Last Christmas my mother gave me a Cuisinart Ice Cream Maker. It truly is the gift that keeps on giving. I have been making ice cream with coconut milk for a while and I’ll be honest, I don’t even miss the heavy cream. This simple base recipe is ready to embellish with whatever suits my fancy. Since it is the peak of summer and there is an abundance of ripe berries and cherries, it is time to add them to my coconut based ice cream. My favorite flavor combination is vanilla cherry chip. Here is how to get started:
- 2 – 14 oz. can full fat coconut milk
- 1/3-1/2 cup of honey or agave (sweeten to taste after you have added fruit puree)
- 2T vanilla
For the add-in part – I’ll puree 1 cup of pitted bing cherries and add to the mixture and then freeze in the ice cream maker. When it is almost set, I’ll add another cup of halved cherries and 1/2c dark chocolate chips. The mixture will then need to set in the freezer for a few hours. The ice cream will last a week or two in the freezer.
Remember, just because this is a healthy dessert, it still is dessert and should be savored accordingly. Enjoy!