Cherry & Coconut Ice Cream
This super creamy, fruity vegan cherry and coconut ice-cream is the perfect way to indulge your sweet tooth on a hot summer day.
With British cherry season in full swing, chef Elena Silcock shares her favourite vegan recipe incorporating fresh and juicy cherries. Not only is this recipe absolutely delicious but cherries provide many health benefits to keep you fit and well throughout the summer season.
Total Time: Preparation time: 20 mins | Cooking time: 4 hours 30 mins
Servings: 8
Total Time: Preparation time: 20 mins | Cooking time: 4 hours 30 mins
Servings: 8
Ingredients
Method
Ingredients
(Servings: 8)
- 25 25 g fresh cherries
- 0.25 0.25 x 400ml cans full fat coconut milk
- 21.875 21.875 g caster sugar
- 0.25 0.25 Tbsp cornflour
Method
- Heat the oven to 160C. Tip half of the cherries onto a baking tray and roast for 20 mins, then remove and set aside to cool.
- Reserving 3 tbsp aside in a bowl, tip the coconut milk into a saucepan. Add the caster sugar and place over a low heat for around 10 mins, stirring regularly, until the sugar has dissolved and the milk is steaming. Meanwhile, add the cornflour to the bowl of reserved coconut milk and whisk to make a paste.
- Pour the cornflour mix into the steaming milk, whisk over a low heat for 8-10 mins, until the mix is the consistency of thick custard. Pit and roughly chop the roasted cherries and stir through, cover and leave to cool. Chill in the fridge until chilled, around 2 hours. Meanwhile, pit the remaining cherries and blitz to make a puree.
- Move the coconut mixture to the freezer, then freeze for 2-3 hours, whisking every 30 mins. Then tip into a container, add the puree and use a knife to ripple it through the ice cream. Cover and freeze until solid.
