Description
This creamy and luscious Black Cherry Ice Cream is a delightful vegan treat made with fresh black cherries, oat milk, and coconut cream. Enhanced with hints of vanilla, almond extract, and amaretto, this recipe yields a rich, flavorful dessert perfect for any occasion. The ice cream is churned in a machine for a smooth texture, with a swirl of cherry sauce adding an extra burst of fruity goodness.
Ingredients
Scale
Ice Cream Base
- 400 g black cherries, pitted (fresh or sweet dark frozen cherries)
- 460 ml unsweetened oat milk (or unsweetened vanilla oat milk)
- 45 g cornstarch (cornflour) or ground arrowroot
- 250 g vegan condensed milk
- 2 teaspoons vanilla bean paste or vanilla extract
- 1 teaspoon almond extract
- ½ teaspoon sea salt
- 2 tablespoons amaretto
- 440 g chilled full-fat canned coconut milk
Cherry Sauce
- 150 g black cherries, pitted
- 70 g vegan condensed milk
- 1 tablespoon amaretto
Instructions
- Freeze Ice Cream Bowl: Freeze the ice cream bowl from your ice cream machine at least 12-24 hours before you start making the ice cream to ensure it freezes properly.
- Blend Base Ingredients: In a high-speed blender, add 400 g of pitted black cherries, oat milk, cornstarch, and vegan condensed milk. Blend until smooth. Pass this mixture through a fine-mesh sieve into a saucepan to remove any solids.
- Cook Mixture: Cook the blended mixture over low to medium heat for several minutes. Whisk continuously and alternate between using a whisk and spatula to prevent burning. When the mixture thickens enough to coat the back of a spoon, remove it from heat.
- Flavor and Cool: Whisk in sea salt, vanilla bean paste, almond extract, and amaretto into the cooked mixture. Allow to cool to room temperature, using an ice bath to speed cooling if desired, ensuring no water contaminates the mixture.
- Prepare Cherry Sauce: Blend the second portion of cherries (150 g) with vegan condensed milk (70 g) until smooth. Transfer to a saucepan, cook for about 5 minutes while stirring until slightly thickened. Remove from heat and stir in 1 tablespoon amaretto. Set aside to cool.
- Whisk Coconut Cream: Whisk the chilled full-fat canned coconut milk using a stand mixer, electric whisk, or hand whisk until light and fluffy. Gently fold the cooled cherry sauce into the whipped coconut cream until well combined.
- Churn Ice Cream: Pour the cherry and coconut cream mixture into the frozen ice cream maker bowl. Churn according to the manufacturer’s instructions, typically 25-40 minutes, until the ice cream is thick and clings to the machine’s arm.
- Freeze and Swirl Sauce: Transfer the churned ice cream to a loaf pan or sealed container. Swirl the cooled cherry sauce into the ice cream using a spatula. Cover the surface tightly with parchment paper and freeze for 3 to 4 hours until fully set or serve immediately for a soft-serve consistency.
- Storage: Store the ice cream in an airtight container or a loaf pan sealed with plastic wrap in the freezer. For best texture, serve within 2-3 weeks and allow it to rest at room temperature for 10 minutes before scooping.
Notes
- Note 1: Use fresh black cherries if available; frozen sweet dark cherries are a good alternative when fresh is not in season.
- Note 2: For a gluten-free recipe, ensure the cornstarch or arrowroot is certified gluten-free.
- Note 3: Amaretto adds a lovely almond note but can be omitted or replaced with almond extract if avoiding alcohol.
