Ingredients
Scale
- 1 (13.5 oz) can full-fat coconut milk
- 1/2 cup oat, almond, or soy milk
- 3/4 cup coconut sugar (or white/brown sugar)
- 3/4 cup cocoa powder
- Pinch of kosher salt
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups fresh cherries, chopped (or 10 oz frozen, thawed and chopped)
- 1/2 cup dairy-free chocolate chips or chopped walnuts (optional)
Instructions
1. Mix the Base
- In a bowl, whisk together coconut milk, plant milk, sugar, cocoa powder, salt, and vanilla.
- Ensure mixture is smooth and sugar is fully dissolved.
2. Chill
- Cover and refrigerate for at least 2 hours or overnight to develop flavor.
3. Churn
- Whisk mixture again, then pour into an ice cream maker.
- Churn according to manufacturer instructions (~50 minutes).
4. Add Mix-ins
- In the last 5 minutes, add chopped cherries, any juices, and optional chocolate chips or walnuts.
5. Serve or Freeze
- Serve immediately for a soft-serve texture
or - Freeze for a firmer, scoopable consistency.
Notes
- Use full-fat coconut milk: Critical for a creamy texture.
- Adjust sweetness: Taste base before churning and tweak if needed.
- Avoid ice crystals: Store in an airtight container.
