So spring is taking its dear sweet time! It has finally started to warm up enough that I have run the wood stove for almost a week. Yay!! I have been craving some ice cream.
Not just any ice cream, Dark Chocolate Cherry Ice cream! When my daughter worked for Reid’s Dairy many moons ago, back when I still had regular dairy, I would order this kind.
I made this many times last summer. So delicious!
If you don’t have an ice cream maker don’t worry. There are instructions for that. This time I made it without my ice cream maker, because it wasn’t frozen 😉
Dark Chocolate Cherry Ice Cream (Dairy Free/ Refined Sugar Free/ Vegan Option/ Paleo)
2 -400 ml cans of coconut milk (11-17%)- kept in the fridge overnight **
1/2 c. honey or maple syrup for vegan
2 egg yolks for non-vegans (not necessary)
2 Tbsp. vanilla
1 c. chopped pitted cherries
1 c. dark chocolate-dairy free (at least 72%)
Mix cold coconut milk, honey, eggs(if using) and vanilla together in food processor then put into an frozen ice cream maker and mix for 20 minutes. Just before time is up add chopped pitted cherries and chopped dark chocolate. Make sure its mixed well. Consistency will be soft ice cream. Put into small individual containers and freeze. When you want to eat it just take out a container for 10-15 minutes before hand to soften.
*If you don’t have an ice cream maker, put ingredients in bowl into the freezer; stir every twenty minutes for about an hour. Then add cherries and chocolate. Keep stirring every 30 minutes hour an hour.
** Yes you have to put your coconut milk in the fridge overnight. **
You may also enjoy:
Shared On: Motivational Monday, Mix It Up Monday, Real Food Recipe Round Up, In and Out of the Kitchen, Fat Tuesday, The Southern Special, Tasty Tuesday, Waste Not Want Not, The Yuck Stops Here, Gluten Free Wednesdays, Allergy Free Wednesdays, Gluten Free Fridays, Whole Foods Friday, Food on Fridays, Healthy Vegan Fridays