VEGAN ICE CREAM - CHERRY CHOCOLATE CHUNK - No Churn, Dairy Free Ice Cream Recipe

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and soy milk is often less expensive.

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: semi-sweet chocolate chips

Cacao nibs are lower in sugar and semi-sweet chips are often cheaper.

maple syrup

🥗Healthier: agave nectar

💰Cheaper: honey

Agave nectar is lower on the glycemic index and honey can be less expensive.

coconut cream

🥗Healthier: cashew cream

💰Cheaper: whipped topping

Cashew cream is creamy and lower in fat, while whipped topping can be less expensive.

Remove the pits from 2 cups of fresh cherries using a deep pitter or a knife.

Chop half of the cherries and set them aside for later.

Place the remaining cherries in a blender.

Add 2 ripe bananas to the blender.

Add 3 to 5 pitted dates to the blender.

Add a pinch of sea salt to the blender.

Add 3 tablespoons of organic maple syrup to the blender.

Add 1.5 cups of coconut yogurt to the blender.

Blend the mixture on high until well blended and creamy.

Add 1 cup of hemp seeds to the blender and blend again until creamy and silky smooth.

Taste the mixture and adjust sweetness by adding more maple syrup or dates if desired, then blend again.

Chop 1/3 cup of chocolate into chunks.

Pour the ice cream mixture into a standard size bread pan.

Fold in the chopped cherries and chocolate chunks gently into the mixture.

Sprinkle some extra cherries and chocolate chunks on top for garnish.

Cover the bread pan and place it in the freezer for 8 to 10 hours.

After 8 hours, check the ice cream for scoopability.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens