Vegan Almond Cherry Ice Cream
This Vegan Almond Cherry Ice Cream is a creamy, plant-based frozen dessert made with cashews, coconut milk, and medjool dates, swirled with a luscious cherry sauce. Oil-free, gluten-free, and naturally sweetened, it’s a wholesome treat that’s perfect for summer or anytime you crave a healthy, indulgent dessert.
Equipment
- 1 High-Speed Blender
- 1 ice cream maker (freezer bowl must be frozen at least 24 hours)
- 1 medium saucepan
- 1 mesh strainer
- 1 freezer-safe container
- 1 chopstick or knife (for swirling)
Ingredients
Almond Ice Cream Base:
- 1 can 400ml full-fat coconut milk
- 1 cup medjool dates pitted
- 1 cup raw cashews soaked
- 2 tsp almond extract
- 1 tsp vanilla extract
- ¼ cup sliced almonds
- 1 tbsp tapioca syrup optional
Cherry Swirl:
- 1 ½ cups frozen dark sweet cherries
- 1 tbsp maple syrup
- 1 tsp vanilla extract
Instructions
- Prepare Cashews and Dates for Creaminess: Start by placing 1 cup of raw cashews and 1 cup of pitted medjool dates in a large bowl. Cover them completely with filtered water. Allow them to soak in the refrigerator for at least 4 hours, but for the creamiest texture, soaking overnight is ideal. This soaking process softens the cashews, making the ice cream silky and smooth, and also plumps the dates to naturally sweeten the mixture.
- Chill the Ice Cream Maker Bowl: While the cashews and dates are soaking, ensure that your ice cream maker’s freezer bowl has been frozen for at least 24 hours. A properly frozen bowl is crucial for achieving the perfect creamy texture without ice crystals. Keep it in the back of the freezer, as this area maintains the coldest temperature.
- Blend the Almond Ice Cream Base: Once the cashews and dates have softened, drain them thoroughly using a mesh strainer. Transfer them to a high-speed blender. Add 1 can of full-fat coconut milk, 2 teaspoons almond extract, 1 teaspoon vanilla extract, and 1 tablespoon of tapioca syrup (if using). Blend on high for 1–2 minutes until the mixture is completely smooth, free of lumps or gritty texture. Pause and scrape down the sides of the blender as needed. The consistency should be rich, silky, and pourable, resembling a creamy custard.
- Churn the Ice Cream: Pour the blended almond mixture into the chilled ice cream maker. Turn on the machine and churn for 25–30 minutes, or until the mixture thickens to a soft-serve consistency. The churning incorporates air, giving the ice cream its light and creamy texture. Keep an eye on the consistency; it should be thick enough to hold some shape but not too firm at this stage.
- Prepare the Cherry Swirl: While the ice cream is churning, begin the cherry swirl. In a medium saucepan, combine 1 ½ cups frozen dark sweet cherries, 1 tablespoon maple syrup, and 1 teaspoon vanilla extract. Place the saucepan over medium heat and cook for 10–15 minutes, stirring occasionally, until the cherries are soft and release their natural juices. Optional: If you prefer a smooth cherry sauce, carefully transfer the mixture to a blender and puree until silky. If you enjoy small cherry pieces in your ice cream, leave them chunky. The texture is entirely up to your preference.
- Layer Ice Cream and Cherry Swirl: Take a freezer-safe container for layering. Begin by pouring half of the churned almond ice cream into the container. Spoon large dollops of the cherry mixture on top. Use a chopstick or the back of a spoon to gently swirl the cherry sauce into the ice cream, creating a marbled effect. Sprinkle ¼ cup sliced almonds over the top for a nutty crunch.Repeat this layering process with the remaining ice cream and cherry mixture until fully combined, ensuring that cherries are evenly distributed but still visible as swirls.
- Freeze Until Firm: Cover the container with a lid or plastic wrap and place it in the freezer for at least 4 hours, or until fully firm. This freezing step ensures the ice cream sets properly and achieves a scoopable, creamy texture without being icy. For best results, avoid stirring during this period.
- Serve and Enjoy: When ready to serve, remove the ice cream from the freezer and let it sit at room temperature for 5–10 minutes. This makes scooping easier and enhances the creamy texture. Use an ice cream scooper to create generous portions. Optionally, garnish with additional sliced almonds or a few fresh cherries for presentation. Serve immediately and enjoy the rich, nutty, and fruity flavors in every bite.
Notes
- Always soak your cashews and dates for a minimum of 4 hours, preferably overnight. Proper soaking ensures a creamy, smooth ice cream base without any gritty texture.
- Use full-fat coconut milk for richness and natural creaminess; light coconut milk may result in a less stable ice cream.
- When making the cherry swirl, you can adjust the texture according to preference: blend for a smooth sauce or leave it slightly chunky for more bite.
- For an extra flavor boost, lightly toast the sliced almonds before adding them to the ice cream. This enhances their nutty aroma and adds a subtle crunch.
- Be patient with freezing times. Allow the ice cream to set completely to avoid icy textures.
