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Coconut Cherry Ripple Ice Cream
Prep time:
30
minutes
mins
Cook time:
2
minutes
mins
4 servings
No ratings yet
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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