Vegan Homemade Cherry Ice Cream
Indulge in the creamy, dreamy sweetness of Vegan Homemade Cherry Ice Cream, a delightful treat that’s both dairy-free and bursting with ripe cherry flavor. Crafted with fresh cherries, luscious full-fat coconut milk, and naturally sweetened with pure maple syrup, this recipe is a testament to simple, wholesome ingredients. A touch of vanilla and a splash of lemon juice enhance the vibrant fruitiness, while arrowroot starch ensures a silky-smooth texture. Ready in just a few easy steps, this homemade ice cream is perfect for summer gatherings or a refreshing dessert any time of the year. Whether you enjoy it straight from the churn for a soft-serve experience or freeze it for a firmer scoop, this velvety vegan ice cream will have you savoring every bite. Perfect for vegans and non-vegans alike, it’s a must-try recipe for anyone seeking a plant-based twist on a classic favorite!
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Ingredients
- 2 cups fresh cherries
- 1 can (13.5 oz) full-fat coconut milk
- 0.5 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 tablespoons arrowroot starch
- 1 pinch pinch of salt
Directions
Step 1
Begin by pitting the fresh cherries. Once pitted, place the cherries in a blender and blend until smooth to create a cherry puree.
Step 2
In a small bowl, combine arrowroot starch with 2 tablespoons of water and stir well to create a slurry. Set aside.
Step 3
In a medium saucepan over medium heat, combine the full-fat coconut milk, cherry puree, and maple syrup. Stir well to mix the ingredients.
Step 4
As the mixture begins to heat, stir in the arrowroot slurry, vanilla extract, lemon juice, and a pinch of salt. Continue stirring continuously to prevent lumps and ensure everything is well combined.
Step 5
Cook the mixture for about 5-7 minutes until it thickens slightly, then remove the pan from heat.
Step 6
Allow the mixture to cool completely to room temperature or chill in the refrigerator for an hour for best results.
Step 7
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Step 8
Transfer the ice cream to an airtight container and freeze for an additional 2-4 hours for a firmer texture.
Step 9
When ready to serve, let the ice cream sit at room temperature for a few minutes to soften before scooping.
Step 10
Enjoy your creamy and refreshing vegan homemade cherry ice cream!
Nutrition Facts
| Serving size | (851.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1543.5 |
| Total Fat 97.3g | 0% |
| Saturated Fat 85.9g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 213.9mg | 0% |
| Total Carbohydrate 176.2g | 0% |
| Dietary Fiber 15.4g | 0% |
| Total Sugars 122.3g | |
| Protein 13.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 193.9mg | 0% |
| Iron 15.5mg | 0% |
| Potassium 1960.0mg | 0% |
Source of Calories