Guilt-less Desserts & Treats for your Family


Cherry Ice Cream

These are my knees

 

I just finished chatting to a young woman (as she de-jungled my legs!) who commented that she could “never wear shorts like that” (referring to my shorty shorts) as she hates her knees. She never wears shorts and if she’s wearing a dress she hides her knees. She thinks her knees are ugly and that people will judge her for showing her knees in public.

These are my knees. They ain’t pretty (but whose knees are?!) but it’s not their job to be pretty. These knees are strong and help me to do some pretty awesome stuff; play with the kids, run in the bush, jump up to the moon. I don’t love the way they look but I no longer hate the way I look ‘in them’.

My knees and legs are in the best shape they’ve been in for a long time, and whilst they’re not supermodel worthy they’re the best I can do and I’m proud to show them off. Or at least, I’m no longer afraid to put them out there like I used to be.

The truth is no one else really cares about your knees (or your tuck shop lady arms or crows feet). It’s our interruption of how they will react based on our own insecurities. We are pre-judging others to give ourselves the permission to hide, and it’s not just our body parts that we hide; intelligence, humour, our true feelings.

Don’t hide your beautiful self based on what you think might happen. Give people a chance and (I hope!) you’ll be pleasantly surprise

**I originally posted this story on my FB page but I got such a great response that I wanted to share it here too. I hope that some one reads this and feels like they too can wear shorts…such a simple thing but so hard for so many woman.**

This Cherry Ice Cream was the ice cream we had to eat (I know right; poor us!). We’d been cherry picking and got a load of fresh cherries. I’d already made this Black Forest Poke Cake but still needed to get rid of lots more cherries so we made this awesome coloured Cherry Ice Cream.

“Why not just eat them?” I hear you ask. Do you know what happens to your digestive system when you over indulge in cherries?! Let’s just say you’d be staying put for a while, so making Cherry Ice Cream seemed like the best way to go…plus it’s been 40C or over a lot this summer and we’ve made nearly every flavour of Ice Cream imaginable (don’t believe me? Check out this Chunky Monkey, this Apple Crumble Ice Cream, this Roasted Apricot Ice Cream and my favourite Vegan Vanilla).

I initially made this Cherry Ice Cream by adding fresh cherries to a vanilla based ice cream but found the flavour too weak and it made the ice cream too icy due to the water content of the cherries. The best way around this is to cook the fruit down first and then add it to the ice cream base. This brings out more of the cherry flavour and gives it a much deeper colour. It might take an extra 20 minutes but it’s worth it.

I have added Chocolate Chips to the Cherry Ice Cream which I highly recommend but you can leave them out if you prefer. White Choc Chips would also taste great. 

Cherry Ice Cream
Serves 6
This Cherry Ice Cream is filled with chocolate chips and the flavour of sweet cherries. Beware; piping cherries can be messy work but it's all worth it!
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Prep Time
30 min
Total Time
8 hr
Prep Time
30 min
Total Time
8 hr
INGREDIENTS
Cherry Ice Cream
  1. Cherry Pie Filling (see below for recipe)
  2. 1 1/2 Cups Coconut Cream (use the thickened cream from an opened can of coconut cream/milk that has been in the fridge overnight. Discard and DO NOT use the watery remains)
  3. 1 1/2 Cups Coconut Milk
  4. 1/3 Cup Maple Syryp (or Rice Malt Syrup or Honey) add an extra 1-2 Tablespoons if sweeter ice cream wanted)
  5. 1 teaspoon of Vanilla Extract (more if wanted; do a taste test to be sure)
  6. Dash Salt
  7. 3 Tablespoons Arrowroot (Cornflour can be used instead)
  8. 100 grams Chocolate Chips (recipe below for Dairy Free Chocolate Chips)
Cherry Pie Filling
  1. 2 packed Cups of stoned Cherries (fresh or frozen)- approx. 400 grams
  2. 2 Tablespoons Maple Syrup/Rice Malt Syrup/Honey
  3. 1 teaspoon Lemon Juice
  4. 1 Tablespoon Arrowroot
  5. 2 Tablespoons Water
Chocolate Chips
  1. 1/4 Cup Coconut Oil
  2. 1/4 Cup Cocoa
  3. 1 Tablespoon Maple Syrup
  4. dash Vanilla Extract
  5. dash Salt
INSTRUCTIONS
Cherry Ice Cream
  1. If using an ice cream machine be sure to place the bowl in the freezer the day before. Be sure to check the instructions as to how long is required (mine is 12 hours).
  2. In a medium sized saucepan place the thickened coconut cream, 1 Cup of coconut milk, maple syrup, salt and vanilla. Place the saucepan over a medium/low heat and warm slowly, or until the cream has 'melted' and the mixture is luke warm.
  3. Meanwhile, place the extra 1/2 Cup of coconut milk in a small bowl and whisk in the arrowroot, making sure no lumps remains.
  4. One the saucepan mixture has warmed, increase the heat to medium/high and add the thickened milk mixture, whisking to combine.
  5. Whisk/stir regualry as the mixture starts to thicken. The mixture will become custard like in it's consistancy. Be sure to whisk/stir the bottom of the pot to ensure that the mixture does not stick and burn. This will take 5-10 minutes.
  6. Once thickened take the mixture off the heat and add the cherry pie filling. Blend with a hand mixer (or a blender or a masher and whisk) until smooth if desired or leave it super chunky (i have blended mine)
Option 1 Ice Cream Machine
  1. Place the mixture in the fridge to cool for at least 2 hours. Once cooled, pour into the Ice Cream Machine and mix for the required time (mine was 20 minutes).
  2. Stir in the Chocolate Chips. Serve immediately or freeze in a sealed container briefly until a bit firmer.
Option 2 No Churn - Blend
  1. Pour the mixture into shallow, sealed containers and freeze until set (allow 6-8 hours).
  2. Break the frozen mixture into pieces and place in a food processor/blender.
  3. Blend on high until creamy (about 2-3 minutes. It will go grainy first; don't stress it goes creamy eventually!).
  4. Stir in the Chocolate Chips. Serve immediately or freeze in a sealed container briefly until a bit firmer.
Option 3 Freeze
  1. Stir in the Chocolate Chips.
  2. Pour the mixture into moulds or a container and freeze for at least 6-8 hours, or until set.
  3. The ice cream will need to sit at room temperature for at least 10 minutes to soften to be able to be served.
  4. This method isn't as creamy as the previous 2 but still delicious.
Cherry Pie Filling
  1. Place the cherries, sweetner and lemon juice in a saucepan. In a small bowl blend the water and the arrowroot into a smooth paste. Add to the saucepan.
  2. Bring the cherry mixture to the boil over a medium/high heat.
  3. Reduce the heat to medium and simmer for 10-12 minutes. Stir regulary to prevent sticking or burning.
  4. Place the Cherry Pie Filling in a bowl and place in the frdige to cool until needed.
Chocolate Chips
  1. Melt the coconut oil in a saucepan over a very low heat.Stir in the maple syrup and vanilla.
  2. Whisk in the cocoa and allow to thicken slightly.
  3. Pour the Chocolate into a small lined baking tray and freeze for 30 minutes.
  4. Remove the Chocolate from the freezer and break into large pieces.
  5. Place the pieces in a zip lock freezer bag. Using a rolling pin, hammer, your feet etc bang the bag until the pieces are broken into smaller pieces. Use immediately or refreeze for later use.
  6. Alternatively, use a sharp knife and a cutting board to cut the chocolate into small pieces (this is the more grown up way to make Choc-chips). Use immediately or refreeze for later use.
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/

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