Juicy cherries, almond flavor, cocolate chips, and creamy coconut milk come together to create a delicious frozen dessert that’s ideal for scorching days.

Baking the cherries brings out their flavor and reduces their liquid for a smoother texture

Makes 1 ½ pint (6 servings)

Ingredients:                                        

  • 2 cups pitted organic cherries, divided (frozen or fresh)
  • 1 (13.5 oz.) can coconut cream
  • 2 teaspoons pure vanilla extract (alcohol-free)
  • 1 teaspoon fresh lemon juice
  • 1/3 cup pure maple syrup
  • 1/4 teaspoon sea salt to bring out the flavors.
  • 1 tablespoon arrowroot starch mixed with 1 tablespoon cold water in a small bowl.
  • 3 tablespoon amaretto liqueur or 1 teaspoon pure almond extract
  • 1/2 – 3/4 cup dairy-free dark chocolate mini chips

Garnish- Optional: Fresh cherries and/or slivered almonds.

Directions:

  1. Preheat oven to 350°F
  2. Using a 2-cup glass measuring cup, measure cherries.
  3. Place pitted cherries in an 8” x 8” baking tray.
  4. If using fresh cherries, bake for 20 minutes, and if using frozen cherries, bake for 35 minutes, shaking the tray halfway through the baking time. Keep an eye on them so that they don’t burn.
  5. When they start to shrivel slightly, remove them from the oven and let them cool.
  6. Divide the cherries, and place 1 cup of pitted cherries into a blender with any excess liquid. Set the other half aside to chop.
  7. Add the coconut cream, vanilla, lemon juice, maple syrup, and sea salt, and blend until smooth. (I use a Vitamix)
  8. Add to a saucepan and bring to a gentle simmer over a medium heat while whisking frequently.
  9. Once the coconut mixture is simmering, remix the arrowroot and add it to the pan, stirring to make sure there are no lumps and the sauce thickens.
  10. Add amaretto, remove from heat, and let cool, then refrigerate for 30 minutes and put your ice cream container in the freezer to chill.
  11. Put the coconut cherry mixture into the ice cream container and follow your ice cream maker instructions.
  12. Halfway through the ice cream maker’s processing, add the reserved 1 cup of chopped cherries to the mixture, along with the chocolate chips.
  13. When done, serve immediately with fresh cherries and/or slivered almonds, or freeze for one hour for a more uniform texture.

Enjoy!  

  • Free of Allergens: Wheat, Gluten, Grains, Dairy, Corn, Soy, Eggs, and Refined Sugar.
  • Vegan and Paleo Friendly!

For More Recipes, go to www.LisaStimmer.com