Dairy Free Cherry Ice Cream

I wanted to get one more refreshing, summery recipe in before summer winds down. Buut let’s face it. I live in SoCal and while there are “seasons” here, ice cream season never really goes out of style. Then again, I think that’s less a SoCal thing and more of an everywhere thing.

So I finally got to check this ice cream off my list that’s been in the back of my braaaain since the beginning of summer. I love that it’s so simple to make, if you’re not feeling cherry, you can totally swap in strawberries, raspberries, mango, whatever frozen fruit you have in the back of your freezer.

So let’s get into the recipe! Place the banana, cherries, coconut cream, agave nectar, vanilla, and sea salt in a high powered blender. Blend until completely smooth. Use the wand to help things along if needed.

Depending how you like your ice cream, I’m giving you three different ways to serve it up. First, if you want super soft ice cream, just blend up and serve. This makes it super drippy, super silky smooth, almost like a milkshake/smoothie situation.

Second, if you like it more life a soft serve – pour the ice cream straight from the blender into a plastic baggie. Seal it. Freeze for an hour and then squeeze in a circular motion in a cup or cone.

Finally, hard ice cream. If you like a scoop-able situation, pour the ice cream into a loaf pan and freeze for 12 hours. Then, you’ll be able to use an ice cream scooper like a boss.

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Dairy Free Cherry Ice Cream

I’m obsessed with this dairy free + vegan Cherry Ice Cream and you will be too! It’s only a handful of ingredients and so easy to whip up!

Recipe by:Lindsay Grimes

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Prep: 5 minTotal: 5 minutes

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Servings: 4 1x

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Ingredients

• 16 oz. frozen cherries
• 1 frozen banana
• 5 oz. coconut cream
• 2 tablespoons agave nectar
• 1 teaspoon vanilla
• two pinches sea salt

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Instructions

1. Place the banana, cherries, coconut cream, agave nectar, vanilla, and sea salt in a high powered blender.
2. Blend until completely smooth. Use the wand to help things along if needed.
3. Milkshake: if you want super soft ice cream, just blend up and serve. This makes it super drippy, super silky smooth, almost like a milkshake/smoothie situation.
4. Soft serve: pour the ice cream straight from the blender into a plastic baggie. Seal it. Freeze for an hour and then squeeze in a circular motion in a cup or cone.
5. Hard ice cream: pour the ice cream into a loaf pan and freeze for 12 hours. Then, you’ll be able to use an ice cream scooper like a boss.

© The Toasted Pine Nut

Enjoy!! xo