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Vegan Cherry Ice Cream
By (Published: )
A deliciously creamy dairy-free ice cream. Coconut milk gives this vegan treat a sweet and tropical undertone, and provides the perfect flavour complement to fresh cherries.
Prep Time Cooking Time Servings
6 people
  • 1 can (14 oz) coconut milk
  • 2 cups pitted cherries
  • 2 teaspoons vanilla
  • 1 squeeze fresh lemon juice
  • 1 pinch salt

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1. Put pitted cherries, coconut milk, vanilla and salt in a medium saucepan and heat on medium heat. Stir constantly with a wooden spoon until mixture has thickened and coats the back of the spoon.
2. Pour mixture into a heatproof bowl, cover and refrigerate until well chilled. (Optional: once the mixture has cooled, puree in a blender).
3. Stir in the lemon juice and pour into ice cream bowl. Set ice cream maker to ICE CREAM setting and churn.
4. Once mixture is frozen transfer to a freezer safe container and freezer for up to 1 week.

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