I had some extra sweet bing cherries on hand and decided to make this Cherry Coconut Ice Cream. I love the results: A delicious blend of coconut and cherry, with a subtle flavor of almond.

Also try my Strawberry Ice Cream and my Avocado Lime Popsicles recipes!

The perfect ice cream whether you make it in an ice cream maker or use the no-churn method with only 5 ingredients, just blend and process in an ice cream maker or freeze for a delicious homemade ice cream treat.

Originally published on July 14, 2012.

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This cherry coconut ice cream is:

  • Creamy
  • Thick
  • Rich
  • Flavorful
Cherry Coconut Ice Cream

Difference between coconut milk and coconut cream?

Coconut cream makes this cherry ice cream very creamy without being icy. It has less water than coconut milk, it is so thick and creamy and perfect replacement for heavy cream that is in traditional dairy ice cream. 

Use a coconut cream that doesn’t have preservatives and lots of added ingredients to ensure the creamy texture of the ice cream. This is probably one of the fastest gourmet ice cream recipes you’ll make.

Coconut cream is much thicker and richer than coconut milk is. It’s made in a very similar way, however!

The difference is that in the recipe for coconut cream, much more coconut is used, relative to water. Typically, four parts shredded coconut are simmered in one part of water. This results in a much thicker, richer, and more concentrated liquid, which can be used to add an intense coconut flavor to a dish.

Interestingly, coconut cream is also used in many Southeast Asian curries and soups, as it can lend a similar, but not identical, flavor to coconut milk. As well as the flavor it imparts, it has an inherent thickness which can be very useful. If you’re serving street food, having a thicker stew or curry may be preferable to a more watery one.

Benefits of cherries:

Cherries are enriched with anthocyanins, potassium, quercetin, and vitamin c. Melatonin is present in tart cherries, and this hormone, quickly absorbed in the body, has a significant role in the sleep-wake cycle. Cherries work as a supplement of melatonin if you take its extract twice a day. They also have a role in regulating your blood pressure because of quercetin and potassium antioxidant.

Cherries are also helpful in reducing uric acid and body inflammation.  A recent study has proved that taking tart cherries regularly in a week can significantly lower muscle soreness.

In addition, the deep red color of cherries owe to anthocyanins might assist you in combating cancer. It also has the potential to enhance your body’s metabolism along with a reduction in fat storage.

Coconut Cherry Ice Cream

Cherry coconut ice cream recipe:

  • Coconut cream
  • Cane sugar
  • Cherries
  • Vanilla extract
  • Almond extract

How to make cherry coconut ice cream?

To make coconut cherry ice cream, use either an ice cream machine or the no-churn method.

Method 1 – Using an ice cream maker:

  1. Place the coconut cream, sugar, 1 cup of the cherries, vanilla, and almond extract in the blender, and process until smooth.
  2. Pour the mixture into your ice cream maker. Follow your ice cream maker’s instructions for freezing. Add the remaining 1/2 cup of chopped cherries to the ice cream maker at the final stage when the ice cream is firm enough.
  3. It is ready to serve as a soft serve ice cream, or you can place it in a parchment lined baking pan and freeze until it is firm for serving later.

Method 2 – No-churn:

  1. Place coconut cream, sugar, 1 cup of the cherries, vanilla, and almond extract in the blender, and process until smooth.
  2. Pour the ice cream mixture into a baking pan lined with parchment paper and place it in the freezer. Stir the ice cream mixture every 30 minutes until it is firm but not fully frozen.
  3. Stir in the remaining chopped cherries, and serve immediately or return the ice cream into the freezer and freeze until firm.
  4. To serve, allow ice cream to sit on the counter for about 15 minutes to soften, scoop and serve.

More vegan dessert recipes:

Banana Pudding

Strawberry Ice Cream

Coconut Cream Pie

Blueberry Cheesecake

Chocolate Mousse

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Categories

Nutrition

(Per portion)
  • Energy: 239 kcal / 999 kJ
  • Fat: 13 g
  • Protein: 2 g
  • Carbs: 21 g

Cook Time

  • Preparation: 5 min
  • Cooking: 2 h
  • Ready in: 2 h 5 min
  • For: 24

Ingredients

Instructions

Ice cream maker method:

  1. Place the coconut cream, sugar, 1 cup of the cherries, vanilla, and almond extract in the blender, and process until smooth.
  2. Pour the mixture into your ice cream maker. Follow your ice cream maker’s instructions for freezing. Add the remaining 1/2 cup of chopped cherries to the ice cream maker at the final stage when the ice cream is firm enough.
  3. It is ready to serve as a soft serve ice cream, or you can place it in a parchment lined baking pan and freeze until firm for later.

No-churn method:

  1. Place coconut cream, sugar, 1 cup of the cherries, vanilla, and almond extract in the blender, and process until smooth.
  2. Pour the ice cream mixture into a baking pan lined with parchment paper and place it in the freezer. Stir the ice cream mixture every 30 minutes until it is firm but not fully frozen.
  3. Stir in the remaining chopped cherries, and serve immediately or return the ice cream into the freezer and freeze until firm.
  4. To serve, allow ice cream to sit on the counter for about 15 minutes to soften, scoop and serve.
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.