Description
Dairy-free cherry dark chocolate coconut milk ice cream is full of fruity and bittersweet flavors, a decadent blend of creamy goodness.
Ingredients
Scale
- 3/4 cup coconut milk
- 1 1/4 cups coconut cream
- 2/3 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/8 teaspoon sea salt
- 8 oz 85% cocoa dark chocolate, finely chopped
- 1 teaspoon vanilla extract
- 1 cup cherries, pitted and roughly chopped
Instructions
- Freeze the bowl of your ice cream machine for 24 hours before making the recipe.
- Whisk together coconut milk, coconut cream, sugar, cocoa powder, and salt in a large saucepan over medium-high heat. Bring to a boil, whisking constantly. Once boiling, cook for an additional minute while whisking.
- Remove from heat and stir in chocolate and vanilla. Whisk until the chocolate has melted completely.
- Add the mixture to a blender and blend for 30 seconds on high. Transfer to a bowl and cover with plastic wrap. Place in the refrigerator and chill for at least 5-6 hours, or until cold all the way through.
- When ready to churn, add base to the ice cream maker. Churn according to manufacturer’s instructions. In the last 3 minutes of churning, add the cherries.
- Transfer to an airtight container or loaf pan. Cover and freeze for 4-6 hours, until firm.
Notes
Adapted from Minimalist Baker
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Ice Cream
- Method: Freezing
- Cuisine: Dairy Free
Keywords: dairy-free, coconut cream, coconut milk, chocolate, cherry, ice cream