Vegan Cherry Almond Ice Cream
Tis the season for ice cream! One of my favorite things to make in the summer, is home made ice cream! It is fun to create new and interesting flavors, and I can make a much heathier version than store bought. This ice cream is vegan, because it contains a coconut milk base. I combine it with almond butter and fresh cherries plus a little vanilla and the result is a creamy, delicious sweet cherry ice cream! If you don’t have an ice cream maker, I have included directions for making it without one.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- Combine the coconut milk with all other ingredients in a blender and blend until smooth.
- Pour into an ice cream maker and process according to directions. Alternatively, if you do not have an ice cream maker, pour it into a bowl, and whisk every half hour until it is to the consistency of a thick malt.
- Pour into a freezer safe container with a lid, and continue to freeze until firm enough to scoop (at least 4 hours or overnight). If it becomes too firm, simply let it sit out for 15 minutes before serving.
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