Toasted Vegan Almond-Cherry Ice Cream

Ingredients

3 cups organic unsweetened coconut milk (Cold)
1 1/2 teaspoons vanilla
(save a few cherries& some juice for putting on top of ice cream)
1/2 cup lightly toasted almonds, diced with skins on

Preparation

1
To toast almonds:
2
Dice each almond into about 6 pieces. Leave skins on.
3
Toast almonds in pan with 1/2 tsp. olive oil. Watch and stir carefully.
4
In blender add the 3 cups of coconut milk, agave nectar, dates & vanilla. Blend until you can't see the dates very well.
5
To the blender add your package of unfrozen cherries.
6
There will be a little liquid in the bag.
7
You can either add this liquid to the mixture or drizzle over ice cream.
8
Save a few cherries to sprinkle on top as well.
9
PULSE THE BLENDER A FEW TIMES TO CHOP THE CHERRIES-
10
YOU DO NOT WANT THEM TO BECOME MUSH IN THE ICE CREAM BUT REMAIN IN CHUNKS. (So, just a few pulses)
11
Fold in toasted almonds and you are ready to place in ice cream freezer.
12
Put mixture in Ice Cream maker until solid. Mixture will still be a little soft. Transfer to regular home freezer and let sit an additional 1-2 hours.

 



About

I put several ideas together & came up with one of the tastiest ice creams I have ever had. It satisfied all the wonderful things you want from ice cream -smooth texture (for a perfect looking scoop), sweet, flavorful, HEALTHY and a toasted nutty crunch!! I used organic coconut milk, Medjool dates, agave, frozen dark & sweet pitted cherries (No sugar added), vanilla & toasted almonds.

Yield:

6 servings

Added:

November 16, 2010

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