What is there to say about this ice cream? Cherry. Vanilla. Better than Breyer’s fore sure. If you are a Cherry Garcia fan, add 4 oz. of shaved chocolate to the mix when you drop the cherries into the ice cream maker.
2 cans organic coconut milk
3/4 cup vegan sugar
1 teaspoon vanilla extract
1/2 teaspoon vanilla powder
8 oz. cherries, chopped *
* I use frozen organic dark sweet cherries. They are already pitted and frozen at the peak of freshness. I measured them on my kitchen scale, but if you don’t have a scale, use about 1 cup.
Whisk together the coconut milk, sugar, and vanilla extract and powder. Refrigerate for at least 2 hours.
Defrost the cherries in a cup with a spout. Place a small strainer over a bowl. Once the cherries are defrosted, pour any juice that is already in the cup into the bowl and then press as much juice out of the cherries as you can. Then turn the cherries out onto a cutting board and run your chef’s knife through them.
Pour the coconut milk mixture into the ice cream maker and churn for 10 minutes. When it is almost done, add the cherry juice and cherries.
Turn out into an ice cream tub or a freezer safe container with a piece of wax paper on top. Freeze, and enjoy!