You can use frozen cherries in a pinch, but fresh cherries make this ice cream, from the Incredible Vegan Ice Cream cookbook, totally out of this world. Drizzle with hot fudge and toasted almonds for a doubly decadent chocolaty vegan sundae.
What you need:
2 cups red cherries, pitted, divided
2 tablespoons amaretto liquor
1¾ cups canned full-fat coconut milk
⅓ cup sugar
2 tablespoons agave nectar
¼ teaspoon salt
½ cup dark chocolate, roughly chopped
What you do:
- Into a food processor, add 1 cup cherries and purée. Roughly chop remaining 1 cup cherries, and to a small bowl, add cherries and amaretto and set aside to soak. Into a blender, add cherry purée, coconut milk, sugar, agave, and salt and blend. Chill mixture for at least 2 hours, or overnight.
- Once mixture is chilled, add to ice cream maker and churn according to machine’s instructions (most take 10 to 15 minutes depending on temperature of mix). When finished ice cream should look like soft-serve. Transfer ice cream to a wide, freezer-safe container and gently fold in chopped cherries and dark chocolate. Smooth top, cover ice cream tightly, and freeze for at least 6 hours, or until firm.
- When ready to serve, let ice cream sit at room temperature for 5 to 10 minutes to soften.