Dairy-Free Cherry Chocolate Chunk Ice Cream

by Susan on July 14, 2017

When I first starting making this ice cream I wasn’t exactly sure where I was going to go with it. I knew I was going to make a dairy-free vanilla base, but didn’t know how I wanted to customize it. I found inspiration in the fresh bing cherries we stocked up on during our last Whole Foods run.

My whole family can’t get enough cherries during summer, and I decided to channel my inner Ben and Jerry and kick it up a notch with some chocolate chunks. The end result? The perfect combination of flavors and textures, and perhaps our new favorite homemade ice cream!

I like to use a combination of coconut and almond milks for my ice cream, but you can also use all of either one. Adding either guar or xanthan gum helps maintain the creamy consistency, but is an optional step. Another way to ensure the best resulting texture is to thoroughly chill your ice cream base prior to putting it into your ice cream maker.

Dairy-Free Cherry Chocolate Chunk Ice Cream

1 can unsweetened coconut milk
1.5 cups unsweetened vanilla almond or coconut milk beverage
1/2 cup raw honey, maple syrup or organic agave nectar
1/2 tsp. guar or xantham gum
1 tbs. vanilla extract
1 1/2 cups dairy-free chocolate chunks
1 cups pitted and chopped bing cherries
1 packet stevia or 1 tsp. organic cane sugar

Combine all ingredients through vanilla extract in a blender and mix until smooth. Chill until very cold. Meanwhile, mix cherries with stevia or sugar and keep in fridge while ice cream mixture is chilling.

Process liquid base in an ice cream maker following manufacturer’s instructions. During the last few minutes of mixing, add in the cherries (and any juice) and chocolate chunks.

For best results, chill ice cream again for at least an hour before scooping and serving.

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