We created this ice cream recipe just for National Ice Cream Day on July 16th. It also happens to be cherry season and this recipe is as easy as it gets!
Throw *most* of the ingredients into a blender and then freeze.
I’d love to see your photos of your creations, let me know how it goes!
1 can coconut milk
1C fresh coconut meat
.25C cashews soaked in water
6 medjool dates
.5C cherries +.25C chopped
1t Vanilla extract
Line a loaf pan with parchment paper.
Prep the coconut milk by putting it in the fridge. Once hardened, use the cream part only for the recipe.
Place all of the ingredients except for the .25C chopped cherries into the blender.
Once combined, pour the mixture into your ice cream maker and run until the mixture hardens to a soft-serve consistency. Add the chopped cherries here.
Pour into loaf pan and freeze.
Audrey is the founder of Living Lotus Food & Nutrition Inc. a plant-based dessert and food education company in Vancouver, BC. She is passionate about Making Health Sweet and empowering people to make better food choices. She enjoys playing in the kitchen, yoga, sewing & riding her bike in the sun. Follow her on instagram at @livinglotusfoods