CHERRY ICE CREAM
Paleo, Vegan, Dairy-Free, and Gluten-Free
Serves 4 people
This creamy delight taste just like Cherry Garcia Ice Cream or perhaps I’ve been on the paleo diet and without ice cream too long. Either way, this is a must-make for paleo followers, vegans and those with lactose sensitivity.
I live in Sunny Southern California near the desert (ok not really but close enough) where temperatures get hot. Summer is just getting starter, and I was craving ice cream BAD.
I’m sure my fellow paleo friends understand the struggle! You roam around the frozen section at the store, read the labels, roam, read and read some more (you get accustomed to reading labels when you transition to the Paleo Diet) and NOTHING! You find nothing, nothing that your body can tolerate anyway.
As I was almost blown away from the frozen wind produced by the opening of commercial freezers and the crowd of people grabbing their favorite pint out of them, I got sad. But just as quickly as I got sad, I got happy! Why? Because I took my phone out and did what I do a lot, I googled “Paleo” Ice Cream Recipe and to my surprise found recipes that inspired me to make my own. But I needed a real ice cream maker for the full effect my taste buds were requiring, so I ordered one on Amazon before ever leaving the grocery store.
Don’t get sad if you don’t have an ice cream machine!
Perhaps you should just treat yourself and buy an inexpensive machine because once you taste this recipe, you’ll discover your creative options are endless with one.
This Cherry Ice Cream Recipe uses coconut milk, making it dairy-free. It's paleo-friendly but you can make it vegan simply by swapping out raw honey with grade A pure maple syrup.
- 7 oz Coconut Cream (canned) I use Trader Joe's
- 7 oz Coconut Milk Full Fat (canned) I use Trader Joe's
- 12 oz Pitted Cherries (unsweetened) Fresh or Frozen
- 1 teaspoon Vanilla Extract Organic and Non-Alcoholic I use Frontier Co-Op
- 1/4 cup Raw Honey (Make it Vegan with Grade A Maple Syrup)
- 1/4 cup 100% Cacao Baking Chips (Unsweetened) I use Pascha Organic
Slice 6 ounces (roughly a handful) of cherries and set aside. You will add these near the end.
Thaw frozen cherries by leaving them on the counter or use your microwaves defrost setting for this step.
Place the remaining cherries in a blender or food processor and puree until no chunks are left.
Add the coconut cream, coconut milk, vanilla extract and honey (or Pure Grade A maple syrup) and blend until smooth.
Set up your ice cream maker, plug it in and turn it on.
Slowly add the blended mixture into your ice cream maker.
Depending on your ice cream maker brand allow it to run for 20 minutes. Occasionally scrape the sides with a silicone spatula as it runs.
Add your remaining chopped cherries in when it begins to resemble ice cream.
Next add the unsweetened organic dark chocolate baking chips.
Continue to run the ice cream maker allowing it to mix the chips in for a couple of minutes.
Your ice cream is now ready to be served. Enjoy!
If you prefer harder ice cream, transfer the mix into an air-tight freezer safe container, cover tight with a lid and allow to freeze up to 4 hours.
Please note: This recipe is dairy-free so the ice cream isn't as "creamy" if it is frozen beyond 4 hours. Resolve this by leaving it on the countertop for 15 - 30 minutes.
Will you make this ice cream recipe?
Let me know if you like this.
If you all find this delicious, I will post more.
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