Crushed Cherry Ice Cream {Dairy Free} |

Today’s ice cream post is again dairy free, made with cans of full-fat coconut milk. It almost has a sorbet taste to it though, because of the sugar-syrup I made with water that I cooked the cherries down in. It can easily be made with dairy cream, if you prefer a milk-based ice cream. Fresh cherries paired with the brightness of orange zest and juice with a hint of fresh mint brings the cherry flavor out in an enjoyable way. This is a must try summer delight! Let me know how much you enjoyed it! -Shelley.

Crushed Cherry Ice Cream {Dairy Free}

2 cans full-fat coconut milk {or cream for a richer version}, chilled {for dairy ice cream: about 3 cups of heavy cream}
2 c fresh cherries, washed and pitted
1 c water
1 c sugar
1 t vanilla
Zest of 1 orange {wash the orange first}
2 T orange juice
2 sprigs of fresh mint {optional}

Ice Cream Maker – follow directions for your specific maker
*I also needed ice and rock salt

Start by washing and pitting fresh cherries. Set aside.

I use a large bobby pin to pit cherries {if I don’t have a huge amount to pit anyway}. That is the way I remember watching my grandma pit her cherries!

In a small sauce pan add water and sugar. Stir to dissolve sugar in water and bring to a boil – boil 3 minutes.

Add pitted cherries, orange zest and juice, vanilla and mint sprigs. Simmer 10 minutes.

Remove from heat and allow to cool completely. Remove and discard mint sprigs and refrigerate cherry syrup until ready to use.

In a large mixing bowl, pour contents of the canned coconut milk into the bowls, making sure to scrape off all coconut cream from sides and top of can with a rubber spatula. Beat or whisk until creamy.

Take cherry syrup and place in blender. Pulse just a few times to crush the cherries, but not puree. You want there to be chunks and it not to be a smoothie!