It is most definitely and officially ice cream season here in New York. Within only a few weeks, we had the typical spring to summer transition of suddenly moving from intermittently warm and cool days to sticky, humid, sunny ones. I don’t mind it one bit—it makes it easier to put on my mask and get outside—but I’m craving cool treats. This vegan chocolate cherry ice cream is hitting the spot!
I’d say that this ice cream is a nice balance of effort and ease. The base is really simple: coconut milk, sugar, vanilla, salt. I’ve used cornstarch and then heated the base to make it more custardy, and while it refreezes a little better that way, it ultimately doesn’t make a big difference for all of the steps that it adds to the process.
The cherries are roasted, which brings out their flavor brings them to a jammy consistency, without the effort of actually making a jam. I recommend cooling everything really well before you actually churn the ice cream (more on that below), cherries included.
Roasting the cherries and remembering to put your ice cream machine’s freezer bowl in the freezer overnight before churning are really the most complex parts of making the recipe. Everything else comes together simply, and once it does, you have a wonderfully creamy, faintly coconutty, fruity, and chocolatey dream dessert on your hands.
Chocolate cherry ice cream ingredients
You won’t need too many ingredients for this ice cream. The main components: