Cherry Vanilla Ice Cream (Sugar & Dairy Free)

by lydia on July 30, 2013

Can you believe I never liked cherries until I was an adult? I most definitely NEVER enjoyed cherry vanilla ice cream as a child. Maybe because it was never homemade and fresh. Cherries most definitely must be fresh and not from a can (yes, that was my only experience with cherries as a child).

Cherries are in season right now. In an effort to take advantage of their abundance, I’ve been making some yummy treats with them. This cherry vanilla ice cream is a cinch to whip up. It’s both sugar AND dairy free! Take advantage of the ability to hide added goodies in it as well, like cold soluble gelatin powder and probiotic powder.

Cherry-Vanilla-Ice-Cream

 

Cherry Vanilla Ice Cream (Sugar & Dairy Free)
Author: 
Recipe type: Dessert
Serves: 1 Quart
 
Ingredients
  • 1 14 ounce can Full-fat coconut milk
  • 1 pound Cherries
  • ¼ cup Coconut oil, melted
  • ½- 1 tsp Vanilla bean powder
  • ⅛ tsp Sea salt
  • 2 Tbsp. Great Lakes cold soluble Gelatin (optional)
  • 1 Scoop probiotic powder (I use Custom Probiotics 11 Strain) - Optional
Instructions
  1. Mix all ingredients in a blender well, saving the coconut oil for last.
  2. Pour the coconut oil in once the rest of the ingredients are already incorporated together.
  3. Pour mixture in the bowl of an ice cream maker.
  4. Process according to your ice cream manufacturer's directions.
  5. Serve right away for soft serve or place in the freezer to harden up a bit.

Super simple ‘eh?! Here is the ice cream maker that I own and LOVE. And, believe me when I say that since this is the third ice cream maker I’ve owned.

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{ 11 comments… read them below or add one }

Adrienne @ Whole New Mom July 31, 2013 at 9:56 am

We just got bunch uhh….40 pounds— of cherries. Can you explain why you use vanilla powder instead of extract? Thanks!

Reply

lydia July 31, 2013 at 10:59 am

I find it lends to a more concentrated vanilla flavor personally Adrienne, you could sub vanilla extract if you prefer!

Reply

Adrienne @ Whole New Mom July 31, 2013 at 5:12 pm

By the way, I just shared this on my FB page this morning. Yum!

Reply

lydia July 31, 2013 at 5:32 pm

Thanks for the share!

Reply

Debbie @ Walking in Light August 8, 2013 at 6:16 pm

This looks delicious!

Reply

Natalia August 14, 2013 at 1:00 pm

I’m working on a batch of this right now, but I don’t have any gelatin. You say that’s optional, but won’t that affect whether or not the ice cream congeals?

Reply

lydia August 14, 2013 at 1:34 pm

It will some – you can use a raw egg yolk instead if you like! It will still be good without either! Enjoy!

Reply

Mary Bergwy August 14, 2013 at 11:09 pm

I noticed you use the green can of gelatin. I have the orange can. The reviews on amazon say the green can dissolves better in liquid without coagulating but is there a nutritional difference? I would like to know because I bought about 6 cans of the orange awhile back for nutritional reasons.

Thanks for your help.

Reply

lydia August 15, 2013 at 4:30 am

Mary – The green can is cold soluble, which is why I used it in this recipe. You could use the other kind you have but you’d have to heat a portion of the coconut milk first to dissolve it. I keep both on hand- one for hot one for cold. Hope that helps!

Reply

Laura August 1, 2014 at 4:13 pm

Hi. What do you do about the cherry pits? De-pitting cherries takes forever, but you mention this is quick and easy and everything just goes in the blender. Do you have access to some already de-pitted cherries?

Reply

lydia August 1, 2014 at 7:44 pm

Yes, I buy frozen pitted cherries Laura! :)

Reply

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