Cherry Garcia Ice Cream Copycat
A delicious homemade version of the famous Cherry Garcia ice cream, featuring big cherry chunks and dark chocolate pieces.
Ingredients
Ice Cream Base
- 2 cups cold heavy whipping cream Ensure it's cold for better whipping
- 1 can sweetened condensed milk (14 ounces)
- 1 teaspoon vanilla extract
- 1 pinch salt
Mix-ins
- 1 to 1.5 cups cherries (fresh cooked down, or frozen thawed and drained) Adjust based on preference
- 3/4 cup chopped dark chocolate (or semi-sweet) Chop for better texture
- 1 to 2 teaspoons lemon juice (optional) Use if cherries need extra flavor
Instructions
Preparation
- If you're cooking fresh cherries: chop and pit them, then simmer in a small pan with a spoonful or two of sugar for about 6 to 10 minutes until soft and glossy.
- Cool the cooked cherries completely before use.
Whipping Cream
- Whip the cold heavy cream until stiff peaks form using a hand mixer.
Mixing
- In a separate bowl, stir together the condensed milk, vanilla, and salt.
- Gently fold the condensed milk mixture into the whipped cream in two additions.
- Fold in most of the cherries and most of the chopped chocolate, saving a little for the top.
Freezing
- Pour the mixture into a loaf pan and sprinkle the remaining cherries and chocolate on top.
- For a swirl effect, drag a butter knife through the top a couple of times.
- Cover with parchment paper or plastic wrap, then freeze for at least 6 hours or overnight.
Notes
Let the ice cream sit out for 5 minutes before scooping for smoother servings. Best consumed within the first week for the best texture.