Cherry Ice Cream


Photo by Kelly Brozyna


Reminiscent of cherry cordials, this ice cream (shown on our cover) contains pure extracts that make the flavor really pop.

2 cups pitted Bing cherries, divided
1 (13-ounce) can full-fat coconut milk
1¼ cups unsweetened vanilla hemp milk
½ cup honey
1 teaspoon lemon juice
1 teaspoon pure vanilla extract
¼ teaspoon almond extract or amaretto extract
½ teaspoon guar gum, optional

1. Finely chop 1 cup pitted cherries and set aside.

2. Place remaining 1 cup pitted cherries and all other ingredients in a blender or food processor and process until smooth.

3. Refrigerate mixture until it’s cold or place it in the freezer for 1 hour.

4. Pour cold mixture into an ice cream machine and process according to manufacturer’s instructions.

5. When ice cream is soft-serve consistency, add remaining chopped cherries and process.

6. Serve ice cream straight from the machine. For pretty scoops, freeze ice cream until it’s hard. Then allow it to thaw on the counter for about 20 minutes before serving.

About 6 servings per quart of ice cream. Each serving contains 253 calories, 13g total fat, 10g saturated fat, 0g trans fat, 0 mg cholesterol, 46mg sodium, 34g carbohydrate, 1g fiber, 31g sugars, 2g protein, 18 Est GL.




Each serving contains calories, total fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, fiber, sugars, protein.