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It was one of those Tuesday nights. The kind where the kids came home starving, I was juggling work calls and homework, and the kids’ chorus was already chanting, “Mom, what’s for dessert? Something with chocolate, please?” I was exhausted, my husband was away on a business trip, and I figured: why not try making Cherry Garcia ice cream from scratch? It started as a desperate bribe for the kids to eat their greens, and ended up as the best thing I’d whipped together that week.

Every summer I stock up on Bing cherries (they’re sweet and perfect for desserts), but honestly I’ve had to use frozen or even jarred cherries when the store runs low. A lot of bloggers note that fresh cherries are amazing for this flavor – one even mentions that cherries are “of the highest quality when…in season” – so I always try to grab a bag when I see them. After pitting and simmering some with a splash of lemon juice and sugar (to get that jammy cherry syrup), I added handfuls of chopped cherries plus grated dark chocolate. Pro tip: I often freeze the chopped cherries and chocolate bits for 15 minutes before mixing them in – it keeps the ice cream base colder so everything doesn’t melt into a soup.

Custard Base vs. No-Churn Tricks

As a busy mom, I cheat a bit when I can. If I have time (or get ahead of the game on a Saturday), I make a custard-based ice cream on the machine: heating cream, milk and egg yolks into a silky custard. But some nights I’m half asleep, so I do a no-churn version. For those frantic “I need ice cream now” moments, I whisk together sweetened condensed milk and whipped cream (with a splash of vanilla) and pour it all into a container. It really does turn out creamy and dreamy – one blog even reassures that you can skip the egg-custard and just use condensed milk plus whipped cream for a rich texture. It’s amazing what a difference that little shortcut makes when the clock is ticking and the kids are waiting. (If you do have the time, the traditional churned custard is a tad silkier – but honestly, my family usually can’t tell the difference once there are cherries and fudge swirls on top.

When I do take the custard route, I’ve learned the hard way to go slow and steady. My first attempt ended up with hot milk scrambled into little eggy lumps – #momfail. Now I pour the scalded milk very slowly into the yolks while whisking like crazy, just like they recommend: “Heat your milk slooowwlly… and add [it] even slower to the eggs…to prevent the eggs from scrambling”. It seems obvious now, but in the heat of the moment, I’m always surprised how a few seconds more of patience saves a ruined batch.

Ingredients & Favorites

I have my go-to brands and sub tricks at this point. I usually use organic heavy cream (around here it’s often Wild Meadow Dairy or store-brand organic) for that rich base. I always grab Nielsen-Massey vanilla extract if I remember (a spoonful of good vanilla really makes the ice cream taste homemade). For sweetness, I stick with fine granulated sugar, but sometimes I mix in a little honey or maple if I’m out of sugar – it adds a funky, almost caramel note.

For the cherries, I love dark sweet Bing cherries (Costco often has huge bags), but I admit I’ve also tried tart Montmorency cherries for extra tang (closer to a pie-cherry flavor). Montmorency are actually a sour cherry often found in baking. I found they make the ice cream more tangy, which my husband likes, but the kids always trade their tart cherry bites with each other and beg me to add more chocolate instead. Speaking of chocolate, I usually chop up a Hershey’s Special Dark chocolate bar into flakes – that’s exactly what the Ben & Jerry’s recipe calls for. I’ve tried Ghirardelli or semisweet chips, but honestly, that special-dark Hershey’s bar has just the right bittersweet punch.

Sometimes I swirl in homemade hot fudge sauce or even Nutella towards the end of churning. The kids are not picky: more fudge, more cherries, they say. My 12-year-old will only eat it if there’s extra chunks of chopped bittersweet chocolate on top, while my 8-year-old requests toasted almond slivers (to pretend it’s “fancy”). Hey, who am I to argue?

Tricks & Tips from a Mom’s Kitchen

• Pit cherries quickly: A handheld cherry pitter is so helpful, but when I’m out I even use a sturdy straw trick that I read about. (Seriously, stick a straw through and pop that pit out – such a lifesaver when prepping two cups of cherries.)
• Prep ahead: I almost always pit and chop the cherries a day in advance. If I know I’m going to make the ice cream after dinner, I have the cherries ready in a bowl in the fridge (or freezer if I want them extra cold). That way I’m not scrubbing a counter at 9pm with the kids yawning behind me.
• Salt is magic: A tiny pinch of salt in the base really makes everything brighter. It sounds weird, but it cuts the sweetness just a touch, letting the cherry and chocolate flavors pop.
• Layer in add-ins at the end: Once the base is churned or whipped and still soft, I fold in frozen cherry pieces and chocolate. This keeps them from all sinking to the bottom or melting (the frozen hack also helps with this).
• Freezer container tip: I line my ice cream tub with parchment paper, leaving some overhang. Once frozen, I can pull up the parchment like a sling for easy scooping. No chiseling ice block!

How the Family Reacts

Oh, they lose their minds over this stuff. When I put out bowls of Cherry Garcia, the kids do a mini happy dance – at 8 and 12, my little critics are not easily impressed with my cooking, but ice cream is a guaranteed crowd-pleaser. They have preferences, of course: the older one loudly demands double the cherries (“Mom, I want a cherry explosion!”) while the littler insists on extra fudge and a sprinkle of sea salt. Husband (the traveling one) will sample a spoonful when he gets back and usually says it’s better than store-bought. When he’s home, we joke he could sell it on the side of the road.

Even the dog gets in on it – I swear, when he sees me scooping ice cream into bowls, he jumps with puppy-dog eyes like he’s starving (don’t worry, he only gets a tiny taste of whipped cream).

We’ve also found fun ways to mix it up: sometimes we churn in crushed Oreo cookies instead of chocolate; other times I blend in a spoonful of peanut butter for a peanut-cluster twist the kids call “Garcia-PB”. Obviously not traditional, but hey – in our house, if we’ve made it once, we’ll make it again with a twist.

Real Life, Real Recipes

Between homework, soccer practice, and PTA meetings, my kitchen isn’t a flawless lab. Grocery shopping can be a comedy of errors: last week the store was out of heavy cream, so I improvised by warming up some milk with a pat of butter, and it turned out… well, not quite as rich, but it got us through until I could restock. And one evening, I genuinely forgot to refrigerate the mixing bowl for the ice cream maker, so the first batch was sadly icy. Now I keep a note on my phone: “Day before – chill the bowl!”

At the end of all this chaos, making Cherry Garcia ice cream has become a fun ritual. It’s something we look forward to – and it turns a ho-hum weeknight into a little celebration. The recipe isn’t perfect every time (sometimes the texture is a bit soft or a batch disappears too fast!), but that’s life. What matters is we’re all together in the kitchen (or sneaking scoops from the freezer), sharing the sweet, slightly messy payoff of a homemade treat.

Seriously, next time you’ve got a jar of cherries and a sad pint of vanilla ice cream, try shaking it up. Whip it, fold in those cherries and choc chunks, and give it a taste. Your kids (and maybe you) will thank you for a simple dessert that tastes like a hug in a bowl. Enjoy!

Homemade Cherry Garcia-Inspired Ice Cream

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

25

minutes

Cooking time

10

minutes

Calories

390

kcal

Total time

6

minutes

You need to cool it overnight in the fridge.

This homemade Cherry Garcia-inspired ice cream is packed with sweet cherries, rich dark chocolate chunks, and creamy vanilla goodness. Whether you churn it or go the no-churn route, it’s an easy, family-favorite treat that tastes like summer in every bite. Perfect for weeknight cravings or weekend fun!

Ingredients

For the Ice Cream Base (Churn Method)

• 2 cups heavy cream

• 1 cup whole milk

• ¾ cup granulated sugar

• 1 tablespoon pure vanilla extract

• Pinch of salt

• 5 large egg yolks

• For Add-ins

• 1¼ cups pitted and chopped sweet cherries (fresh or frozen)

• ¾ cup chopped dark chocolate (Hershey’s Special Dark or bittersweet)

• Optional: 1 tablespoon lemon juice (to brighten cherries)

• No-Churn Version (Shortcut Base)

• 2 cups heavy cream, cold

• 1 (14 oz) can sweetened condensed milk

• 1 tablespoon pure vanilla extract

• Pinch of salt

Directions

🥄 Prep the Cherries

• Pit and chop cherries into small pieces.
• Optionally, simmer with 1 tbsp sugar and 1 tbsp lemon juice for 3–4 mins to soften. Cool completely and freeze for 15 mins before using.
• Churn Method
• In a saucepan, heat cream, milk, and ½ cup sugar over medium heat until just steaming—not boiling.
• In a separate bowl, whisk egg yolks with remaining ¼ cup sugar.
• Slowly pour hot milk mixture into yolks while whisking constantly.
• Return mixture to saucepan and cook on low, stirring constantly, until it thickens enough to coat the back of a spoon (170–175°F).
• Remove from heat, stir in vanilla and pinch of salt.
• Chill mixture in the fridge for at least 4 hours (or overnight).
• Churn in your ice cream maker according to instructions.
• In the last 2 minutes of churning, add frozen cherry pieces and chopped chocolate.
  
• Transfer to a freezer-safe container and freeze 2–4 hours or until firm.
• No-Churn Method
• Whip cold heavy cream to stiff peaks.
  
• In a separate bowl, stir together sweetened condensed milk, vanilla, and salt.
• Gently fold whipped cream into the condensed milk until combined.
• Fold in frozen chopped cherries and chocolate.
• Pour into a loaf pan or container lined with parchment. Cover and freeze for 4–6 hours or overnight.

Notes

• Freeze your mix-ins before adding to prevent melting.
  Add toasted almonds or a swirl of fudge sauce for bonus points.
  Let the ice cream sit at room temp for 5–10 mins before scooping for the creamiest texture.