Vegan Cherry Ice Cream with Chocolate shards
Rich velvety vegan cherry ice cream, perfect dessert to enjoy cherries and summer.
Equipment
- ice cream machine and covered container to freeze ice cream
Ingredients
- 1 cup raw cashews soaked for at least 4 hours
- 1¼ cup plant milk, I used oat milk full fat preferably
- 12 ounces pitted fresh cherries halved
- ½ cup dark chocolate broken into shards/pieces
- ¼ cup pure maple syrup if you prefer a sweeter use 1/3 cup
- 1 tsp vanilla extract
- pinch of sea or flaky salt
Instructions
- Soak the cashews in water overnight or up to 2 hours in warm water. Pit and chop the cherries in half if you prefer smaller pieces. Both fresh and frozen cherries work in this recipe, if the color dosnt bother you.
- If you’re using an ice cream machine to make the ice cream freeze the freezing component for 24 hours or per the instruction manual.
- Place the cashews along with the plant milk, maple or honey, vanilla and salt in a high speed food processor or blender. Blend until smooth, thick and creamy.
- Assemble the ice cream machine, pour the creamy custard into the ice cream machine and turn it on. In the last 5 minutes of it freezing, add the cherries and the chocolate shards(pieces). Once frozen, transfer the ice cream to a lidded container and freeze until ready to eat.
- Remove the ice cream from freezer 10-15 minutes before eating to ensure easy scooping! Scoop and Enjoy!
Notes
NOTE: The day I photographed these images it was 101°F. The ice cream started to melt right away, under normal conditions the ice cream will stay frozen when scooped for a few minutes. It depends on the room temperature. The taste is just as good as the perfectly frozen ice cream only this turned into soft serve very quickly.
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