Cherry Garcia Ice Cream
Dear Tuesday, I welcome you with open arms. The weekend was too hard on me and I would like it to finally feel over. But you know what? My mother in law and brother in law are both coming into town and the celebrations are just beginning. We have backyard BBQs, restaurants, brunch, Blackhawk casinos, Rockies game, and probably a million more things in between. I’m gonna have to pep talk myself through all the activities and social situations, but I GOT THIS!!
The older I get, the less interested I am in social events. And other humans. Because huge crowds seem to always get sketch AF at some point. Just the other night, after going on a double date downtown and hopping from bar to bar during Cinco de Mayo weekend and Derby Day, a guy told me he wanted to punch my face in and continued to follow us. This dude was puking 2 minutes before he decided he wanted to fight me. When you’re even thinking about punching a random woman in the face, it’s probably a sign that you should not be drinking…or in social situations…or around other human beings. Because you suck.
I feel like these situations ALWAYS happen. Why do all people suck when it comes to drinking? I mean, don’t get me wrong, I can’t hold my liquor which is why I don’t drink much. But I also don’t punch guys when I do drink. I did, however, force my husband to stay up and play with our dog since I did it the night before when we went out on another double date. And I went straight to bed. I found him asleep on the couch the next morning. Wife of the year award goes to this broad right here! I’m hoping that this next weekend is sober with zero random people trying to punch me in the face. It’s the little things.
Ok, enough about d*ckheads. Let’s talk about ice cream! Because ice cream season is in full swing and I’ll be making all sorts of ice cream this summer…even if it’s hailing outside and breaking in people’s car windows. I haven’t checked this morning but I’m pretty sure my car is dented to sh*t from the hail storm we got yesterday. But I sure as hell shouldn’t be complaining because I know SO many people who having broken windshields and even broken windows to their homes. All from mother nature. She is such a b*tch. Well, she can’t hold me down! I’ll still be making ice cream this summer no matter what dumb weather she throws out way. But in the meantime, I’m heading out at 7am to get photos done before she pellets us again. Kloveyoubyyyyyye.
Cherry Garcia Ice Cream
- Yield: 5-6 1x
- 2 (14 ounce) cans of full-fat coconut milk
- ½ cup maple sugar
- ½ teaspoon vanilla extract
- 1/2 vanilla bean, slit down the middle and seeds removed with the back of a knife
- 12 ounces frozen cherries, defrosted, drained and halved
- 1 cup chocolate chunks
- Whisk together coconut milk, maple sugar, vanilla extract and vanilla bean for the ice cream. Pour ice cream mixture into ice cream maker then follow the directions for that specific ice cream maker.
- Once ice cream begins to thicken, about 10 minutes, pour the cherries and chocolate chunks into the ice cream mixture to mix into the ice cream. Once completely combine, turn off ice cream maker and pour the ice cream into the loaf pan. Serve immediately for soft serve style ice cream or place in freezer to set for 2-3 hours before serving. Let sit at room temperature for 20-30 minutes so the ice cream is easily scoopable!
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Oh, Hi! I’m Juli.
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48 thoughts on “Cherry Garcia Ice Cream”
Sweet lord, this is my favorite flavor of ice cream! Is it weird that I am considering adding an ice cream maker to my wedding registry just so I can make this?!
not.at.all. completely understandable to anyone who knows anything
I want to make this immediately!!!!!!!!!!!!
I want this now. It looks delicious!
What is a good sub for the coconut milk? I have a coconut allergy
haven’t made it with anything else. you could try almond milk but i’m not sure if it’s thick enough
Try cashew milk.
My question doesn’t really have anything to do with this AMAZING looking ice cream, but I know commenting on the blog is the best way to chat! I’m wondering if you can do a podcast about confidence and motivation. As I build my business and blog, I feel like I’m running into walls of self doubt, lack of motivation, and feeling like I’m just another voice in the crowd. I’ve totally consumed your podcast episodes about practical tips, but I’d love to hear your experience with the mental/emotional side of this!
Stay safe in the hail today! FREAKING HAIL. UGH.
I don’t think you’ve checked out my podcast quite yet because i’ve covered exactly those two topics haha! https://paleomg.com/paleomg-uncensored-podcast-episode-13-finding-your-own-confidence/ and https://paleomg.com/staying-motivated-in-the-gym-in-2017-episode-16-paleomg-uncensored-podcast/
This looks AMAZING!! I don’t have a ice cream maker was I wondering if this could be done without it ? Or if you’re ever made ice cream without a maker?
ps so sorry if you get this question all the time ???? I’m new to your blog but i love it and you’re freaking hilarious
yes you could just which it together, put it in the loaf pan and freeze it, then let it rest on the counter until you can scoop it and it should work!
I’m TOTES with ya my sweet JB….. crowds and going out : no bueno!!! The older I get the more I become a home body…. I LOVE my home and I LOVE not dealing with other people, crowds and traffic (Denver traffic is the pits!)
Just stay home woman….. it’s safer too!!!
God we sound agoraphobic don’t we??
I don’t give a shit… I’m staying home! ????????
CANNOT WAIT to make this ice cream!!!! will be doing so this weekend 🙂 Thanks for the recipe! Also, wondering if it makes a difference that the coconut milk I get does not contain Guar Gum? It’s the Natural Value Organic Brand in bright green can. Just asking because typically if I just whisk all ingredients together and put right into my ice cream maker, it takes for ever and doesn’t ever thicken up really well. If I leave it in refrigerator overnight and then put in ice cream machine that helps. But I would like to be able to decide spur of the moment, you know what I mean!
Thanks for your advice,
no, it shouldn’t make a difference
I agree on drunk people being gross and ruining so many events.
Actually…. I’d love to see you address some alternatives to being social without drinking – (is alcohol paleo- and yes, I know you don’t always keep paleo), but for people trying to stick to paleo, lean out, eat healthy, complete a whole 30…. not drinking can put a damper on one’s social life. In my city, a few weeks ago they posted a “Things to do this month” and *literally* everything was a beer crawl, cocktail class, or activity with beer. It can feel really isolating not to drink, and I think a lot of events are brought down by stupid drunks. I get that St Patrick’s Day or Mardi Gras is not really going to see less focus on drinking, but cripes, we now have yoga at breweries and “drunk runs”. Can we not also have “fun public gathering where alcohol isn’t the focus”. Off soapbox.
Also thanks for the ice cream recipe and motivation to buy an ice cream maker!
Can stevia replace the maple syrup? How many drops? Thank you
i have no idea. i only ever use stevia in my coffee so i have no clue how much would be needed in a recipe this size
I also second that drunk people are gross and likely to slobber all over you or worse, how attractive. Now that I have reached the wise (Ha!) old age of 53 I want no part of the drunken social and night club scene; I’d rather go to sleep at an early hour. That used to seem boring when I was younger. Anyway, I can’t wait to make this ice cream – it is still too chilly out now (I live in New England and it is just barely above 60 at noon, but next week they are forecasting temps will get into the 80’s. Go figure, it’s almost as bad as Colorado.)
Hey Juli! I’m not sure if the Amazon links are affiliate links, but i’m ordering from Canada so if you have a Canadian link I’d love to use it! (I want to get an icecream maker for this because it looks AMAZING!) Thanks <3
i have no clue how to do the canadian link, but thank you for being so sweet! just go get that ice cream maker wherever and enjoy all the ice cream recipes on my site!
Every time I want to use canned coconut milk I dread it a little…b/c my cans always have the solid piece on top and the liquid underneath. I made this ice cream ASAP b/c it looks amazing and b/c it was SO simple! It is great, but even after whisking (a lot of whisking) the coconut milk still never fully combined, even after going through the ice cream maker and freezing, you can still see the little shreds (kind of looks like pulp). It still tastes delicious but doesn’t seem as creamy, and is definitely not as pretty. Are your cans of coconut milk typically separated like mine when you open them? What do you do to completely combine/smooth out the coconut milk for this or any recipe when you’re not actually cooking it (which combines it well)? Thanks for all the great content! Excited for your response which will force me to make another batch…
Hi Stephanie! I use a blender to mix it back together! -Stacy, paleOMG assistant
should I substitute coconut sugar or maple syrup for maple sugar? Thanks!
I second this question! 🙂
Hi Juli, the recipe was great. I always run into a problem with canned coconut milk…the cream and the water are always separated in my cans, if I’m cooking it (like in a soup) it’s not a big deal but if it’s not being heated I find I can not wisk it well enough to fully combine it. In this ice cream I was able to see the tiny little coconut milk flakes even after I wisked (a lot), stirred in the ice cream maker, and froze…Are your cans of coconut milk separated too? How do you combine when you’re not heating it? Any tips would be appreciated. Thanks for the recipes and other content.
if you have that issue, just heat up the coconut cream and water (everything that is in the can) in a saucepan until it all dissolves then let it cool before you put it into the ice cream maker!
Hi Juli! I made the Cherry Garcia ice cream this weekend. It sure was tasty, but had a light brown hue due to the maple sugar. How did you achieve the light/white coloring as depicted in the picture?
i think it depends on the brand of maple sugar you use. did you use the brand that i linked? because that’s what i used in this recipe
Juli, whenever I use canned coconut milk it is always separated w/the cream on top and water below. When cooking (say into a soup) it’s not a big deal b/c it combines well after being heated most of the time…however, in a recipe like this I was unable to bet it to smooth and creamy coconut milk. In the finished product I can actually see the little flecks of coconut cream. I got them pretty small after whisking a lot but it seems like my ice cream lacks creaminess and the coconut milk part does not look anything like yours from the photos…I appreciate any advise or tips on using canned coconut milk. Thanks for the great content!
it really depends on your coconut milk, but if you are having this issue, simply simmer the coconut milk and sugar together until smooth then refrigerate to cool before putting in the ice cream maker!
We made this ice cream and it is SO GOOD! I have never made coconut milk ice cream before, and I was kind of doubting it the whole time I mixed it up, but I was so very very wrong and now I need to make all of your ice cream recipes! Quick question – is there a reason that the cherries need to be thawed other than to be able to cut them in half? Just wondering if I could chuck them in right out of the freezer. Oh, and is it bad that I convinced my children that they wouldn’t like this ice cream because I am a food hoarder and I want it all to myself? 😉
having them thawed creates some of the color that spreads throughout the ice cream. and the texture is just a little different if you thaw them!
I went out this week and bought an ice cream maker just for this….OH SO GOOD! Thanks for sharing!
This is my husband’s favorite ice cream flavor, so I had to make it for him. I opted to use raw heavy cream, and it was just delsih. Thank-you!
I really enjoy your almond coconut waffles, so I’m ready to try your version of my FAVORITE ice cream flavor! But I do wonder, if I’m short for time, how much vanilla extract could I substitute for the vanilla bean?
a teaspoon would work!
Can you swap out the maple sugar for coconut sugar or maple syrup? Would the measurement be the same? Thanks!
yes you can totally use coconut sugar, it will just create a different color than the maple sugar. it will be darker in color than the color of my own ice cream
I need ice cream in my life so I’m probably making this this weekend! I have like a pound of coconut sugar – do you think that it’s similar enough to the consistency of maple sugar to use instead?
yeah you can totally use coconut sugar, it will just create a different color than the maple sugar. it will be darker in color than the color of my own ice cream
Do you just use the seeds from inside the vanilla bean? Otherwise, when do you remove the bean? I’m used to making custard style bases where the vanilla beans are heated, steeped, then strained out. Thanks!
yes, you just scrape the beans out with the back of a knife!
Thank you! I made this for my mom for xmas, and she was very happy.
Has anyone tried this with a banana instead of maple sugar? I may just be guinea pig. Thanks
It worked. Yummy. Subbed equal amount banana for the maple sugar.