Ingredients
Method
- Place the full fat coconut milk, dairy free milk, coconut sugar, cocoa powder, kosher salt, and vanilla extract in a bowl. Whisk thoroughly to combine and ensure there are no lumps and the sugar is dissolved. Cover and refrigerate for 2 hours or overnight to allow the flavors to develop.
- Whisk the mixture one more time and pour into the bowl of your ice cream maker. Prepare ice cream based on your ice cream maker's instructions (my ice cream maker takes 50 minutes).
- 5 minutes before the ice cream is complete, add the chopped fresh cherries, any additional cherry juice, and dairy free chocolate chips or walnuts if desired.
- Serve immediately if you prefer a softer texture similar to soft serve, or cover and freeze if a harder consistency is desired.
Notes
- For the creamiest dairy-free ice cream, ensure your coconut milk is full-fat and well-chilled before mixing. This helps it emulsify properly.
- If your cherries are particularly tart, you can add an extra tablespoon of coconut sugar to the base mixture before chilling to balance the flavors.
- Leftover dairy-free ice cream can be stored in an airtight container in the freezer for up to 2 weeks. For best texture, let it soften on the counter for 10-15 minutes before serving. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If your cherries are particularly tart, you can add an extra tablespoon of coconut sugar to the base mixture before chilling to balance the flavors.
- Leftover dairy-free ice cream can be stored in an airtight container in the freezer for up to 2 weeks. For best texture, let it soften on the counter for 10-15 minutes before serving. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.