This luscious, dairy-free Cherry Chocolate Ice Cream recipe is not only easy to make but also doesn’t require an ice cream machine. Let’s dive into this delightful treat that will satisfy your cravings.
Substitutions:
Making substitutions in recipes is a handy skill, especially when catering to dietary preferences or allergies. Here’s how you can tweak the ingredients for this Cherry Chocolate Ice Cream:
- Coconut Cream: If you can’t find unsweetened coconut cream, you can use full-fat coconut milk as an alternative. However, note that the consistency might be slightly different, so adjust accordingly by adding more or less depending on the thickness you desire.
- Maple Syrup: Maple syrup adds a subtle sweetness to the ice cream. For a different flavor profile, you can substitute it with agave nectar or date syrup. Just ensure they’re in a liquid form to blend smoothly with the other ingredients.
- Vanilla: Vanilla enhances the overall flavor of the ice cream. If you’re out of vanilla extract, you can use vanilla bean paste or vanilla powder as alternatives. They’ll infuse the ice cream with a rich, aromatic essence.
- Chocolate: Dark chocolate adds depth and richness to the ice cream. However, if you prefer a different chocolate flavor or have allergies, you can substitute it with dairy-free chocolate chips or cocoa powder. Be mindful of the cocoa content to maintain the desired level of sweetness.
- Cherries: Frozen dark cherries provide a burst of fruity flavor and natural sweetness. If cherries aren’t your favorite or if they’re out of season, you can swap them with other frozen fruits like raspberries or strawberries for a delicious twist.
By making these substitutions, you can tailor the recipe to your taste preferences or dietary needs while still enjoying the creamy goodness of Cherry Chocolate Ice Cream.
Tips for Serving and Storing Dairy-Free Ice Cream:
- Allow for Softening Time: Since dairy-free ice cream tends to freeze harder than traditional ice cream, it’s best to let it soften at room temperature for a few minutes before scooping. This will ensure a creamy texture and easier serving.
- Get Creative with Toppings: Elevate your Cherry Chocolate Ice Cream experience by adding fun toppings like toasted coconut flakes, chopped nuts, or a drizzle of dairy-free chocolate sauce. The possibilities are endless, so let your creativity shine!
- Store Properly: To maintain optimal texture and flavor, store dairy-free ice cream in an airtight container in the freezer. Avoid prolonged exposure to air, as it can cause ice crystals to form and compromise the quality of the ice cream.
- Reblending: Want to enjoy your leftovers? I recommend letting it slightly thaw and place the ice cream back into the processor and process until scoopable. This will ensure that the consistency is similar to when you first made it.
This dairy-free Cherry Chocolate Ice Cream recipe proves that you don’t need fancy equipment or dairy products to indulge in a delicious frozen treat. With just a few simple ingredients and minimal effort, you can whip up a batch of creamy, dreamy ice cream that’s sure to impress your taste buds.
So why wait? Gather your ingredients, get blending, and treat yourself to a scoop (or two) of this decadent delight.
Your summer dessert cravings will thank you!
This Cherry Chocolate Ice Cream is:
Creamy
Easy to make
Dairy-Free
Gluten-Free
Kid Friendly
When you make this Cherry Chocolate Ice Cream I would love it if you would rate and write a review below. I can’t wait to see how you like it!
Cherry Chocolate Ice Cream
Equipment
- 1 Blender or Food Processor
Ingredients
Ice Cream Base
- 1 13.5 oz canned coconut cream
- 3-4 tbsp maple syrup add more or less depending how sweet you like it
- 1 tsp vanilla
- pinch salt
Add In's
- 1 1/2 cup pitted dark cherries frozen, add more or less
- 1/2 cup dark chocolate chips
Instructions
- Prepare the Ice Cream Base: In a blender, combine 1 can of unsweetened coconut cream, 3 tablespoons of maple syrup (adjust to taste), 1 teaspoon of vanilla extract, and a pinch of salt. Blend until smooth and creamy.
- Freeze the Ice Cream Base: Pour the blended mixture into ice cube trays and freeze until solid, typically for about 4-6 hours or overnight.
- Process the Frozen Base: Once the ice cubes are frozen, transfer them to a food processor or high-speed blender. Process the frozen cubes until they become crumbly and reach a halfway thick consistency.
- Add Chocolate and Cherries: Break up the dark chocolate into smaller pieces and add them to the processor along with pitted frozen dark cherries. Process the mixture until it reaches a scoopable ice cream consistency.
- Adjust Consistency (Optional): If you prefer chunks of chocolate and cherries in your ice cream rather than mixed in, process the ice cream base until it's scoopable, then fold in the chopped chocolate and cherries manually.
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