Cherry Garcia

Dairy and Egg-Free "Cherry Garcia" Ice Cream Recipe |

One of my favorite ice cream flavors has to be  Ben and Jerry’s Cherry Garcia. I’ve been quite remiss not making an allergy safe version for the kids, as it’s such an easy flavor! I had some extra “chocolate shrapnel” left over after dipping the Cadbury Creme Eggs for Easter, so it worked out perfectly.  Judging by how quickly the batch evaporated, I think the kids share my passion!


"Cherry Garcia"
  • 3 cups Silk vanilla soy creamer (about 1½ pints)
  • 20 regular marshmallows (about ½ bag)
  • 2 Tablespoons syrup from the maraschino cherry jar
  • 2 T. oil ( soy, avocado, coconut, canola are fine)
  • ½ cup chopped maraschino cherries
  • ½ cup chopped safe chocolate (I used Divvies)
  1. Put the marshmallows in a big microwave safe bowl (I have an8 cup Pyrexthat is perfect for this)
  2. Heat for 1-2 minutes, until soft and puffy.
  3. Whisk the soft marshmallows with ½ cup soy creamer until smooth. You may have to return the mixture to the microwave for another minute or so to get the marshmallows to fully melt into the creamer.
  4. Add the remaining 2½ cups of creamer, oil, and grenadine syrup. Whisk until smooth and the marshmallows are all melted.
  5. Cool the mixture down in the freezer or refrigerator before pouring into an ice cream maker to freeze. I have a Cuisinart that is wonderful.
  6. Don’t add the cherries and chocolate into the ice cream until it has fully frozen in the ice cream maker. Then just mix the chocolate and cherries in by hand. If you try to add them in while the ice cream maker is running, the volume will be too great and your ice cream maker will overflow.


    • Meg says

      Wow! Thanks. I’ve never posted anything there, thought I’d give it a try today. I must have done it correctly. Is it ok if I add you to my blogroll? I lost my entire blogroll when I transfered from Blogger to Wordpress last week, so I’m starting from scratch…which is kinda fun because I’m finding new sites.

  1. says

    Hi! Found you via foodgawker… I’m currently dairy-free as my breastfeeding daughter is allergic to milk proteins. Thank you SO MUCH for this awesome ice cream recipe!! I’ll try it with a rice milk-based creamer substitute, as she’s also allergic to soy (as is often the case with milk protein allergies, unfortunately).
    One note about the (processed) grenadine syrup: I recently found this via Pinterest, and thought you might enjoy it :)
    Thanks again! Your site is now bookmarked :)

      • Meg says

        Wow! Looks like my first post to FoodGawker worked out too! Thanks for the grenadine recipe, that’s cool. I haven’t used the Silk coconut creamers much, but that’s another option.

          • Renee says

            FYI: I have tried the basic vanilla recipe with coconut creamer and then again with a mix of coconut and soy creamer. The resulting ice cream is harder to scoop since the coconut creamer is more watery. I also froze coconut yogurt thinned with coconut creamer which scooped better. Happy experimenting.

    • says

      If you’re going to make your own grenadine for this recipe, you might as well make your own marshmallows too. The regular ones at the store are all fake and full of nasty ingredients. I’m making this recipe for the first time because I got to the store with the ingredient list and didn’t realize how many processed ingredients were in it, but if I make it again I’m going to make my own marshmallows and grenadine. Thanks for the link! If I had a good marshmallow-making link I would copy it, but I haven’t researched that yet :-/

  2. says

    I am so excited to try all of your dairy free ice cream recipes! My son has several food allergies (including soy so we will be trying with rice milk) and I just got an icecream maker this Christmas so we will be busy trying them out over the next few months. Thanks for sharing!

    • Meg says

      Good luck, report back on how this works with rice milk. Coconut creamer is getting cheaper and might be an option too!

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