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Cherry Ice Cream

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!
Prep Time30 mins
Total Time8 hrs
Servings: 6
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Cherry Ice Cream

    • Cherry Pie Filling see below for recipe
    • 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
    • 1 1/2 Cups Coconut Milk
    • 1/3 Cup Maple Syryp or Rice Malt Syrup or Honey add an extra 1-2 Tablespoons if sweeter ice cream wanted)
    • 1 teaspoon of Vanilla Extract more if wanted; do a taste test to be sure
    • Dash Salt
    • 3 Tablespoons Arrowroot Cornflour can be used instead
    • 100 grams Chocolate Chips recipe below for Dairy Free Chocolate Chips

    Cherry Pie Filling

    • 2 packed Cups of stoned Cherries fresh or frozen- approx. 400 grams
    • 2 Tablespoons Maple Syrup/Rice Malt Syrup/Honey
    • 1 teaspoon Lemon Juice
    • 1 Tablespoon Arrowroot
    • 2 Tablespoons Water

    Chocolate Chips

    • 1/4 Cup Coconut Oil
    • 1/4 Cup Cocoa
    • 1 Tablespoon Maple Syrup
    • dash Vanilla Extract
    • dash Salt

    Instructions

    INSTRUCTIONS

      Cherry Ice Cream

      • 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).
      • 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.
      • Meanwhile, place the extra 1/2 Cup of coconut milk in a small bowl and whisk in the arrowroot, making sure no lumps remains.
      • One the saucepan mixture has warmed, increase the heat to medium/high and add the thickened milk mixture, whisking to combine.
      • 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.
      • 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

      • 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).
      • Stir in the Chocolate Chips. Serve immediately or freeze in a sealed container briefly until a bit firmer.

      Option 2 No Churn - Blend

      • Pour the mixture into shallow, sealed containers and freeze until set (allow 6-8 hours).
      • Break the frozen mixture into pieces and place in a food processor/blender.
      • Blend on high until creamy (about 2-3 minutes. It will go grainy first; don't stress it goes creamy eventually!).
      • Stir in the Chocolate Chips. Serve immediately or freeze in a sealed container briefly until a bit firmer.

      Option 3 Freeze

      • Stir in the Chocolate Chips.
      • Pour the mixture into moulds or a container and freeze for at least 6-8 hours, or until set.
      • The ice cream will need to sit at room temperature for at least 10 minutes to soften to be able to be served.
      • This method isn't as creamy as the previous 2 but still delicious.

      Cherry Pie Filling

      • 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.
      • Bring the cherry mixture to the boil over a medium/high heat.
      • Reduce the heat to medium and simmer for 10-12 minutes. Stir regulary to prevent sticking or burning.
      • Place the Cherry Pie Filling in a bowl and place in the frdige to cool until needed.

      Chocolate Chips

      • Melt the coconut oil in a saucepan over a very low heat.Stir in the maple syrup and vanilla.
      • Whisk in the cocoa and allow to thicken slightly.
      • Pour the Chocolate into a small lined baking tray and freeze for 30 minutes.
      • Remove the Chocolate from the freezer and break into large pieces.
      • 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.
      • 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.