Real, custardy ice cream includes the carbon footprints of milk, heavy cream, and eggs. Instead, opt for this super simple coconut milk “Cherry Garcia”! The vanilla extract takes away from some of the coconut flavor, but it’s definitely there. The cherries and chocolate give you the classic Ben and Jerry’s Cherry Garcia feel, complemented with the light and tropical coconut taste.
Just a can of coconut milk is perfect for eight small servings of ice cream, so you can eat it quickly and not worry about it developing crystals or ice in the freezer. This “nice” cream, as vegan ice creams are called, is a fun and easy, classically-reminiscent summer dessert.
Ingredients
- 1 can coconut milk
- ¼ cup of sugar, or more to taste
- 2 tbsp vanilla extract
- 2 cups frozen dark cherries, quartered
- 1 bar of dark chocolate, chopped
Directions
- Freeze your ice cream churning bowl and loaf pan (or other final ice cream container) the night before.
- In a saucepan, bring coconut milk to a simmer, then whisk in sugar and vanilla until combined.
- Transfer to a glass bowl and refrigerate for at least 4 hours.
- Churn in an ice cream maker for 30 minutes.
- Add quartered cherries and chopped chocolate, continue churning until distributed.
- Transfer to the loaf pan, cover, and freeze for at least 2 hours to firm up.
- Serve with some nuts or raisins, enjoy!
