Super Quick and Easy Dairy-Free Cherry-Chocolate Ice Cream

April 18, 2017
Cherry Ice Cream

This week’s blog post comes from Environmental Intern Alysia Humm!

Spring is right around the corner! What does that mean? You got it- ice cream! Ice cream is a delicious spring and summer treat that many of us have fond childhood memories of. I remember making homemade vanilla ice cream with my grandpa during the summers using an old-fashioned ice cream churner with a hand crank. Making ice cream is hard work and usually, involves many premeditated steps. As a busy college student you might not always have a lot of excess time to prepare food- but never fear! Below you can find a super quick and easy recipe for cherry-chocolate ice cream! Not only can you make this ice cream in a few simple and fast steps, but it is also dairy-free for all you people who are lactose intolerant, vegetarians, and vegans. It also does not contain the large amounts of added fats and sugars that store-bought ice cream has! Rest assured, it is just as delicious, maybe even more.

 

This recipe was featured in the September/October 2016 issue of Food and Nutrition and was created by Lee Crosby. The recipe can be found on her blog at http://www.veggie-quest.com

 

5- Minute Cherry Chocolate Ice Cream

1 lb (4 slightly heaping cups) frozen pitted cherries (See Notes for strawberry version)

   ¼ c cocoa powder

   ¼ c almond butter

   ¼ c maple syrup OR ¼ c + 2 Tbsp date paste

   1 tsp vanilla extract

   ½ tsp almond extract

 

DIRECTIONS

1. Pulse frozen cherries and cocoa powder in a food processor until cherries are broken up into small pieces. (About the size of peas.)

Add remaining ingredients to food processor. Pulse, scraping 2-3 times as you go until almond butter is just incorporated. Don't overmix!

Serve immediately for soft serve texture. Or, transfer to a storage container, place plastic wrap directly on the surface of the ice cream, and freeze for 2-3 hours or overnight for a more traditional ice cream texture. (See Notes.)

   

Notes: Strawberry version: Use 1 lb strawberries instead of cherries. Add an extra 2 Tbsp maple syrup (or 3 Tbsp date paste). Add an extra ½ tsp of almond extract.

 

2.For firmer ice cream: Freeze 2-3 hours or overnight with a piece of plastic wrap pressed directly onto the surface of the ice cream. If freezing overnight, thaw on the counter for 15-30 min, or microwave for 15-20 sec before serving for easier scooping.

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