Cherry Garcia Ice Cream

Name: Cherry Garcia Ice Cream
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 can coconut milk, full fat, *see note at bottom of recipe; 1 cup dark cherries, frozen, chopped, divided; ⅓ cup maple syrup; ½ tsp almond extract *can be omitted; ½ tsp vanilla extract; 1 tbsp vodka, *see note; ½ tbsp lemon juice, optional; 2 tbsp coconut oil, melted; 2 tbsp cacao powder, raw, *see AIP note; 1 tbsp maple syrup

April 18, 2022 Andrea Wyckoff

WARNING: This Cherry Garcia Ice Cream recipe is so good. Like really, really good. It is so refreshing, and anti-inflammatory, and it tastes absolutely divine. This ice cream recipe works awesome with fresh coconut meat or with canned coconut milk. You may choose to pour the chocolate recipe over the ice cream, and it will act like a “magic shell” covering that hardens up when it hits the cold ice cream!

AIP: Omit vanilla extract. Use carob instead of cacao powder.

Ingredients

coconut milk, full fat, *see note at bottom of recipe		1 can
dark cherries, frozen, chopped, divided		1 cup
maple syrup		⅓ cup
almond extract *can be omitted		½ tsp
vanilla extract		½ tsp
vodka, *see note		1 tbsp
lemon juice, optional		½ tbsp

Chocolate Pieces:

coconut oil, melted		2 tbsp
cacao powder, raw, *see AIP note		2 tbsp
maple syrup		1 tbsp

Directions:

Blend canned coconut milk*+ 3 cherries (for pink color), sweetener, almond extract, vanilla & lemon juice in a high-speed blender. Pour into the ice cream maker. While mixing in the ice cream maker, make the chocolate pieces.
Gently melt coconut oil over low heat, and stir in cacao and maple syrup. Pour onto a piece of wax/parchment paper on a flat plate or baking dish. Freeze sheet of chocolate for 15 minutes, then break into small pieces.
When ice cream is starting to firm up, add in frozen chopped cherries. When ice cream is ready, stir in broken-up pieces of the raw chocolate. (You can also just pour the chocolate recipe over the ice cream, and it will act like a “magic shell” covering that hardens up when it hits the cold ice cream!)
Enjoy!

*Or, replace the coconut milk with 1½ cups fresh coconut meat (from 2-3 Young Thai coconuts) + ½ cup coconut water.

*Vodka makes softer ice cream for scooping if you plan to keep this frozen for a little while. The vodka doesn’t freeze, so when added to vegan ice creams it makes them softer, especially after being kept in the freezer for a while.