Roasted Plums with Stone Fruit & Coconut Vegan Ice Cream

Admittedly, I did not have a set plan for this recipe.
The weather here has been Hades-hot and I was craving ice-cream (a Vegan version for those of us who are reasonably lactose intolerant).

Ran by the Farmer’s Market & the plums just looked out of this freakin’ world perfection.
And so it went.
As typical for me, there are just a few quality, healthful ingredients.
Plums are the star.

There are also few pricey “foodie ingredients” used here. Maple sugar & tart cherry juice concentrate aren’t typical for most folks; I get it.
Feel free to sub out that maple sugar.
And if you aren’t on board with tart cherry juice concentrate, get on board. I got mine on sale in the Wally World clearance section, find it to be surprisingly versatile, & it lasts in the fridge FOREVER.

I garnished with roasted cashews & toasted coconut flakes to add even more texture.
But the ice cream is more than delicious enough to stand alone.

unadorned & still marvelous

Go ahead, make this. You’ll love it.

Roasted Plums

Quick & healthy simple roasted plums.

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Course Dessert

Cuisine American

Servings 4 servings

Ingredients

  

• 2 ripe plums
• 2 tsp maple sugar
• dash salt

Instructions

 

• Preheat oven to 400 degrees.

  While it warms, prep plums.

  Line 9"x 9" baking dish with parchment paper.

  Cut rinsed plums in half, removing pits.

  Place on parchment cut side up.

  Sprinkle very lightly with salt.

  Sprinkle each plum with 1/2 teaspoon maple sugar

  Roast uncovered for 25 minutes or until sugar has caramelized & plums have softened.

  Serve warm or at room temperature
  

Notes

Maple sugar is divine but quite expensive.  Very little is used in this recipe, but feel free to substitute coconut sugar, brown sugar, or any granulated sugar with excellent results.

I like my roasted plums to retain some texture.  They are not roasted into oblivion.  If you prefer a softer feel, roast longer.

Keyword dairy free, Vegan

Stone Fruit & Coconut Vegan Ice Cream

Creamy "Nice Cream" made with coconut milk & spiked with plums & tart cherry juice

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

25 minutes mins

Course Dessert

Cuisine American

Servings 4

Equipment

• ice cream maker

Ingredients

  

• 1 15 oz can Coconut Milk
• 1/2-1 Roasted Plum Finely diced
• 1/4-1/2 cup Tart Cherry Juice Concentrate
• 1/8 tsp salt

Instructions

 

• In a sauce pan over medium heat, slowly whisk cherry juice concentrate, salt, and coconut milk until combined. Warm for 5 minutes to allow mixture to thicken a touch.

  Taste. Add more cherry juice concentrate if desired.

  Cool mixture in freezer as you prepare ice cream machine & dice roasted plum.

  Churn mixture in ice cream maker according to manufacturer's directions.

  Mix in plum right before serving as soft serve or before freezing for later.

  Serve atop warm roasted plums. Garnish with roasted cashews & coconut.
  

Notes

The tart cherry juice concentrate is VERY sweet & VERY tart.  Adjust to taste before adding to ice cream maker.

I store my ice cream machine basin in freezer so it is ready anytime I'm ready for it.  If you do not, make sure your mixture is extremely cold before adding it or you will not get desired results in time allotted in recipe.

Coconut ice cream does not have the huge amounts of heavy cream give traditional ice cream its creaminess.  So it will freeze harder.  If you freeze it, you will need to remove it from freezer 10-15 minutes prior to serving to allow it soften.

As usual, play around this recipe.  Leave out the plums.  Add shavings of dark chocolate.  Serve alone or with a touch of whipped cream.  Go wild.

Keyword dairy free, Vegan