Toasted Vegan Almond-Cherry Ice Cream
By: The Health Seek...
Published: Tuesday, November 16, 2010 - 8:54pm

Ingredients




3 cups organic unsweetened coconut milk (Cold)
2 Tab. raw agave nectar
7 Medjool dates
1 1/2 teaspoons vanilla
12 ounces frozen package of dark, sweet pitted cherries
(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.