Homemade Eggless Cherry Garcia

I go absolutely ga-ga over Ben and Jerry’s Cherry Garcia.

I even took a photo with it when I went to the B&J factory in Vermont five years ago…okay swooning over a poster = not a good look.

I love the full fat version as well as the not-so-fat frozen yogurt version. Love love love! Thus it’s no surprise that I thought of making my very own Cherry Garcia ice cream with my haul of Tassie cherries. It’s such a simple recipe that I kick myself for not making it sooner – B&J stocks very limited flavours in the UK and Australia – it’s always Phish food and Cookie Dough, Phish food and Cookie dough…yawn I’m bored already, show me some new flavours! But now that I have my own homemade CG, I shall fret no more…muahahaha!

Even better, this recipe is eggless which means it’s even easier to make! If you are a CG fan like me, you have to get some of this homemade stuff in your belly right now!

EGGLESS CHERRY GARCIA
Makes about 1.5 pints

Ingredients:
1 cup whole milk
300ml cream
1/2 cup sugar (most recipes call for more sugar but I didn’t want it too sweet)
200g pitted cherries, whole
200g pitted cherries, roughly chopped
50g shaved dark chocolate

Method:
1. Warm up milk, cream and sugar just till the sugar is all dissolved.

2. Add whole cherries to the mixture and with a hand held blender, blitz till smooth.

3. Stir through chopped cherries. Store mixture in a container and chill in the fridge for at least 2 hours, or overnight.

4. Churn in ice-cream maker, following manufacturer’s instructions. The final churned product will still be soft, so return the ice cream to a covered container and leave in freezer until firmed up. (About another hour or so)

 

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