It’s been too long since we talked about ice cream. After all, it’s one of summer’s primary food groups if you count popsicles, smoothies, and milkshakes in there too.
I think the biggest thing I miss being dairy-free is ice cream. It might even beat out butter cravings. Fortunately we live near an inspiring ice cream shop that turns out some of the best dairy-free ice cream that is on a rotating flavor schedule so I never get tired of a flavor.
But really, you can’t go out for ice cream every night. So I started playing around at home. We made some delicious sorbets. But this new try is the kind of thing you start thinking about in the middle of the afternoon and can’t always wait until after dinner. Perfect for midnight snacking straight out of the container. But also fancy enough to serve in pretty glass dishes with pretty silver spoons that you’re selling for a friend but had to sneak into a photo.
This isn’t a very original recipe, since cherries and chocolate have been put in ice cream since the beginning of ice cream. There are fresh bing cherries at the farmer’s markets right now, so it’s time to get your hands dirty (literally) and make some cherry ice cream.
Most cherry chocolate chunk ice cream recipes call for pureeing some or most of the cherries into the ice cream. I prefer it with the cherries just chopped and mixed in. It makes each bite explode with the distinct flavors of cream, cherry, and chocolate. But if you want it to be more pink, puree a couple cherries into the milk before churning.
Cherry Chocolate Chunk Ice Cream
Two 13.5 oz cans of full fat coconut milk
2 Tablespoons corn starch
1/2 to 1 cup of pitted chopped bing cherries
A healthy sized pinch of salt
A dash of vanilla
3 T of sugar or honey
a generous 1/2 cup of chopped chocolate or chocolate chips
Mix the corn starch into a bit of the room temp/cold coconut milk to blend. Heat the rest of the coconut milk to a simmer in a saucepan, then stir in the corn starch mixture until completely smooth. Add everything else but the chocolate and chill completely.
Freeze according to your ice cream makers instructions. (Add the chocolate during the last couple minutes of churning).