Stone Fruit & Coconut Vegan Ice Cream
Creamy "Nice Cream" made with coconut milk & spiked with plums & tart cherry juice
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.