Coconut Cherry Ripple Ice Cream

Coconut ice cream with a gorgeous cherry and spiced rum ripple – so smooth and dreamy, creamy and very easy to make. The perfect summer dessert.

Coconut cherry ripple ice cream (vegan)

My cherry addiction continues with this simple coconut ice cream with a cherry and spiced rum ripple.

Smooth and creamy dreamy coconut cream with vanilla and a splash of natural coconut flavouring for extra coconutty-ness. This is entirely optional but I think it adds a certain something.

And then with a spiced rum (again the rum is optional) sweet cherry ripple–oh la la! Absolutely delicious!

I used an Icecream maker attachment on my mixer to make this, but don’t worry if you haven’t got one. Just make sure you stir to break the ice crystals every few hours.

Enjoy xx

Coconut cherry ripple ice cream (vegan)

Coconut Cherry Ripple Ice Cream

Prep time: 30 minutes
Cook time: 2 minutes
4 servings
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Ingredients

  • 250 ml coconut cream
  • 200 ml of almond milk or plant-based milk of choice
  • 1 tsp vanilla extract
  • Splash natural coconut flavour
  • 3-4 tbsp maple syrup or sweetener of choice
  • 3 tsp arrowroot powder

For the cherry ripple

  • 1/2 cup cherries pitted and halved
  • 1 tbsp maple syrup
  • 1 tbsp spiced rum–optional
  • 1/2 cup cherries pitted and halved

Instructions

  • Add the ingredients to a pan and simmer, stirring continuously on a medium heat until the mix thickens.
  • Turn off and allow to cool completely.

To make the cherry sauce

  • Add the ingredients to a mini chopper or blender and blitz until smooth. Set aside.

If using an ice cream maker

  • When the ice cream mix is cool, add it to your Icecream making and churn according to the manufacturer’s instructions.
  • Gently fold in the cherry sauce and cherries.
  • You can eat immediately or transfer to a tub and store in the freezer until ready to eat

Without an ice cream maker

  • Transfer the mix (without the cherry sauce) to a tub pop in the freezer for a couple of until frozen but still soft.
  • Stir to break and ice crystals, then fold in the cherry sauce and cherries.
  • Freeze for at least four hours (remove from the freezer a few times and stir to break the ice crystals).

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