You have to be dairy free, right?
Cherry Garcia Ice Cream (dairy/egg free)
1 can full fat coconut milk
1 cup frozen dark cherries, chopped
1/3 cup sweetener: coconut nectar, maple syrup, or honey
1 tsp almond extract**
1 vanilla bean**
optional: 1/2 Tablespoon lemon juice
2 Tablespoons coconut oil, melted
2 Tablespoons raw cacao powder
1 tablespoon maple syrup
Blend coconut milk, 3 cherries (for pink color), sweetener, almond extract, vanilla & lemon juice in a high speed blender. Pour into ice cream maker. While mixing in the ice cream maker, make the chocolate pieces.
Gently melt coconut oil over low heat, stir in cacao and maple syrup. Pour onto a piece of wax/parchment paper on a flat plate or baking dish. Freeze sheet of chocolate for 15 minutes, then break into small pieces.
When ice cream is starting to firm up, add in frozen chopped cherries. Remove from ice cream maker when ready, and stir in chocolate pieces.
*Also, raw chocolate recipe makes a great \”magic shell\” coating if poured over the cold ice cream, the chocolate sauce will firm right up.
**If you don\’t have the fancy pants
ingredients of almond extract & a real vanilla bean, just subsitute 1
teaspoon vanilla extract.