So what happens when you have gorgeous cherries, vegan chocolate chips and a Cuisinart ice cream maker? You make cherry chocolate chip ice cream of course!
and I want you to make some too, so don’t forget to enter this fun contest below. Not only do I want YOU to win an ice cream maker, I want to give 2 so that you can give one to a friend. Yup, I’m cool like that.
One of the biggest complaints about vegan ice creams is that the texture isn’t what you are used to. If you are used to full fat ice cream, then you are right. Most of the vegan ice cream I make is more like an “ice milk” , much lighter in fat, flavor and has an icier texture. But this ice cream is freaking creamy and full of fat ( well, you asked for it). There is good news though, the fat in coconut is thought to be healthier than other fats and since it’s not from an animal, it’s also cholesterol free.
2- 13.5 cans full fat organic coconut milk
3/4 cup agave, maple syrup or turbinado sugar
1 1/2 teaspoon organic vanilla extract
1 Tablespoon cornstarch
1 Tablespoon vodka
1 1/2 cups pitted cherries
2/3 cup vegan chocolate ships
shake cans of coconut milk then pour into medium saucepan. over low heat, add sweetener, salt and whist until dissolved. whisk in corn starch until combined. remove from heat, add vanilla and vodka. allow mixture to cool, occasionally whisking to keep ingredients combined. once cooled, follow ice cream maker instructions byturning machine on then slowly pouring mixture into pre-frozen base. once mixture is mostly frozen, approximately 10-15 minutes, add cherries and chocolate chips through top of machine and mix just until incorporated. transfer mixture to freezer safe container and freeze until solid, about 4 hours.
* my cherries were heavy and wanted to sink to the bottom, occasionally stir ice cream mixture together for even distribution while freezing.