Coconut & Roasted Cherry Ice Cream

This is perfect recipe for coconut lovers! Enjoy a cooling pudding for hot summer days, using seasonal cherries paired with rich, creamy coconut. My coconut and cherry ice cream is the ultimate decadent chilled sweet treat and is a winner with friends and family. There is no churning or ice-cream maker required! It’s a perfect ice cream recipe for those on a dairy-free or plant-based diet and it’s also free from the 14 key allergens.

This ice cream is suitable from 3 years plus, as it does contain a little sugar in the condensed coconut milk (but not nearly as much as in commercial ice cream)

Cherries are bursting with vitamins, minerals, nutrients, and fibre. They contain vitamins A, C and K, whilst also delivering potassium, calcium and magnesium. They also bursting with polyphenols, like beta-carotene, and the essential learning nutrient choline. Research also suggests that cherries may have anti-inflammatory benefits from plant compounds.

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Coconut & Roasted Cherry Ice Cream

5 from 1 vote

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Cook Time 20

Total Time 5 20

Course Puddings

Servings people

Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Nut-free, Vegan, Vegetarian

Ingredients

200 g Cherries
210 g Coconut Milk (tinned sweetened condensed)
400 ml Coconut Cream (tinned, ideally whipping coconut cream)
1 tsp Vanilla Extract

Instructions

Preheat oven to 180°C (fan). Line a small roasting tin with baking paper.
Stone and halve the cherries, place in the roasting tin and roast for 20 minutes, shaking occasionally. Set aside to cool.
Gently whisk the sweetened condensed coconut milk, coconut cream and vanilla extract together until smooth. Pour into a 1 litre loaf tin.
Add the cooled roasted cherries, and gently stir. Cover, and set on a flat shelf in the freezer for 4-5 hours until frozen. When ready to serve, allow to soften slightly before scooping out.

Notes

Roasting the cherries means that they don’t go ‘icy’ when frozen, so it’s worth adding in this step!
Biona make both wonderful organic condensed coconut milk and coconut whipping cream which are brilliant larder ingredients to have to hand, especially if you are plant-based or dairy-free.
To make your own condensed coconut milk pour the contents of tin of full-fat coconut milk into a small saucepan and heat over medium-high heat until boiling for about 5 minutes. Watch the saucepan closely and stir very often to stop it from bubbling-over or burning. Then reduce the heat, bringing the coconut milk to a gentle simmer. Then add 60ml or ¼ cup of honey or maple syrup and whisk until it’s completely dissolved. Allow to simmer for 30-45 minutes, or until the liquid is reduced by half and then cool before using in a recipe. Store in the fridge until needed.
The finished ice cream should keep for up to 3 months in your freezer.

Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.

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