Vegan Cherry Garcia

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I’m a very firm believer that ice cream is a year round treat. Since I have yet to share a homemade ice cream with you guys I thought today, on probably the last 75+ degree day in the Northeast this year, was the perfect time.

Since I’m still following my 20 day reset, I wanted to find an ice cream option that would still be decadent and just as satisfying as the real thing.

I found this recipe that uses full fat coconut milk, and I made it even more rich by using Trader Joe’s coconut cream- and let me just say…this recipe turned out just as good as the original!

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Start by blending the coconut cream, maple syrup, vanilla, lemon juice and 4-8 cherries. I also threw in a couple drops of red food coloring to give it the pink hue, but that could be easily skipped.

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Now, pour the ice cream base into your ice cream maker and turn on.

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While the ice cream is churning, it’s time to make the chocolate flakes.

Simply mix together the cocoa powder and coconut oil in a small sauce pan until melted together.

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Pour the chocolate into a baking dish and place into the freezer for 10-15 minutes or until firm.

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Slice the remaining frozen cherries in half and add to ice cream.

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Once the chocolate is firm, take a spoon and scrape the chocolate so you get small pieces.

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Add the chocolate into the ice cream. It should be fully churned and ready to remove at this point.

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Eat as-is, which is a soft serve consistency, or place into the freezer to allow it to harden further. (I prefer the soft serve, as this specific recipe became a little crumbly once frozen through.)

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Adapted from: Betty Rawker

Makes: 10-12 servings

Prep: 25 minutes, Cook: 5 minutes, Total: 30 minutes

  • 2 14 oz cans coconut cream (I found this at trader joe’s, you can also use full fat coconut milk)
  • 1/3 cup maple syrup or honey
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 1/4 cup cocoa powder
  • 1/4 cup coconut oil

Start by blending the coconut cream, maple syrup, vanilla, lemon juice and 4-8 cherries. I also threw in a couple drops of red food coloring to give it the pink hue, but that could be easily skipped.

Now, pour the ice cream base into your ice cream maker and turn on.

While the ice cream is churning, it’s time to make the chocolate flakes.

Simply mix together the cocoa powder and coconut oil in a small sauce pan until melted together.

Pour the chocolate into a baking dish and place into the freezer for 10-15 minutes or until firm.

Slice the remaining frozen cherries in half and add to ice cream.

Once the chocolate is firm, take a spoon and scrape the chocolate so you get small pieces.

Add the chocolate into the ice cream. It should be fully churned and ready to remove at this point.

Eat as-is, which is a soft serve consistency, or place into the freezer to allow it to harden further. (I prefer the soft serve, as this specific recipe became a little crumbly once frozen through.)


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