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Homemade Cherry Garcia Ice Cream

Jessica T. Brown
Creamy, naturally sweet Cherry Garcia Ice Cream with a rich vanilla base, fresh cherries, and dark chocolate chunks.
Quick, customizable, and freezer-friendly, it’s an indulgent homemade dessert perfect for soft-serve or firm scoops.
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Prep Time 5 minutes
Cook Time 45 minutes
Freezing Time 3 hours
Total Time 3 hours 50 minutes
Course Dessert
Cuisine American, Homemade
Servings 6

Equipment

  • 1 Cuisinart Ice 100 Compressor Ice Cream Maker
  • Whisk
  • Kitchen Shears
  • 9×5-inch loaf pan
  • Heatproof Bowl

Ingredients
  

Vanilla Ice Cream Base:

  • 2 cups heavy cream
  • 1 cup milk whole or skim
  • 1/2 cup dark maple syrup
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons pure vanilla extract

Mix-Ins:

  • 12 oz frozen pitted cherries adjust to taste
  • 1 –2 oz dark chocolate chopped
  • 1 –2 oz dark chocolate melted

Instructions
 

  • Prepare Ice Cream Base: In a large mixing bowl, whisk together heavy cream, milk, dark maple syrup, salt, and pure vanilla extract until smooth and fully combined.
    This ensures a uniform flavor and creamy consistency.
    Pour the mixture into your ice cream maker and follow the manufacturer’s instructions to churn until it reaches a soft-serve stage, typically around 40 minutes for a compressor-style machine.
  • Prepare Cherries: While the ice cream churns, allow the frozen cherries to thaw slightly at room temperature until soft but not mushy.
    Use kitchen shears or a sharp knife to cut the cherries into quarters or your preferred size.
    Place them in a strainer to drain any excess liquid to prevent the ice cream from becoming watery.
  • Prepare Chocolate: Chop 1–2 ounces of dark chocolate into small chunks and set aside.
    Melt another 1–2 ounces in a heatproof bowl using a microwave or double boiler.
    This melted chocolate will create decadent swirls throughout the ice cream, giving it the classic Cherry Garcia look and taste.
  • Incorporate Mix-Ins: When the ice cream reaches the soft-serve stage, gently fold in the quartered cherries and chopped chocolate chunks.
    Use a spatula or a knife to drizzle the melted chocolate into the mixture.
    This step creates marbled chocolate swirls while keeping the cherries intact and evenly distributed.
  • Freeze for Firmness or Serve Soft-Serve: For soft-serve style ice cream, serve immediately.
    For a firmer texture, transfer the ice cream into a 9x5-inch loaf pan or other freezer-safe container.
    Smooth the top, drizzle extra melted chocolate if desired, press plastic wrap directly onto the surface, and freeze for at least 3 hours before scooping and serving.

Notes

  • Use fully thawed cherries to avoid excess liquid in the ice cream, which can make it watery.
  • Dark chocolate provides a richer, lower-sugar option; feel free to adjust the amount based on taste preferences.
  • Whole milk yields a creamier base, but skim milk reduces fat content while maintaining flavor.
  • Soft-serve can be enjoyed immediately, or freeze for 3+ hours for firmer scoops.
  • Press plastic wrap directly onto the ice cream surface to prevent ice crystals from forming.
  • Customize your mix-ins: additional fruits, nuts, or chocolate variations work beautifully.
  • A compressor-style ice cream maker eliminates the need to pre-freeze bowls and speeds up preparation.