Coconut Cherry Ripple Ice Cream (Vegan)

My cherry addiction continues with this simple coconut Icecream with a gorgeous 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 hrs.

Enjoy xx

I'd love to know if you made this recipe.

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  4 servings
  30 minutes preparation time
  5 minutes cook time


  • 250 ml Coconut cream
  • 200 ml almond milk or plantbased milk of choice
  • 1 Vanilla essence
  • Splash natural coconut flavour
  • 3-4 tbsp Maple syrup or sweetener of choice
  • 3 tsp Arrowroot

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


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

To make the cherry sauce;

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

If using a ice cream maker

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

Without an ice cream maker

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

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