Indulge in the creamy richness of cherry vanilla ice cream, made with dairy-free ingredients and tailored to fit the AIP diet for a guilt-free dessert experience.
Are you looking for a delectable dessert that satisfies your sweet cravings without sacrificing your commitment to a healthy, anti-inflammatory diet? Look no further than this AIP diet-friendly cherry vanilla ice cream! Made with luscious, dairy-free ingredients and infused with the delightful flavors of ripe cherries and aromatic double-strength vanilla, this ice cream is the perfect treat to cool off with on a warm day or enjoy as a satisfying indulgence after dinner. With its creamy texture and rich taste, you won’t even realize you’re eating something good for you – but your body will thank you for it! So why wait? Grab your blender and get ready to whip up a batch of this irresistible ice cream today.
How to Make Vanilla Cherry Ice Cream
This recipe makes 4 servings of ice cream using the following ingredients;
- 14 oz. cans of coconut cream that is 70% coconut extract (Note: this is not the stuff on top of a can of coconut milk.)
- 18 fresh cherries, pitted and chopped.
- 1/2 tbsp grass-fed gelatin
- 2 tbsp pure maple syrup
- 1 tsp double-strength vanilla extract
- 1/4 tsp sea salt
Then follow the directions below, and in less than 45 minutes, you will have some delicious cherry vanilla ice cream.
- Freeze your ice cream maker insert overnight or by the manufacturer’s instructions.
- Place coconut cream and half the cherries in a blender. Process until thoroughly pink, then place in a cold saucepan.
- Sprinkle gelatin over the pink mixture. Let it sit for 2 minutes to “bloom.” Place saucepan over medium heat, and gently whisk until ALL gelatin has melted. (This is important. You don’t want clumps of gelatin in your ice cream.) Slowly whisk in maple syrup, vanilla, and sea salt until everything is incorporated, about 2 minutes. Take the saucepan off the heat, and let it cool for 15 minutes.
- Take the ice cream maker insert from the freezer and place it inside the maker. Stir the rest of the cherries into the saucepan. Transfer the contents of the pan to the ice cream maker. Add the bowl scraper if your machine has one. Turn on the device and process for 20 minutes. Serve immediately for best results. It will be a soft serve.
This recipe is from our friend at Wendi’s AIP Kitchen.
Cherry Vanilla Ice Cream
Equipment
- Ice Cream Maker
- Saucepan
Ingredients
- 14 oz can coconut cream that is 70% coconut extract (this is not the same stuff on the top of a can of coconut milk)
- 18 fresh cherries (pitted and chopped)
- ½ tbsp grass-fed gelatin
- 2 tbsp pure maple syrup
- 1 tsp organic double-strength vanilla extract
- ¼ tsp sea salt
Instructions
- Freeze your ice cream maker insert overnight or in accordance with the manufacturer’s instructions.
- Place coconut cream and half the cherries in a blender. Process until thoroughly pink, then place in a cold saucepan.
- Sprinkle gelatin over the pink mixture. Let it sit for 2 minutes to “bloom.” Place saucepan over medium heat, and gently whisk until ALL gelatin has melted. (This is important. You don’t want clumps of gelatin in your ice cream.) Slowly whisk in maple syrup, vanilla, and sea salt until everything is incorporated, about 2 minutes. Take the saucepan off the heat, and let it cool for 15 minutes.
- Take the ice cream maker insert from the freezer and place it inside the maker. Stir the rest of the cherries into the saucepan. Transfer the contents of the pan to the ice cream maker. Add the bowl scraper if your machine has one. Turn on the machine and process for 20 minutes. Serve immediately for best results. It will be a soft serve.
Notes
Nutrition
