Cherry Almond Coconut Ice Cream (Dairy Free)
Cherry Almond Coconut Ice Cream (Dairy Free) might be just the side dish you are searching for. One serving contains 1103 calories, 14g of protein, and 70g of fat. This gluten free and dairy free recipe serves 1 and costs $4.25 per serving. 70 people were impressed by this recipe. It is brought to you by Chocolate Moosey. It can be enjoyed any time, but it is especially good for Summer. A mixture of sweet cherries, cornstarch, canned coconut milk, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a good spoonacular score of 68%. Users who liked this recipe also liked Swiss Almond Ice Cream from Dairy-Free Ice Cream | Interview with the Author and Giveaway, Dairy-free Almond Milk Ice Cream, and Banana-Coconut Dairy-Free Ice Cream.
Servings: 1
Ingredients:
1/4 teaspoon almond extract
1 cup almond coconut milk*
1 cup canned coconut milk
1 tablespoon cornstarch
2 egg yolks
1/3 cup granulated sugar
1 1/4 cup sweet cherries, pitted and chopped
Equipment:
sauce pan
blender
whisk
bowl
ice cream machine
sieve
Cooking instruction summary:
In a blender, puree 3/4 cup chopped cherries. Set aside.In one small bowl, lightly beat together the egg yolks. In another small bowl, add the cornstarch.In a large saucepan, whisk together both milks and sugar. Bring to a simmer. When hot, whisk a little milk into the egg yolks then whisk a little milk into the cornstarch to form a smooth liquid. Add both the cornstarch and egg yolk mixtures into the saucepan.Cook for another 3-5 minutes or until it thickens slightly. Remove from the heat and whisk in the almond extract and pureed cherries. Pour through a mesh strainer into a bowl sitting inside an ice bath. Cool until room temperature then chill in the refrigerator until cold.Once cold, freeze the ice cream according to your ice cream maker's directions. During the last few minutes of churning, add the remaining 1/2 cup chopped cherries.
Step by step:
1. In a blender, puree 3/4 cup chopped cherries. Set aside.In one small bowl, lightly beat together the egg yolks. In another small bowl, add the cornstarch.In a large saucepan, whisk together both milks and sugar. Bring to a simmer. When hot, whisk a little milk into the egg yolks then whisk a little milk into the cornstarch to form a smooth liquid.
2. Add both the cornstarch and egg yolk mixtures into the saucepan.Cook for another 3-5 minutes or until it thickens slightly.
3. Remove from the heat and whisk in the almond extract and pureed cherries.
4. Pour through a mesh strainer into a bowl sitting inside an ice bath. Cool until room temperature then chill in the refrigerator until cold.Once cold, freeze the ice cream according to your ice cream maker's directions. During the last few minutes of churning, add the remaining 1/2 cup chopped cherries.
Nutrition Information:
covered percent of daily need
