I'm hooked! Who would have thought making vegan ice cream was so simple!? My first time experimenting with coconut milk ice cream turned out great, which only fuelled my desire to try new flavours! (Check out my recipe for chocolate coffee ice cream here!). Seeing as I am without an ice cream maker, all of the magic happens using an electric whisk and a food processor! I use dates for natural sugars, and to ensure that the final product comes out a little more creamy and a little less (rock hard) frozen. Everything else is for the flavour!
Prep Time: 10 min Freeze Time: 2 hrs Total Time: 2 hrs 10 min Servings: 1 pan
- 2 Cans Coconut Milk (Refrigerate overnight, and use separated top thickened portion; approximately top 1-2 inches of contents)
- 1/2 Cup Almond Milk
- 1 Cup Pitted Dates
- 1 Teaspoon Vanilla
- 1 Cup Chopped Frozen Cherries (You can use fresh, but you'll need to pit each cherry)
- 1 Pie Crust Crumbled (~ 1 Cup)
Step 1: Scoop separated coconut milk into a large mixing bowl. Whisk for 5 minutes until you reach the consistency of whipped cream (I used an electrical mixer!). Set cream in fridge until needed.
Step 2: Blend dates in a food processor, slowly adding almond milk until smooth. Add vanilla and mix.
Step 3: Pour contents into large mixing bowl with cream. Fold using a spatula. Add chopped cherries and pie bits, stirring until fully mixed.
Step 4: Line pan with parchment paper, and pour in ice cream mix. Place in freezer, stirring every 30 minutes for 2 hours. This helps to aerate the dessert, so that the ice cream turns out softer. Place plastic wrap onto ice cream for storage (to avoid freezer burn).