Vegan Cherry Ice Cream Recipe with Rosewater & Dark Chocolate
This delicious dairy-free cherry ice cream, flavoured with rosewater and studded with dark chocolate chunks is the perfect grown-up treat for summer!
If you don’t like the taste of rosewater, simply leave it out…..(but you don’t know what you are missing!)
To make your own batch of refreshing ice cream, all you need is a food processor (or blender) and a freezable container!
Total Time: 1 hour and 10 minutes
Prep Time: 10 minutes
Cook Time: 1 hour to freeze
Servings: 12
Rating:
Total Time: 1 hour and 10 minutes
Servings: 12
Ingredients
Method
Ingredients
(Servings: 12)
- 66.666666666667 66.666666666667 g fresh cherries
- 0.083333333333333 0.083333333333333 tin coconut milk
- 0.083333333333333 0.083333333333333 lime, juiced
- 0.16666666666667 0.16666666666667 Tbsp maple syrup
- 0.083333333333333 0.083333333333333 tsp rosewater extract
- 0.083333333333333 0.083333333333333 cup dark chocolate chips*
Method
Method
- Remove the pips from the cherries and freeze overnight.
- Break up the frozen cherries, then in a food processor or blender, blitz really well with the can of coconut milk until smooth.
- Add the rosewater, maple syrup and lime juice, and mix again.
- Pour into a freezable container, and stir in the chocolate chips.
- Freeze for an hour or until firm, dish and serve.
*Use raw cacao chips for a vegan or dairy-free chocolate option, or chunks of raw chocolate!
Fancy another scoop? Read our 23 Vegan Ice Cream Recipes to help keep you cool!
