Cherry Coconut Ice Cream
This creamy Cherry Coconut Ice Cream is a deliciously rich and creamy blend of coconut cream and cherries. It will be your new summer favorite.
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Servings: 25 servings
Calories: 29kcal
Ingredients
- 2 14- ounce cans coconut cream
- 3/4 cup organic cane sugar
- 1 1/2 cups cherries pitted, chopped in pieces, and divided
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
Ice cream maker method:
- Place the coconut cream, sugar, 1 cup of the cherries, vanilla, and almond extract in the blender, and process until smooth.
- 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.
- 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:
- Place coconut cream, sugar, 1 cup of the cherries, vanilla, and almond extract in the blender, and process until smooth.
- 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.
- Stir in the remaining chopped cherries, and serve immediately or return the ice cream into the freezer and freeze until firm.
- To serve, allow ice cream to sit on the counter for about 15 minutes to soften, scoop and serve.
Nutrition
Calories: 29kcal | Carbohydrates: 7g | Protein: 0.1g | Fat: 0.04g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.004g | Sodium: 0.1mg | Potassium: 19mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 0.03mg