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coconut-cherry-ripple-ice-cream-vegan 1a

Coconut Cherry Ripple Ice Cream

Prep time: 30 mins
Cook time: 2 mins
4 servings
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  • 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


  • 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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