Oh Ice Cream.
How Bittersweet it is.
So delicious yet so rich in cream and refined sugars!
Well my lovelies, I have made this coconut ice cream that won’t make you feel like running a marathon after eating it!
Yes, it still has calories.
Yes, it still has sugar for sweetness.
But instead of bad calories like cream and bad sugar like white sugar, were using coconut milk and maple syrup!
Oh and amazingly delicious roasted cherries.
Oh and Port, but that’s a detail. (wink wink).
Anyways. This is also good for all my lovely lactose intolerant ice cream lovers.
And my vegan friends.
And all the coconut lovers out there.
Karl loved it.
My mom and sister came over for dinner, ate some and loved it.
And i’m sure you’re going to love it as well!
Enjoy my lovelies!
Course: Dessert Yield: 10 servings Prep Time: 60 mins Cook Time: 20 mins
- 1 can (14 fl.oz - 400ml) of organic coconut milk (grab the good stuff, without a bunch of additives)
- 1 can (14 fl.oz - 400ml) of organic coconut LIGHT milk (grab the good stuff, without a bunch of additives)
- 1 1/4 Cup of REAL maple syrup
- 2 Cup of fresh organic sweet cherries (of black) pitted and cut in half
- 3 Tablespoon of ruby port (sweeter than the tawny)
- 1/4 to 1/2 Cup of roasted, unsweetened coconut flakes (quantity depends on how much you like coconut and how much you like having a smooth texture in your ice cream)
- *Make sure to freeze your ice cream maker bowl for at least 3 to 4 days before you make your ice cream.
- Start by macerating your cherries.
- In a bowl, mix the halved cherries with the port.
- Mix well so the cherries all have a bit of port on them. Place in fridge for 30 minutes.
- Place the coconut cans and the maple syrup in the fridge and let them cool for about 3 to 4 hours.
- Heat the oven to 425F.
- On a cookie sheet covered with parchment paper, place your cherries side by side, all close together without having one on top of the other.
- Place in the middle of the oven and bake for 15 to 17 minutes.
- Remove from pan, place in a bowl and cool in the fridge for about 2 to 3 hours or until completely cold.
- In a blender, blend the cold coconut milk and the maple syrup for about 2 minutes.
- Start your ice cream maker and slowly transfer your coconut milk and maple syrup mix to the frozen ice cream maker bowl. Once your ice cream is at a soft/solid serve state, slowly add the cherries and the coconut flakes.
- Once thoroughly mixed, quickly transfer the ice cream in an air tight container and freeze.