Cherries are in season and ice cream is delicious.
This Fourth of July weekend has been a total distraction. We originally had plans to fly out to Minnesota but with all the rain we have been getting our flight got delayed and after missing our connection we decided it would be best to cancel our travel plans and stay home. One of my boys (dog) is very scared of thunderstorms and fireworks, he pants and trembles uncontrollably, so, even though it was a bummer not to fly out I was happy to spend time with him. Also, I thought it’d be great to take advantage of these three God given days and make them productive though that plan went out the window when my boyfriend decided to start watching a show on Netflix called Burn Notice. It’s a great show and I’m totally hooked but we have been total couch potatoes.
On to my Cherry Ice Cream.
When you don’t eat dairy or eggs, dessert time can be pretty challenging, unless you like Sorbet, in which case you are probably not reading this because sorbet = boring.
Although I love dessert and dining out, I’m trying semi hard to cut down on processed sugary treats. Processed sugar is the culprit of many of our ailments and reducing the amounts we consume will positively be valuable to our health. At the same time, I have accepted that I can’t (or am not ready) to cut it out completely and without the homemade sweets I enjoy handy, I would end up eating store bought junk that is definitely not good for me.
This is one of those recipes that satisfies my sweet tooth in a guilt free way. It’s rich and creamy just like regular ice cream, it requires only a few ingredients and you don’t need fancy equipment. I’m really excited it to share it with you. Pair it with this amazing chocolate chip banana bread (HERE) and get your mouth ready for a foodgasm.
This cherrylicious vegan ice cream is gluten free, soy free and nut free, if you don’t consider a coconut to be a nut. And it is also lower in fat than most vegan and regular ice creams.
1 bag of frozen (pitted) dark cherries (the bag I bought was 10 oz.) – defrosted.
1 teaspoon lemon juice
16 oz or 1 can of full fat coconut milk
4 tablespoon cornstarch
1/2 cup of agave syrup
1 teaspoon vanilla extract
1/2 cup chocolate chips
1. In a small sauce pan mix the cornstarch and coconut milk with a whisk. Add the agave and whisk well.
2. Cook over medium heat, stirring constantly until the mixture thickens to a medium thickness. Essentially you are making pudding just don’t let it get too thick.
3. Add the vanilla extract and mix.
4. Transfer pudding to a bowl, cover and put in the fridge for a few hours.
5. Once the cherries are defrosted squeeze out the extra water and blend with the lemon juice.
6. Add pudding and cherry sauce to ice cream maker and follow manufacturer’s instructions for timing. It’s normally 20- 25 minutes.
7. 3 – 5 minutes before the ice cream is finished add the chocolate chips.
8. Once the ice cream maker is done, transfer to a bowl cover with parchment paper (to avoid ice crystals) and lid.
When you are ready to eat it, take it out of the freezer and let it stand for about 5 minutes to soften. Serve and enjoy!