Dairy Free Cherry Chocolate Chunk Ice Cream
This chocolate cherry ice cream is a smooth and satisfying treat. It offers a delightful balance of richness and brightness for a memorable dessert.
Equipment
- saucepan
- electric mixer
- 9x5-inch loaf pan
Ingredients
For the Cherry Jam
- 2 cups Sweet Cherries, Pitted & Chopped (fresh or frozen)
- 1/4 cup Sugar
- 1 tbsp Lemon Juice
- 1 tbsp Cornstarch mixed with 1 tbsp Water
For the Ice Cream Base
- 2 cans (13.5 oz each) Coconut Cream, Chilled Overnight
- 1 can (11.25 oz) Sweetened Condensed Coconut Milk
- 1 tsp Vanilla Extract
- 1/4 tsp Almond Extract
- 1/4 tsp Salt
- 3/4 cup Dairy Free Dark Chocolate Chunks
Instructions
- Simmer the cherries, sugar and lemon juice in a saucepan over medium heat for 8-10 minutes, stirring often, until soft and syrupy.
- Stir in the cornstarch mixture and cook for 1 more minute until thick and jammy, then cool completely in the fridge.
- Scoop the thick coconut cream from the chilled cans into a large cold bowl, leaving the watery liquid behind. Beat for 2-3 minutes until smooth and fluffy.
- Whisk the sweetened condensed coconut milk with the vanilla, almond extract and salt, then fold it into the whipped coconut cream until no streaks remain.
- Fold in the chocolate chunks, reserving a small handful for the top.
- Layer half the base in a 9x5 inch loaf pan, spoon on half the cooled cherry jam and swirl gently, then repeat with the remaining base and jam. Top with the reserved chocolate.
- Cover and freeze for at least 6 hours, then let sit at room temperature for 10 minutes before scooping.
Nutrition
Serving: 1servingCalories: 553kcalCarbohydrates: 48gProtein: 5gFat: 38g