Vegan Cherry Chocolate Chip Ice Cream

vegan cherry chocolate Chip ice cream

Chocolate. There, I said it. You probably already want some, am I right? Just because you’re eating healthy, or used to eating an alternative diet doesn’t mean you can’t have that one thing we all crave: chocolate.

When I started the Paleo diet, I searched high and low and found the most amazing recipe for Cherry Garcia Ice Cream by VedgedOut. I made just a few tweaks to the recipe to suit my needs, but feel free to try either version and let me know what you think!

And just a note for those interested, this recipe is completely vegan/vegetarian friendly; dairy-free, soy-free, gluten-free, pretty much all-around delicious!

Vegan Cherry Chocolate Chip Ice Cream
prep time: 8 – 24 hrs       cook time: 30 mins
recipe makes 6 – 8 servings (approx 200 – 250 cals each; roughly 1/2 cup serving)

Ice Cream Base Ingredients:
(1) 13.5 fl oz can organic coconut milk (full-fat, like A Taste of Thai)
1/3 cup Grade-A maple syrup (or agave nectar, honey, golden syrup)
2 tbsp raw cacao powder (or Hershey’s Unsweetened Cocoa)
1 tsp chocolate extract
1 tsp almond extract
1 tsp vanilla extract
1/2 tbsp fresh squeezed lemon juice (not from concentrate)
1 cup of frozen dark cherries, pitted

Chocolate Chip Ingredients:
2 tbsp coconut oil, melted
2 tbsp raw cacao powder (or Hershey’s Unsweetened Cocoa)
1 tbsp Grade A Maple Syrup (or preferred liquid sweetener)

Step One: Creating the ice cream bases
Combine coconut milk, maple syrup, cacao powder, chocolate extract, almond extract, vanilla extract, and lemon juice into sauce pan on low – medium low heat. Stir constantly to prevent burning until all ingredients are fully blended together. Do not boil or overheat. Remove from heat and pour into mixing bowl, cover and refrigerate for at least 8-hours (or overnight is best.)

While ice cream base is chilling, prepare the chocolate bits. First line a cookie sheet with wax/freezer paper and set aside. Melt the 2 tbsp of coconut oil over heat or in the microwave until it is a liquid. Combine coconut oil with cocoa powder and maple syrup and mix well. Pour this mixture over the freezer paper and spread into a thin layer, in the shape of a rectangle. Freeze for 8 hours or overnight until ice cream base is ready for churning.

Step Two: Churning the ice cream. 

Once ice cream base is thoroughly chilled, chop up the frozen cherries into quarters and add these to the liquid. Gently stir to combine. Now remove the tray of chocolate bits from the freezer and using a knife break up the chocolate into tiny bits and pieces. Gently stir these into the mixture.

Finally add everything into your ice cream churn and follow manufacturer’s settings for a hard type ice cream and allow to churn for at least 30-minutes. You can either eat this right after or allow it to set in the freezer for a few hours, before scooping out and serving!

Questions or comments? I’d be more than happy to answer :)

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