Featuring fresh cherries, chocolate and coconut, this non-dairy Cherry Chocolate Coconut Ice Cream is a deliciously fresh combo of all your favourite “Cherry Ripe” flavours. Beautifully creamy, it’s also gluten-free, dairy-free, and vegan.  While we highly recommend using an ice cream maker for this recipe, it can also be made by hand with our no-churn method. Instructions for both are included below.

This recipe was developed in collaboration with Essteele: beautiful cookware made in Italy. It uses fresh Red Rich Fruits Cherries grown by Yarra Valley Cherries. 

Makes approx. 700ml

Ingredients

300g fresh cherries, pitted & roughly chopped

400ml can good quality coconut cream

¼ cup maple syrup

2 tbsp cocoa powder

1 tsp vanilla essence

¼ tsp salt

To make the ice cream base

1. Combine cherries, maple syrup and salt in a medium-sized saucepan (we found the Essteele Per Vita 2.8L saucepanwas the perfect size). Stirring occasionally, bring the mixture to a boil over a medium-high heat (approx. 5 mins).

2. Once boiling, reduce the heat and simmer, stirring occasionally, for a further 5 mins or until the liquid has reduced by half.

3. Remove the mixture from the heat and allow to cool completely.

4. Once cooled completely, combine the cherry mixture, coconut cream, cocoa powder and vanilla essence in a blender. Purée until smooth, then place the mixture in the freezer for 30 mins or until chilled.

Ice Cream Maker Method

5a. Once chilled, transfer the Cherry Chocolate Coconut Ice Cream mixture to your ice cream maker and churn according to the manufacturer’s instructions. The result should be a creamy soft-serve consistency. Store your Cherry Chocolate Coconut Ice Cream in the freezer until ready to serve.

No-Churn Method

5b. While removing water from the cherries by cooking in a saucepan will help to reduce the iciness of the mixture, churning by hand will still be required to create a truly creamy consistency. Begin by transferring the Cherry Chocolate Coconut Ice Cream mixture into a freezer-proof bowl and freeze for 45 minutes. Remove the ice cream from the freezer and mix it thoroughly by hand before returning it to the freezer. Freeze for another hour, then repeat, scraping with a spoon to mix again before returning it to the freezer. Check on your Cherry Chocolate Coconut Ice Cream after one more hour and if not fully frozen, repeat the process one more time.

Although more work than the Ice Cream Maker Method, this No-Churn Method should reward you with perfectly creamy results.

To Serve

Remove the Cherry Chocolate Coconut Ice Cream from the freezer to soften slightly 10 mins before serving. Sprinkle with desiccated coconut, shaved chocolate (be sure to use a vegan or dairy-free chocolate alternative if required), and fresh Red Rich Fruits cherries to serve.