Dairy-Free Chocolate Cherry Ice Cream Recipe
This recipe is a simple way to make dairy-free ice cream. Made with coconut milk, honey and unsweetened cocoa powder I like to use unrefined ingredients that have zero additives. Comment if you like what you see! Thanks for reading.
Good-Bye to All That: Dark Chocolate Cherry Ice Cream
3 13.5 oz cans of coconut refrigerated milk fat (or 2 1/2 cups of heavy cream)
1 1/2 cups of almond milk (or 1/2 & 1/2)
1/3 cup of unsweetened cocoa powder
1/2 cup honey
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 cup of diced black cherries
4 squares of chopped 85% Lindt Dark Chocolate
Separate the thick fatty part of the coconut milk. This works best when it is refrigerated for about hour or so. You can skim the thick park off the top, it will be the solid part of the milk. In a saucepan mix together the coconut milk, honey, cocoa, vanilla and almond extracts. Whisk at a low-medium heat until thoroughly blended. Make sure it is warm, but not boiling. Honey will not mix well with chilled liquid so heating the milk is important. Since I don’t like to wait around for the liquid to chill before making the ice cream, once the heated mixture is complete, remove from the stove into a separate bowl. Add the remaining chilled almond milk. This should set the temperature at a cool state again. Make sure the mixture is at least at room temperature and place in an ice cream maker. After about fifteen minutes, once the ice cream is semi soft, add the chopped cherries and chocolate. Mix until complete, for about another ten minutes. Eat. Serves 4-6.