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.
- 200 g Cherries
- 210 g Tinned Sweetened Condensed Coconut Milk
- 400 ml Tinned Coconut Cream (ideally whipping coconut cream)
- 1 tsp Vanilla Extract
- 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.
- 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.
