Roasted Cherry and Dark Chocolate Coconut Milk Ice Cream
Ice cream! One of my favorite treats of summer. Well, really I eat ice cream all year round but during the summer it’s even better.
On a related note, my obsession with all things coconut milk is going strong. And while I still love regular ice cream (like really love it), I thought it would be fun to play around with coconut milk ice cream. Just because.
The result? I should have done this years ago.
At first I was planning to just go basic … a simple vanilla bean flavor. So I did that but then couldn’t help myself from getting fancy with some add-ins. Like roasted cherries. And dark chocolate. Sooooo good. It’s creamy, yet has a bit of texture from the mix-ins, which is exactly the balance that I love. Kinda like a cherry garcia but better. Because the cherries are roasted. Roasted!
And let me tell you that I need all the delicious frozen treats I can get right now to cool off. It’s been so so hot. All the heat is going to my head. I’m losing it. My marbles that is. Or really just not thinking completely straight.
Case in point. I made and decided to photograph ice cream on probably the most humid day of the year so far. And then freaked out when I realized that it was melting incredibly fast but I hadn’t gotten the perfect shot yet and omg it’s dripping all over the place and not holding the nice scooped shape and shoot now it’s on my hands and arms and everything is sticky including my camera. Womp womp.
But it’s all okay because even slightly melted ice cream still tastes great as a reward for hard work.
Or for when you need something to cheer you up after you made a giant mess and reallyyy don’t want to clean it up yet.
- 2 cups fresh pitted cherries
- 1 tablespoon honey
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
- pinch of salt
- 2 (13.5 ounce) cans full-fat coconut milk
- ½ cup coconut sugar
- 1 vanilla bean
- 1 teaspoon vanilla extract
- pinch of salt
- ½ cup chopped dark chocolate or chocolate chips
- To make the cherries - preheat the oven to 375 degrees. Place the cherries on a rimmed baking sheet or dish. Drizzle with the honey, maple syrup and olive oil. Sprinkle with the salt. Toss to combine and spread in an even layer. Bake for about 30 minutes, gently stirring once halfway through, until the cherries have released most of their juices and are nice and tender. Let cool completely then store in the refrigerator (you want it to be thoroughly chilled before using in the ice cream).
- To make the ice cream - add the coconut milk and sugar to a medium saucepan. Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to the saucepan. Set the pan over medium heat and cook, stirring frequently, until the sugar has dissolved and the coconut milk is smooth. Remove from the heat and add in the vanilla extract and salt. Pour the mixture into a large bowl and let cool completely. Cover and refrigerate for several hours until well chilled (I let it chill for 8 hours or more).
- Once chilled, remove the vanilla bean pod from the mixture. Freeze the mixture in an ice cream maker according to the manufacturer’s directions. After the mixture is finished churning, gently fold in the chopped chocolate. Transfer some of the mixture to the container you are going to store it in and then layer on some of the roasted cherries (just drop in spoonfuls over the top). Repeat this process until you have filled the container. Freeze until firm.
Coconut milk base adapted from A Couple Cooks.