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Coconut Cherry Ice Cream

I really enjoy indulging in creating anything with cherries!

This is creamy and scrumptious!

Recipe:

2 cans 13.5oz organic coconut milk

2 pints organic heavy cream

6 organic or pastured eggs

1 3/4 cups raw honey

5 cups frozen organic sweet cherries

2 tbsp. organic almond extract

2 large dashes of organic vanilla extract

2 cups organic extra virgin coconut oil

Place 6 quart canister and turner into freezer for several

hours or overnight. My family and I churn the old fashion

way - everyone has to take a turn building muscles!

Place cherries into a medium bowl and let thaw some.

Then chopped them roughly on a cutting board.

Return to bowl and stir in almond extract.

Note: You can use fresh cherries also, although you

won't have much juice to add for more flavor. And

they are not always available, so I used frozen.

Put the eggs in a large bowl and blend for 30 seconds

with hand mixer. Add in coconut milk, heavy cream,

honey,and vanilla. Blend well.

Now pour the milk mixture into the cold canister and

start to churn. After 10 minutes, stop and add the

coconut oil and then quickly put the top back on and

churn.

When you can feel the mixture start to get more difficult

to churn (you can see that is almost finish), then stop and add

the cherries and liquid.

Churn again until double in volume and soft -serve consistency.

Put into containers with lids and place into freezer to

finish setting up. Enjoy!

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