Vegan Homemade Cherry Ice Cream
Indulge in the luscious sweetness of **Vegan Homemade Cherry Ice Cream**, a creamy and refreshing dairy-free treat that highlights the vibrant flavor of fresh cherries. Made with full-fat coconut milk for ultimate creaminess, pure maple syrup for natural sweetness, and a hint of vanilla and lemon juice to enhance the fruity notes, this recipe is the perfect balance of indulgence and health. Thickened with arrowroot starch, this easy-to-follow recipe comes together in just 15 minutes of prep time before churning into a velvety, soft-serve delight. Whether you're catering to a plant-based diet or simply looking for an allergy-friendly summer dessert, this homemade cherry ice cream serves up bold, fresh flavors that are sure to impress. Serve it on its own, in a cone, or alongside your favorite vegan desserts for a standout treat!
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Recipe Information
Ingredients
- 2 cups fresh cherries
- 1 can (13.5 oz) full-fat coconut milk
- 0.5 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 tablespoons arrowroot starch
- 1 pinch pinch of salt
Instructions
Begin by pitting the fresh cherries. Once pitted, place the cherries in a blender and blend until smooth to create a cherry puree.
In a small bowl, combine arrowroot starch with 2 tablespoons of water and stir well to create a slurry. Set aside.
In a medium saucepan over medium heat, combine the full-fat coconut milk, cherry puree, and maple syrup. Stir well to mix the ingredients.
As the mixture begins to heat, stir in the arrowroot slurry, vanilla extract, lemon juice, and a pinch of salt. Continue stirring continuously to prevent lumps and ensure everything is well combined.
Cook the mixture for about 5-7 minutes until it thickens slightly, then remove the pan from heat.
Allow the mixture to cool completely to room temperature or chill in the refrigerator for an hour for best results.
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Transfer the ice cream to an airtight container and freeze for an additional 2-4 hours for a firmer texture.
When ready to serve, let the ice cream sit at room temperature for a few minutes to soften before scooping.
Enjoy your creamy and refreshing vegan homemade cherry ice cream!
Nutrition Facts
Calories |
1544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.3 g | 125% | |
| Saturated Fat | 85.9 g | 430% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 214 mg | 9% | |
| Total Carbohydrate | 176.2 g | 64% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 122.3 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1960 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
