No Churn Copycat Cherry Garcia Ice Cream

Here's the good don't need any special equipment to make this recipe.  Here's the not-so-good-news...the first time we made it, the ice cream was so delicious that we ate the entire thing in one sitting.  Not our proudest moment.  It is a testament to how delicious this recipe is without using an expensive ice cream maker!  And, it is easy enough to make that you can involve the kids in the fun too.


  • (1) 14 ounce can sweetened condensed milk
  • 2 cups very cold heavy cream
  • 2 teaspoons best quality vanilla
  • pinch of salt
  • (1) 4 ounce bar semi sweet chocolate, chopped
  • 1 cup organic bing cherries, pitted and chopped


  1. Line a loaf pan with plastic wrap with enough hanging over that you will be able to fully cover the ice cream when it is done
  2. Place your mixing bowl and whisk in the freezer for about 10 minutes
  3. Whip the cream in the ice-cold mixing bowl to stiff peaks and gently fold in the condensed milk.  Be careful not to deflate the air in the cream
  4. Add the vanilla and pinch of salt
  5. Gently fold in the chopped chocolate and cherries
  6. Fill the loaf pan with the ice cream mixture and freeze for several hours, or for best results, freeze overnight!

Makes: 2 1/2 pints

Prep time: 25 minutes

Freeze time: 4-6 hours or overnight

Recipe and photo reprinted with the permission of Liz Horne, author of Sweet Things by Lizzie


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