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This dairy-free cherry almond ice cream is a luscious treat that combines the creamy richness of coconut milk with the sweet-tart flavor of fresh cherries and the nutty aroma of almonds. Perfect for those with dietary restrictions or anyone looking for a healthier dessert option, this recipe is surprisingly easy to make and requires no cooking!
My childhood summers were never complete without a trip to the local ice cream parlor, but as I got older, I developed a lactose intolerance that made it difficult to enjoy my favorite treat. Determined not to give up ice cream, I began experimenting with dairy-free alternatives, and this cherry almond creation quickly became a family favorite. I remember my mom telling me how the almond and cherry flavors reminded her of a dessert she would eat as a child, and how the combination of flavors just worked together.
What makes this recipe special is the use of full-fat coconut milk, which provides a wonderfully creamy base that rivals traditional dairy ice cream. The fresh cherries are cooked into a simple compote, adding a burst of fruity flavor and a beautiful rippled effect throughout the ice cream. A touch of almond extract enhances the nutty notes, while a splash of bourbon adds a subtle depth of flavor (optional, of course!). Give it a try and share it with your friends; they will love it!
Required Equipments
- High-speed blender
- Ice cream maker
- Measuring cups and spoons
- Rubber spatula
- Freezer-safe container
Dairy Free Cherry Almond Ice Cream: Frequently Asked Questions
Dairy Free Cherry Almond Ice Cream
Indulge in this creamy, dairy-free cherry almond ice cream, featuring a luscious coconut milk base, sweet cherry compote, and a hint of almond. A delightful and healthy treat perfect for any occasion!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Chill the coconut milk: Place the cans of full-fat coconut milk in the refrigerator overnight. This will help the cream separate from the watery liquid, which is essential for a creamy ice cream base.
- Prepare the cherries: Pit the fresh cherries using a cherry pitter or a paring knife. Halve or quarter them, depending on their size. You should have about 1 1/2 cups of prepared cherries.
- Make the cherry compote: In a medium saucepan, combine the prepared cherries, 1/4 cup of maple syrup, and 1 tablespoon of lemon juice. Cook over medium heat, stirring occasionally, until the cherries soften and release their juices, about 8-10 minutes. Remove from heat and let it cool completely.
- Scoop out the coconut cream: Open the chilled cans of coconut milk, being careful not to shake them. Scoop out the thick coconut cream from the top of the cans, leaving the watery liquid behind. You should have about 2 1/2 cups of coconut cream.
- Blend the base: In a high-speed blender, combine the coconut cream, remaining 1/2 cup of maple syrup, almond extract, bourbon (if using), and a pinch of sea salt. Blend until smooth and creamy, about 1-2 minutes.
- Chill the mixture: Pour the blended mixture into a bowl or container, cover, and refrigerate for at least 4 hours, or preferably overnight. This chilling step is crucial for achieving a smooth and creamy ice cream texture.
- Churn the ice cream: Follow the manufacturer's instructions for your ice cream maker. Pour the chilled coconut cream mixture into the ice cream maker and churn for about 20-25 minutes, or until it reaches a soft-serve consistency.
- Add the cherry compote: Gently fold in the cooled cherry compote into the churned ice cream. Be careful not to overmix, as this can cause the ice cream to melt too quickly. Swirl the compote for a nice rippled effect.
- Transfer to a container: Transfer the ice cream to a freezer-safe container. Cover tightly and freeze for at least 4-6 hours, or until firm enough to scoop.
- Garnish and serve: Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Garnish with fresh cherries, toasted almond slivers, or a drizzle of maple syrup, if desired. Enjoy! A tip is to run your ice cream scoop under warm water for easier scooping.
- Clean Up: After enjoying your delicious ice cream, don't forget to clean your ice cream maker promptly. This will prevent any leftover residue from hardening and making it difficult to clean later. A little warm, soapy water usually does the trick!
📝 Notes
- For a richer flavor, toast the almond slivers before adding them as a garnish.
- If you don't have an ice cream maker, you can still make this recipe! Pour the mixture into a freezer-safe container and freeze for 2-3 hours, then whisk vigorously to break up any ice crystals. Repeat this process every 30 minutes for 2-3 hours, or until the ice cream reaches your desired consistency.
- Try adding mini chocolate chips for a chocoalte flavor.
🍎 Nutrition
Calories: 250 kcal
Protein: 3 g
Fat: 15 g
Carbohydrates: 30 g
Fiber: 2 g
Calcium: 20 mg
