolate and cherries in separate bowls.
- Heat cream and milk in a saucepan over medium-low heat.
- Whisk eggs until fluffy, then mix in sugar.
- Slowly add 1/3 of the hot cream/milk mixture to the egg mixture to temper.
- Add the rest of the cream/milk mixture, then heat to 175°F.
- Chill custard until it reaches 40°F.
- Churn in an ice cream maker according to the instructions.
- Add chocolate and cherries just before it’s done, then freeze until desired consistency.
Nutrition
How This Recipe Fits Into My Day?
On slow days, preparing ice cream feels peaceful. Mixing the base and folding in the cherries becomes a small ritual.
On busy days, it becomes a treat waiting in the freezer something cool and soothing to come back to.
It asks nothing from me yet gives so much comfort.
When I want something refreshing but cozy, this recipe always meets me halfway. It’s bright from the fruit, rich from the chocolate, and smooth all the way through.
And on days when I want to share something joyful, this is a flavor everyone seems to love. It never disappoints.
Tips I Will Recommend You To Follow!
- Metal Magic: For a faster freeze, use a metal container. Metal conducts cold better than plastic or glass, helping your ice cream firm up more quickly. It’s especially handy when you’re craving Cherry Garcia ASAP!
- Freezer Placement: Store your ice cream in the back of the freezer, away from the door. The back is colder and more stable than the door, which fluctuates in temperature. For homemade ice cream, this placement is key to achieving a quicker and more even freeze.
- Serving Size Insight: This recipe yields about 1/2 gallon of ice cream, translating to roughly 4 pints or 12 generous scoops. Ideal for sharing or indulging!
- Storage Tips: To maintain quality, keep your ice cream in an airtight container. Glass containers are excellent for this purpose and help prevent freezer burn. This recipe fits perfectly into two standard glass containers.
- Gluten-Free Assurance: This Cherry Garcia ice cream is naturally gluten-free, but always double-check that your chocolate is gluten-free. Many chocolates are, but labels provide the final word.
- No Substitutions: Stick to heavy cream and sweetened condensed milk as specified. Substituting ingredients can affect both taste and texture, so keep the recipe as is for the best results.
- Scooping Secrets: Use a wet ice cream scoop for smoother serving. Wetting the scoop slightly before use ensures the ice cream releases effortlessly, avoiding the frustration of it sticking or breaking apart. This tip comes from my time at a frozen custard shop and makes a noticeable difference.
Mouthwatering Treats To Enjoy With Cherry Garcia Ice Cream!
Conclusion
There’s something special about a dessert that feels both refreshing and nostalgic at the same time. This Cherry Garcia ice cream brings that balance so effortlessly.
Each time I make it, I’m reminded how simple ingredients can create something quietly joyful. It has a way of softening the day, one scoop at a time.
It’s a recipe that fits into any season and any mood—bright, creamy, and comforting in all the right ways. I hope it brings the same sweetness and ease to your day.
