This Chocolate Cherry Almond Vegan Ice Cream offers a luscious, decadent treat with the harmonious blend of chocolate richness, fruity tartness, and nutty crunch.
Recipe: Chocolate Cherry Almond Vegan Ice Cream
Ingredients:
- 2 cups (480 ml) full-fat canned coconut milk (well shaken)
- 1/2 cup (100 g) organic sugar or coconut sugar
- 1/3 cup (35 g) unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 cup frozen pitted cherries (fresh can also be used, chopped)
- 1/2 cup almonds, toasted and roughly chopped
- Pinch of salt
Directions:
- In a blender or food processor, combine the coconut milk, sugar, cocoa powder, vanilla extract, and salt. Blend until the sugar is fully dissolved and the mixture is smooth.
- Pour the chocolate base into a mixing bowl and gently fold in the frozen cherries and chopped toasted almonds.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
- If you do not have an ice cream maker, pour the mixture into a shallow airtight container and freeze. Every 30-45 minutes, stir vigorously with a fork or whisk to break up ice crystals until the ice cream is smooth and creamy, around 3-4 hours.
- Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours to firm up further before serving.
- Serve garnished with extra cherries and almonds if desired.
Nutrition Information (per 1/2 cup serving):
- Calories: approx. 210 kcal
- Fat: 18 g (from coconut milk and almonds, mostly healthy fats)
- Carbohydrates: 15 g
- Fiber: 3 g
- Sugars: 11 g
- Protein: 3 g
Notes:
- Using full-fat coconut milk ensures a creamy texture similar to traditional ice cream.
- Toasting the almonds enhances their flavor and crunch.
- Frozen cherries maintain a nice texture and tartness inside the rich chocolate ice cream.
- This recipe is dairy-free, egg-free, and vegan-friendly.
