Cherry Garcia Nice Cream {Refined Sugar-Free, Dairy-Free, Raw}

Cherry Garcia Banana Ice Cream

  • Author: Audrey @ Unconventional Baker
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 2 servings
  • Category: Ice Cream
  • Method: No-Churn
  • Cuisine: Dessert


Vegan ice cream loaded with hefty chunks of delicious dark chocolate, crunchy cacao nibs, dark sweet cherries, and a good dose of a melted chocolate “magic shell”.


Nicecream base:

  • 1 large frozen banana {or two small ones}
  • 1 cup frozen cherries
  • 1 tbsp tahini {optional: see notes above}
  • 1 tbsp maple syrup
  • ½ tbsp lemon juice
  • ⅛ tsp raw ground vanilla bean
  • big dash of salt

Add ins:

  • ½ cup frozen cherries
  • 50 gr dark chocolate of your choice {roughly ½ a bar}, chopped into chunks
  • 2 tbsp cacao nibs {optional, add in a nice crunch}

Chocolate sauce:

  • 50 gr chopped dark chocolate, melted
  • 1 tbsp oil of your choice {melted non-dairy butter, melted coconut oil, etc.}
  • optional: 1 tbsp maple syrup for added sweetness, if your chocolate is not sweet enough
  • dash of salt
  • *Alternatively you can use a ¼ of this magic shell recipe for the sauce.


  1. Place all base ingredients in a blender and blend until smooth and at ice cream consistency {I used my Vitamix for this. A food processor could work too. Add a splash of water or non-dairy milk if using a weaker blender to help things blend through if needed}.
  2. Throw in add-ins and blend by pulsing briefly just to mix the add-ins in. You don’t want to blend them in, so be careful not to over-blend…
  3. Enjoy the nice cream topped with the chocolate sauce straight away in soft-serve form, or freeze for about 30 mins to bring it to a firmer {and scoopable} consistency. Enjoy!