I love having this homemade Cherry Garcia Ice Cream loaded with fresh, sweet cherries and real chocolate chunks. It’s the best summer treat. There’s something about the combo of sweet cherries and dark chocolate that genuinely sings to me. This small batch recipe might go short in size, but not in flavor!
SOS: My ice cream turned out grainy, not creamy. What went wrong?
Almost always one of two things happened: the base wasn’t cold enough before churning, or the cherries brought too much water into the mix. Always pat fresh cherries and drain thawed cherries properly before adding them.
If you ever wondered…
Can I make this without an ice cream maker?
Yes, a no-churn version is just as good, just takes more patience. For a small batch like this, it will take around 2–3 hours and all you need is a freezer-safe container.
Can I use frozen or maraschino cherries?
Fresh cherries: Yes, Maraschino: No. Frozen cherries, thawed and well-drained, are convenient, and perfectly sized for a small batch. Maraschino cherries are much sweeter and have an artificial taste that ruins real cream and chocolate.
Do I have to use dark chocolate?
Dark chocolate balances the sweetness of the cherries best. You can use milk chocolate or even white chocolate, but it simply is not the same rich flavor. Aim for 60–70% cacao — that’s your sweet spot.
Can I scale the recipe up to make a bigger batch?
Definitely. Simply double or triple the recipe amounts and use a larger ice cream maker.
I'm Suzy, the baker and dessert maker behind this blog since 2021. Baking is my lifelong passion, where I find the magic in transforming basic ingredients into works of art. Join me in my sweet journey! More about me.
