Cherry Vanilla Ice Cream
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.
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
*Calories are an estimate and may vary based on the specific ingredients used
*You will need an ice cream maker to make this recipe
*This non-dairy ice cream is best served fresh. It tends to get dry and flaky in the freezer after it is made. Yes, you will be able to perceive the coconut flavor.
Nutrition
Calories: 272kcal