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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