Chocolate Cherry Ice Cream
A creamy, dairy-free ice cream made with coconut milk, roasted cherries, and chunks of dark chocolate. This easy vegan treat is naturally rich, flavorful, and refreshing—perfect for summer or any time you crave a frozen indulgence.
Equipment
- 1 blender
- 1 mixing bowl
- 1 Baking Sheet + Parchment Paper
- 1 Ice Cream Maker with Freezer Bowl
- 1 Loaf Pan (for freezing)
- 1 spatula
Ingredients
- 3 ⅓ cups 780 ml full-fat canned coconut milk, lightly shaken (2 cans, 13.5 oz / 400 ml each)
- ½ cup + 1 tablespoon 110 g cane sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 12 ounces 340 g cherries, pitted and halved, fresh or frozen
- 4 ounces 120 g / about ⅔ cup dark chocolate, chopped
Instructions
- Prepare the Ice Cream Maker: Before you begin, place the freezer bowl of your ice cream maker into the freezer the night before you plan to churn. This ensures it’s frozen solid and ready to whip your base into a smooth, creamy consistency. Skipping this step will result in soft, runny ice cream that doesn’t set properly, so give it plenty of time to freeze.
- Blend the Creamy Coconut Base: In a high-speed blender, combine the full-fat coconut milk, ½ cup of the cane sugar, vanilla extract, and salt. Blend the mixture on high for a full minute until it is silky smooth, slightly frothy, and fully incorporated. Transferring the mixture to a storage container, refrigerate it for at least 1 hour. For even more convenience, you can leave it chilling for up to 2 days—this step helps the base thicken and develop a richer flavor before churning.
- Roast the Cherries for Maximum Flavor: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and spread the halved cherries evenly across the surface. Sprinkle them with the remaining 1 tablespoon of cane sugar to enhance their natural sweetness. Roast for 10 minutes, then carefully stir the cherries so they roast evenly. Continue roasting for another 10–15 minutes until the cherries look slightly shriveled, juicy, and tender, but not dried out. Remove the pan from the oven and let the cherries cool to room temperature. To speed up the cooling process, you can place them in the fridge or freezer. Once cooled, give the cherries a rough chop directly on the baking sheet—this ensures you have bite-sized pieces that will fold easily into the ice cream.
- Start Churning the Ice Cream: When you’re ready to make the ice cream, set up your machine according to the manufacturer’s instructions. Pour the chilled coconut milk mixture into the prepared freezer bowl. Begin churning and allow the machine to work its magic, thickening and aerating the mixture into a soft, creamy texture. Most machines will take around 20–25 minutes for this process, but times may vary.
- Add Cherries and Chocolate Mix-Ins: About 2 minutes before the machine finishes churning, gradually add in the chopped roasted cherries and the dark chocolate pieces. The mixture may loosen slightly once the add-ins are stirred in, but don’t worry—the machine will quickly restore the proper texture. If you prefer, you can also fold the mix-ins in by hand simply transfer the churned ice cream into a loaf pan and gently stir in the cherries and chocolate with a spatula until evenly distributed.
- Chill for Perfect Scooping: Once the mix-ins are incorporated, transfer the ice cream to a loaf pan or airtight container. Smooth out the top with a spatula, cover, and place it in the freezer for 30–60 minutes. This short resting time helps the ice cream firm up to a scoopable consistency while still staying creamy and easy to serve.
- Scoop and Enjoy: When ready to serve, remove the ice cream from the freezer. If it’s been stored for longer than an hour, let it sit at room temperature for a few minutes to soften slightly. Use a sturdy ice cream scoop to serve generous scoops into bowls or cones. Enjoy immediately as a refreshing dairy-free dessert that combines the richness of coconut milk, the sweetness of roasted cherries, and the indulgence of dark chocolate.
Notes
- Use full-fat canned coconut milk for the creamiest texture—light coconut milk won’t provide the same richness.
- Roasting the cherries deepens their flavor and prevents excess water from making the ice cream icy.
- Chop the chocolate into small pieces to distribute evenly and avoid hard chunks.
- Chill the base for at least an hour before churning for better texture.
- If freezing for longer periods, let the ice cream sit at room temperature for a few minutes before scooping.
