No-Churn Dairy-Free Cherry Ice Cream –  Recipe! Image 1
Ice Cream, Love

No-Churn Dairy-Free Cherry Ice Cream – Recipe!

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During summer there’s no better dessert than a bowl of ice cream.  I remember when I was young, my mom and dad would make homemade ice cream during the warm months of the year with a hand-crank ice cream maker, that required tons of rock salt.  It really took a bit of patience and time to create a cool and creamy consistency, and it always seemed to come out perfectly.  Today, there are much faster ways to make ice cream with all the electrical appliances out there, but for this recipe, all you need is a food processor, not a fancy ice cream maker.

Frozen sweet cherries are your best friend, especially during the summer months.  There’s no pitting involved, which can a tedious process, not to mention the splattering of cherry juice, which will require a stain whisperer to remove it from your shirt.  A bag of frozen sweet cherries, some light coconut milk and a little agave nectar is all you need for the most luscious treat to beat the heat.

This dessert is fruit-sweet from the cherries, so it won’t knock you over with a sugar hangover because there’s no added sugar!  It’s also dairy free because I used coconut milk instead of heavy cream or whole milk.  If you’re not a fan of coconut milk, you can sub it out for the old fashioned stuff, either way, you’ll just love it.

No-Churn Dairy-Free Cherry Ice Cream –  Recipe! Image 2

Ingredients

16 ounces frozen dark or sweet cherries

1 can organic light coconut milk, chilled

4 tablespoons agave nectar 0r 1/3 cup honey

(Serves 4)

No-Churn Dairy-Free Cherry Ice Cream –  Recipe! Image 3

No-Churn Dairy-Free Cherry Ice Cream –  Recipe! Image 4

No-Churn Dairy-Free Cherry Ice Cream –  Recipe! Image 5

To Prepare:

1.  In a food processor, add frozen cherries.  Remove coconut milk from refrigerator and scoop out only thick cream from top of coconut milk.  Spoon it into food processor with cherries.  Reserve light coconut milk for another use, like smoothies.

2.  Drizzle agave nectar over cherry mixture.  Puree mixture for 3-4 minutes, or until almost smooth.  You will see a few tiny cherry and coconut milk pieces, but it gives the ice cream great texture.

3.  The consistency is very soft serve, so I recommend that you freeze it in a plastic container for 1 1/2 hours before serving.

4.  Scoop out ice cream into bowls, or cones and perhaps a few bourbon pomegranate cherries on top for added decadence….maybe not for the little ones!  Enjoy!

 

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