Creamy Cherry Garcia Ice Cream: A No-Churn Summer Treat You’ll Crave
Short, Catchy Intro:
So you want ice cream that tastes like a party crashed into a brownie and decided to stay? Same. This Creamy Cherry Garcia no churn ice cream is the kind of dessert that makes you forget all your life choices in the best possible way. It is creamy, fruity, chocolatey, and zero fuss. No ice cream machine, no complicated custard, no panic. Just whip, fold, freeze, and then take credit.
Why This Recipe is Awesome (H2)
Why is this recipe awesome, you ask? First, it is ridiculously easy. You do not need fancy gear or a master chef brain to pull it off. Second, it captures that perfect balance of tangy cherries and bitter dark chocolate that keeps you spooning just one more bite. Third, it is no churn which means lazy cooks win big.
Also, it is forgiving. Overmix? Not a disaster. Forgot to pit some cherries and found a rogue pit later? Annoying, not catastrophic. And if you want to pair this with a crunchy almond tuile or quick summer cookies check out this fun collection of summer bites I love: https://amazingfoodall.com/13-irresistible-summer-appetizers-you-need/. Seriously, treats make everything better.
Ingredients You’ll Need (H2)
- 2 cups heavy whipping cream, cold and ready to fluff
- 1 (14 oz) can sweetened condensed milk, the secret creamy magic
- 1 tsp vanilla extract, because vanilla is classy
- 1 1/2 cups cherries, pitted and chopped, fresh or thawed from frozen
- 1 tbsp sugar, optional, for extra cherry sass
- 3 oz dark chocolate, chopped into small chunks, dramatic but necessary
Step-by-Step Instructions (H2)
- Cook the cherries. Put cherries and sugar in a saucepan and cook over medium heat for 5 to 7 minutes, stirring now and then. Let the cherries soften and release their juices, then take the pan off the heat and let it cool.
- Whip the cream. Pour the cold heavy cream into a chilled bowl and whip to stiff peaks. That means the cream holds its shape when you lift the whisk. Don t stop until it looks glossy and proud.
- Mix the sweet base. In a separate bowl stir the sweetened condensed milk and vanilla extract until smooth and slightly glossy. Simple and dreamy.
- Fold cream into base. Gently fold the whipped cream into the condensed milk mixture. Use a spatula, scoop from the bottom, and keep the air in the mix. You want light and fluffy, not pancake batter.
- Add the goodies. Fold in half of the cooled cherry mixture and the chopped dark chocolate. Keep it even so every bite has a surprise.
- Swirl the rest. Drop spoonfuls of the remaining cherries on top and swirl them through with the spatula for a marbled look. This makes it pretty enough to post, but not too precious to eat.
- Freeze and wait. Pour everything into a loaf pan or container, smooth the top, cover, and freeze for at least 6 hours until firm. Patient? Yes. Worth it? Absolutely.
Common Mistakes to Avoid (H2)
- Overwhipping the cream until it turns grainy. It happens. Stop when you get stiff peaks and walk away.
- Folding like a mixer. Pressing and stirring will deflate your fluffy base. Be gentle, like you are tucking in a cat.
- Using hot cherries. If you fold in warm cherries you will melt the whipped cream and get a sad puddle. Cool them first.
- Skimping on chocolate. Do not do that. A few extra chocolate pieces will not ruin anything. They will make you happy.
- Freezing for less than 6 hours. This is not a suggestion. It needs time to set so scoopable bliss happens.
Alternatives & Substitutions (H2)
- No heavy cream? Try a full fat coconut cream for a dairy free vibe. The texture shifts a bit but still rocks.
- No sweetened condensed milk? Don’t panic. You can try a thick, sweetened cashew cream but the recipe will change. IMO the original is easiest.
- Not a dark chocolate fan? Swap with milk chocolate or white chocolate. Dark gives contrast, but you do you.
- No fresh cherries? Frozen cherries work fine. Thaw them, drain a bit, then cook them as directed. They often need less sugar.
- Want a boozy adult scoop? Splash in a tablespoon or two of cherry liqueur when you fold in the cherries. Alcohol keeps it slightly softer too.
FAQ (Frequently Asked Questions) (H2)
Q. Can I make this vegan?
A. Want to keep it plant based? Yes, swap heavy cream for whipped coconut cream and use sweetened condensed coconut milk or a thick nut based sweetener alternative. Expect a slightly different texture but delicious results.
Q. Can I use frozen cherries straight from the bag?
A. Sure. Thaw them a bit and drain excess liquid, or cook them straight away but expect more juice. You can reduce cooking time to avoid mush.
Q. Will it last long in the freezer?
A. It keeps well for about a month if wrapped tightly. After that it may pick up freezer flavors or get a bit icy. Eat sooner rather than later.
Q. Can I add nuts or cookie pieces?
A. Absolutely. Stir some toasted almonds or cookie chunks into the mix when you fold in the chocolate. Just keep chunks under 1/2 inch for easy scooping.
Q. Can I double the recipe?
A. Yes, double away. Use a larger container and give it the same freeze time. You might need two pans if your freezer is crowded.
Q. Do I have to pit the cherries?
A. Please pit the cherries. One rogue pit in a bite is a mood killer. Use a cherry pitter or the old straw trick if you are low tech.
Q. Can I make it softer at serving time?
A. Let it sit on the counter for 5 to 10 minutes before scooping for a softer scoop that still holds shape.
Final Thoughts (H2)
You made it this far which means you are either a devoted ice cream person or at least curious. Either way you will be rewarded. This Creamy Cherry Garcia is the kind of recipe that makes summer evenings better and midweek Tuesdays sweeter. Keep things cool, literally and figuratively. Chill your bowl, chill your cream, and let the freezer do its job while you plan which friend or family member will be fooled into thinking you worked hard on this.
Now go impress someone or just treat yourself. You earned it. If you want more no churn ideas and some vegan inspiration check out these resources below.
Conclusion (H2)
For more no churn inspiration try this helpful roundup of vegan recipes called No Dairy, No Problem: 61 Vegan Ice Cream Recipes that offers lots of dairy free swaps and flavor ideas https://www.mischievousmonsters.com/ice-cream/. If you want a quick list of other no machine favorites also check 12 Best Ice Cream Recipes (No-Churn, No-Machine) for more recipes you can make tonight https://www.biggerbolderbaking.com/12-best-ice-cream-recipes-no-machine/.
Enjoy the spooning.
Print
Creamy Cherry Garcia No Churn Ice Cream
- Total Time: 360 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious no churn ice cream that combines tangy cherries and rich dark chocolate for a party in your mouth.
Ingredients
- 2 cups heavy whipping cream, cold
- 1 (14 oz) can sweetened condensed milk
- 1 tsp vanilla extract
- 1 1/2 cups cherries, pitted and chopped
- 1 tbsp sugar (optional)
- 3 oz dark chocolate, chopped
Instructions
- In a saucepan, cook cherries and sugar over medium heat for 5 to 7 minutes until softened. Let cool.
- Whip the cold heavy cream in a chilled bowl to stiff peaks.
- In another bowl, stir sweetened condensed milk and vanilla extract until smooth.
- Gently fold the whipped cream into the condensed milk mixture.
- Fold in half of the cooled cherry mixture and the chopped dark chocolate.
- Swirl the remaining cherries into the mixture.
- Pour into a loaf pan, cover, and freeze for at least 6 hours until firm.
Notes
Ensure cherries are cooled before folding into the mixture to avoid melting the whipped cream.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: No Churn
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 30g
- Sodium: 75mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg
Keywords: ice cream, no churn, dessert, cherry, chocolate
