Vegan Cherry Ice Cream – a delicious recipe with Coconut milk, sweet cherries, Vanilla, lemon juice, Salt, brandy. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Use very ripe, fresh, deeply colored cherries. Wash, pit, and remove stems and pack lightly into a measuring cup until you have 2 cups.
2
Put all ingredients except stevia into a blender and process until smooth.
3
Add stevia to taste. The amount will vary depending on the brand and age of the stevia. Use plain white powder (a brand with fillers is acceptable if you can't find plain but do not use green). Add small amounts, blend, and taste. The liquid will become more and more sweet until it is just right. At this point, add just a touch more so that it is slightly oversweet. The cold will tone it down and bring it back to perfection. Alternate recipe: Use another sweetener of your choice instead of stevia.
4
Add the liquor (optional but will help the texture, as well as the taste). Pulse the blender briefly to mix.
5
Pour the mixture into an ice cream machine and freeze according to the manufacturer's directions.
75
kcal
Calories
3
g
Fat
8
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 14 ounces Coconut milk (1 can full fat), 2 cups Dark sweet cherries, 2 teaspoons Vanilla, 1 squeeze Fresh lemon juice, and more.
Yes, Vegan Cherry Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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