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Creamy No-Churn Fresh Cherry Garcia Ice Cream Recipe Easy and Best

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A creamy, indulgent no-churn ice cream packed with fresh cherries and rich chocolate chunks, perfect for summer and easy to make without an ice cream maker.

Ingredients

Scale
  • 2 cups fresh cherries, pitted and halved (Bing or Rainier)
  • 1/4 cup granulated sugar (50 g)
  • 2 cups heavy whipping cream (480 ml), cold
  • 1 (14 oz) can sweetened condensed milk (396 g)
  • 1 teaspoon pure vanilla extract
  • 1 cup chocolate chunks (175 g), roughly chopped (semisweet or bittersweet chocolate bars)
  • 1 teaspoon lemon juice (optional)
  • Pinch of salt (optional)

Instructions

  1. Place the pitted, halved cherries in a bowl. Sprinkle 1/4 cup granulated sugar and 1 teaspoon lemon juice over them. Toss gently to coat. Let sit at room temperature for about 10 minutes until the cherries release their juices and become glossy.
  2. In a cold mixing bowl, pour 2 cups of heavy whipping cream. Using an electric mixer, whip on medium-high speed until soft peaks form.
  3. In a separate large bowl, combine 1 can of sweetened condensed milk, 1 teaspoon vanilla extract, and a pinch of salt. Stir until smooth.
  4. Add about one-third of the whipped cream to the condensed milk mixture. Fold gently with a spatula to lighten the base. Then fold in the remaining whipped cream carefully to keep as much air as possible.
  5. Drain any excess juice from the macerated cherries (reserve the juice if desired). Fold the cherries and 1 cup of roughly chopped chocolate chunks into the mixture evenly.
  6. Transfer the mixture to a freezer-safe container, smoothing the top with a spatula. Cover tightly with a lid or plastic wrap. Freeze for at least 6 hours or overnight until firm. Let sit at room temperature for 5-10 minutes before scooping.
  7. Scoop generous portions into bowls or cones. Optionally drizzle reserved cherry juice or sprinkle extra chocolate chunks on top.

Notes

Whip cream to soft peaks to keep ice cream light and fluffy. Macerate cherries to bring out natural juices and sweetness. Use quality chocolate chunks, not chips, for best texture. Freeze at least 6 hours or overnight. Let ice cream soften 5-10 minutes before serving. Store tightly covered to avoid freezer burn. For dairy-free version, substitute heavy cream with coconut cream and sweetened condensed milk with sweetened condensed coconut milk.

Nutrition

Keywords: no-churn ice cream, cherry ice cream, fresh cherries, chocolate chunks, easy summer dessert, homemade ice cream, no ice cream maker

Find it online: https://forkifyfun.com/creamy-no-churn-fresh-cherry-garcia-ice-cream-recipe-easy-and-best/