Go Back
Dessert

Homemade Cherry Garcia Ice Cream

Recreate the iconic Ben & Jerry's Cherry Garcia ice cream at home with this healthier homemade recipe! We use a rich, silky vanilla custard base, homemade cherry preserves bursting with real fruit, and generous chunks of dark chocolate for this from-scratch version, while still capturing everything you love about the original.
Pin Recipe Print Recipe


Prep Time15 minutes
Cook Time40 minutes
Total Time7 hours

Equipment

INGREDIENTS

Vanilla Ice Cream Base
  • 1 2/3 c milk
  • 1 2/3 c heavy cream
  • 1/2 c granulated sugar
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 3 egg yolks (room temperature)
Cherry Preserves
  • 2 c cherries (pitted, about 40 cherries)
  • 1 tbsp granulated sugar
Dark Chocolate
  • 1/2 c dark chocolate chips (chopped)

INSTRUCTIONS

Vanilla Ice Cream Base
  • In a medium saucepan, heat the milk, cream, sugar, over medium-high heat for 5-10 minutes until it starts to simmer. Remove from heat.
    If you’re using a thermometer, the mixture should reach 110 F.
  • Meanwhile, place the egg yolks in a small bowl. Slowly whisk in about 1/2 c of the milk mixture to temper the egg yolks until the yolk mixture is smooth and uniform.
  • Pour the yolk mixture into the pan with the milk mixture, whisking until combined.
  • Return the pan to medium heat and, stirring continuously, cook the mixture for about 10 minutes, until the mixture thickens slightly.
    The temperature should reach 165 F.
  • Remove the pan from heat. Stir in the vanilla and salt.
  • Pour the ice cream mixture through a strainer and into a large heat-safe bowl. Allow to cool slightly at room temperature before covering and transferring to the fridge.
  • Chill the mixture for at least 6 hours, or overnight.
Cherry Preserves
  • Meanwhile, prepare the cherry preserves.
  • Add the cherries and the sugar to a medium pan and cook over medium-low heat for about 10 minutes, stirring occasionally as it simmers, until jammy and thick.
    The cherries will soften over time, giving you the opportunity to mash them with a fork or potato masher to help break them down while maintaining a few chunky pieces.
  • Remove the pan from heat, allow to cool to room temperature, and store in an airtight container in the fridge as the custard chills.
Ice Cream, Continued
  • When ready to make ice cream, pour the mixture into an ice cream maker and churn according to manufacturer instructions. Mine turned into smooth, fluffy ice cream in about 20 minutes!
  • Transfer the ice cream to freezer safe containers, layering the ice cream with the cherry preserves and dark chocolate chips, lightly swirling them in.
  • Enjoy immediately if you prefer a soft-serve consistency, or transfer the ice cream to freezer-safe containers and freeze for a scoopable result.