Ben and Jerry’s Cherry Garcia Ice Cream
Ben and Jerry’s Cherry Garcia is one of those flavors that stops you mid-scoop because the combination of sweet-tart cherries and dark chocolate in a creamy vanilla base is so precisely right. This homemade version recreates that classic pint with a rich vanilla base, real Bing cherries, and chunks of bittersweet dark chocolate. The recipe comes straight from Ben and Jerry’s Ice Cream Dessert Book, so the flavor and texture match the original. With quality ingredients and an ice cream maker, you can have a fresh batch ready to scoop whenever you want it.
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Cherry Garcia is one of the most recognizable flavors Ben and Jerry’s has ever produced, and this homemade version is made from the authentic recipe published in their Ben and Jerry’s Ice Cream Dessert Book, — the same cookbook that has been on my shelf for years, tied for first place with David Lebovitz’s The Perfect Scoop. It is not a best-guess reconstruction or an approximation; it is the real recipe with the proportions already dialed in.
Making Cherry Garcia at home gives you control over every ingredient. You can choose high-quality heavy cream, real vanilla extract, good bittersweet chocolate, and plenty of Bing cherries, with no fillers or artificial additives. The result is richer, fresher, and more satisfying than anything from the grocery store freezer aisle.
Why This Recipe Works
Cherry Garcia works because each component does its job precisely. The vanilla base is sweet and rich, giving the mix-ins room to stand out rather than get lost. Bing cherries bring natural sweetness and a slight tartness that cuts through the cream without overpowering it. Bittersweet dark chocolate adds depth and a gentle contrast to the sweetness of the base and cherries.
What is in Cherry Garcia ice cream?
For the Ice Cream Base:
- Heavy cream – Creates the rich, luxurious texture that defines premium ice cream
- Whole milk – Balances richness with lighter consistency for perfect scoopability
- Sugar – Sweetens the base and helps prevent ice crystals from forming
- Vanilla extract – Provides the classic flavor foundation
- Eggs – We recommend using pasteurized eggs
For the Mix-ins:
- Dark chocolate – Adds rich, slightly bitter notes that complement the sweet cherries
- Bing cherries – Offer the perfect balance of sweetness and tartness with beautiful color
Where to buy Bing cherries year-round
As you are aware, this recipe features Bing cherries and dark chocolate. You might wonder where you can get fresh cherries year-round. You can find them in the freezer section of the grocery store. I found mine at Kroger. I used their Private Selections brand and found it to be of excellent quality.
The best type of chocolate to use
For chocolate, I always prefer Ghirardelli when possible; it is consistently available in the baking aisle at my store. I like to use bittersweet chocolate for this because the ice cream base is already nice and sweet, and you don’t need to use a super-sweet chocolate.
More homemade ice cream flavors to make
I hope you try making homemade ice cream. Please let me know which flavor of ice cream you like the most. You can explore my other homemade ice cream flavors available at CopyKat.com.
- Cold Stone Creamery Cake Batter ice cream
- Ben and Jerry’s Chocolate Ice Cream
- Ben and Jerry’s French Vanilla Ice Cream
Storage instructions
Store in an airtight, freezer-safe container for up to 2 weeks for best texture. Press a piece of plastic wrap directly onto the surface of the ice cream before sealing the lid to prevent ice crystals from forming on top.
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Ben & Jerry’s Cherry Garcia Ice Cream
Ingredients
- 1/4 cup dark chocolate (bitter or semi sweet) chopped into small pieces
- 1/4 cup Bing cherries fresh or frozen, pitted and coarsely chopped
- 2 eggs Pasteurized eggs are recommended
- 3/4 cup sugar
- 2 cups heavy cream
- 1 cup milk
- 1 teaspoon vanilla extract
Instructions
- Place chocolate and chopped cherries into different bowls and place bowls in the freezer. You want to keep all the ingredients nice and cold.
- In a medium-sized mixing bowl whisk the eggs in until light and fluffy. Whisk in the sugar, a little at a time, then continue whisking until completely blended, Add heavy cream, milk, and vanilla extract then whisk to blend thoroughly.
- Transfer the mixture to the ice cream machine and freeze following the manufacturer's instructions.
- After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and cherries, then continue freezing until the ice cream is ready.
Video
Notes
- Chop the bittersweet chocolate by hand rather than using pre-made chips. Hand-cut chunks vary in size, creating more interesting texture in each scoop — some bites will have a larger piece, others a smaller one, just like the original.
- If you are using frozen Bing cherries, thaw them fully and pat them dry with paper towels before folding them in. Extra moisture from the cherries can create icy pockets in the finished ice cream, which affects the texture.
- Add the cherries and chocolate during the last 2 to 3 minutes of churning, when the ice cream has already thickened. Adding them too early can cause them to break down or sink. Make sure your ice cream maker bowl is fully frozen before churning — at least 24 hours in the freezer — for the creamiest results.
I did not see any vanilla added in this recipe. Your opening statements talk about using real vanilla… how much should I use?
You should use 1 teaspoon.
Remember, You are freezing this ice cream, so any illness from raw eggs is killed, that goes for hot also.
Freezing egg does not kill salmonella or e coli. Many ice cream recalls have happened for those bacteria being present.
You can purchase pasteurized eggs. Pasteurized eggs eliminate the salmonella.
How do you keep the cherries from freezing ice hard?
I didn’t find that they got rock solid.
So much like the real thing!
This is the best ever! I made this with dark chocolate. Yum!
Ben and Jerry’s is so expensive, I am so glad I can make this at home now!
Could you not just cook the Benny and Jerry’s recipe that containers eggs?
I think that would change it to custard. You may want to consider using eggs that are pasteurized.
…please use pasteurized eggs, I am a nurse & have seen salmonella first hand…for those who have eaten eggs raw for a long time, remember, chicken were not always factory raised, they live in extremely crowded conditions, and and the proximity lets illness spread.
…or…
…use a recipe cooking the eggs…
Just tried this a couple of nights ago. The ice cream was OK. I used Ghirardelli bitter sweet chocolate but the texture felt off once the ice cream was done. The chocolate chunks left a powdery taste in the mouth once you bit into them. Kinda like old chocolate. The ice cream itself seemed to get some ice crystals in it. Maybe I’ll pull it out of the machine a little earlier next time.
Try using 2 tablespoons of Amaretto, whiskey or brandy…mouth feel is better, and no ice crystals…
Hi Stephanie
Great website!
I was wondering if you know the recipe for Jack Astors 4 cheese peppercorn chicken rigatoni?
They have taken it off the menu sadly.
My family and I really like it and I would love to surprise my family with it for dinner one night!
Thanks
Heather
I’ve eaten raw eggs for 50+ yrs & have NEVER gotten sick.
That’s because chickens were raised differently
rve used raw eggs in making ice cream for years. No one has gotten sick as yet.
Do you use whole eggs or just the yolks? Thanks.
You use whole eggs. If you are concerned about using raw eggs please buy pasteurized eggs. I believe Safest Choice brand is safe to consume raw. They are sold at many of the major grocery store chains.
Uncooked eggs? I don’t think so. David Libovitz has it right. Ben & Jerry’s book comes in a hugely distant second to The Perfect Scoop. In fact, I own B&J’s book, but I will never make an ice cream with raw eggs. So, it sits all lonely on my shelf.
I have both books as well. I love this chocolate ice cream from that book. The word amazing is an insult. You can use pasteurized eggs, if you feel it is unsafe to consume raw eggs.
I had no idea Ben and Jerry’s had cookbook. Saving this recipe! Thank you.
I highly recommend their ice cream book, it has been in print for years. I have used it so many times.