During summer there is nothing better than ice cream. I remember when I was young my mom and dad would make homemade ice cream during the summer with a hand-crank gadget and tons of rock salt. This recipe is much easier and still has all the flavor of homemade ice cream, but without hours of churning.
Bing, Rainier or Sweetheart Cherries are all varieties of sweet cherries or dark cherries as they are sometimes called. Sweet cherries are sweeter in flavor than tart cherries (which are harder to come by) and are readily available in bulk to bake pies and tarts. Sweet Cherries also come frozen and are a simple way to make great ice cream.
In this recipe, I blend frozen Dark Cherries with a little coconut milk and a splash of agave nectar and puree, that’s it. The mixture of sweet fruit comes through and isn’t weighted down by heavy dairy or eggs like most ice cream recipes. Granted, I love thick creamy ice cream in any form, but this is a lighter and easier way to create fresh ice cream in minutes.
16 ounces frozen dark or sweet cherries
1 can organic light coconut milk, chilled
4 tablespoons agave nectar
(makes about 2 cups)
1. In a food processor, add the frozen cherries.
2. Remove the coconut milk from the refrigerator and scoop out only the thick cream from the top of the coconut milk and put it in the food processor with the cherries. Reserve the light coconut milk for another use, like smoothies.
3. Drizzle the agave nectar into the cherry mixture.
4. Puree the entire mixture for 3-5 minutes or until mostly smooth. You will see a few tiny cherry and coconut milk pieces, but it gives the ice cream great texture.
5. At this point the ice cream is very soft serve, so I recommend that you freeze it in a plastic container for 1 1/2 hours before serving.
6. Scoop out the ice cream into bowls or cones and I love to dollop a few of those bourbon pomegranate cherries on top for added decadence….maybe not for the little ones! Enjoy!