Vegan Sweet Cherry Ice Cream
Home made ice cream is one of my favorite things to make in the summer. Ever since I picked up an ice cream maker for cheap a few years back I make it weekly. The best part about it is you can create your own flavors with on hand ingredients or what is fresh, and you know all of the ingredients that go into it. Non-dairy ice creams are easy to make when you have things like coconut milk which creates a super silky ice cream. Today I am sharing a recipe for cherry ice cream, since cherries are at their best right now and they are wonderful in a coconut based ice cream. Trust me you will not miss the dairy in this recipe!
Author: Amy Lyons O’Neil
Amy has worked for Fresh and Natural Foods since 2006 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 food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.
Combine all ingredients in a blender, and process until well blended. Pour the mixture into an ice cream maker and process according to package directions* (mine takes about an hour, and is still a little soupy like the consistency of a malt, but firms up in the freezer later). Once processed, pour into freezable container with a lid, and place in the freezer for at least 4-6 hours, or overnight to firm up for best results. If you do not have an ice cream maker, alternatively you can place the blended mixture in a bowl and put it in the freezer, whisking it once every hour until it is thick then pour it into the container you wish to store it in. Just keep in mind it will be more firm because the ice cream maker helps to beat air into the ice cream.
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