Boozy Roasted Cherry Dark Chocolate Chunk Ice Cream (vegan)

Roasted cherry ice cream. Plus booze. Plus chocolate. Plus a giveaway!!

Boozy Roasted Cherry Chocolate Chunk Ice Cream (vegan and naturally sweetened)

Recently, I learned a valuable lesson about instructions and how you should read them. And then proceed to follow them. True story: Cuisinart sent me their Pure Indulgence 2-Quart Ice Cream Maker, which I’ve been doting on for the past week. I’ve made homemade ice cream several times in the past, but for some reason, receiving this new maker-o-delicious-things got me so in a huff that not only did I bypass the instructions, but I un-learned how to make ice cream entirely.

Lemme elaborate.

There I was, all hot to trot about making roasted cherry ice cream…over-thinking each and every step so that the whole thing would come together into an explosion of magical boozy cherry bliss (plus the chocolate), and I got so caught up in the recipe for the ice cream base, plus the booze/cherry roast (plus the chocolate), that I put all the common sense on hold and tossed every single component to the recipe into the ice cream maker…roasted cherries and all (plus the chocolate).

Boozy Roasted Cherry Chocolate Chunk Ice Cream (vegan and naturally sweetened)

So…if you’ve ever made ice cream, you’re well aware that you make the base in the ice cream maker and mix the goodies in by hand once the ice cream has finished churning. Because ice cream makers don’t like solid objects. Nope. They certainly don’t. What happens when you put allllll the goodies in the ice cream maker is a whole lot of womp wooooomp. What you end up with is an upset kitchen appliance and no ice cream. An edible slush, maybe. But none of the ice cream.

But because I was deeply confident in the explosion of magical boozy cherry bliss, I let my tarnished ego breathe for a day or two and then started again. Rinse. Churn. Repeat.

The second time around, I had the whit to follow proper protocol and what came out was worthy.

Boozy Roasted Cherry Dark Chocolate Chunk Ice Cream (vegan and naturally sweetened)

 

The only thing better than the fact that there are roasted cherries studded all up in this ice cream, is that the cherries are roasted in booze. Did you know liquor helps keep fruit soft when it’s frozen? True story. Adding liquor to your ice cream base also helps keep the ice cream soft.

As strange as it may sound, I used tequila for the booze portion of the ice cream, because it’s what I had on-hand. I thought the tequila worked very nicely, but you can also use bourbon or brandy. Or anything, really.

Boozy Roasted Cherry Chocolate Chunk Ice Cream (vegan and naturally sweetened)

I made this ice cream vegan by using two cans of full-fat coconut milk (no egg yolks required!!). Aside from liquor, fat also helps keep ice cream soft and un-ice crystal-y. The first time I made this recipe (as in that time I put all the solid objects in the ice cream maker), I used one can of full-fat coconut milk and one can of lite coconut milk. No dice. It did not a good ice cream (slush) make. I 100% recommend using full-fat coconut milk, lest you end up with a less than stellar ice cream. Ain’t nobody got time for less than stellar.

Boozy Roasted Cherry Chocolate Chunk Ice Cream (vegan and naturally sweetened)

Hey guess what? You can make ice cream at home, too!  Cuisinart is giving away a Pure Indulgence 2-Quart Ice Cream Maker to one lucky winner. All you need to do is follow the rafflecopter below.

a Rafflecopter giveaway

The giveaway ends August 8, 2014 at 12:00 am EST. The winner will be notified by me through email. The winner will have 24 hours to respond, or a new winner will be chosen.

Now it’s time to booze.

Recipe inspired by Bojon Gourmet’s Roasted Cherry Vanilla Ice Cream.

Boozy Roasted Cherry Dark Chocolate Chunk Ice Cream (vegan)

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 10 minutes

Boozy Roasted Cherry Dark Chocolate Chunk Ice Cream (vegan)

Ingredients

    Boozy Vanilla Coconut Milk Ice Cream Base:
  • 2 15-ounce cans full-fat coconut milk*
  • 3 tablespoons agave nectar
  • 1 tablespoon vanilla bean paste**
  • 1/4 teaspoon kosher salt
  • 2 tablespoons tequila (or bourbon)
  • 3 to 4 ounces dark chocolate, coarsely chopped.
  • Bourbon Roasted Cherries:
  • 2 cups fresh cherries, pitted and chopped
  • 1 tablespoon coconut sugar
  • 3 tablespoons tequila (or bourbon), divided

Instructions

    Roast the Cherries
  1. Preheat the oven to 400 degrees F.
  2. Lay the pitted and chopped cherries in a small baking dish and sprinkle with coconut sugar and one tablespoon of the tequila. Roast in the oven and stir every 5 minutes for 15 minutes, until juices are seeping out. Keep an eye on the cherries for the last 5 minutes so that they don’t burn. When they have finished roasting, allow them to cool for a few minutes. Transfer them to a small bowl or jar, add the remaining 2 tablespoons of tequila, and place in the refrigerator to chill completely.
  3. Make the Ice Cream Base:
  4. Combine the coconut milk, agave nectar, vanilla bean paste, and salt. If the coconut milk is at all chunky (which it probably will be), heat it in a saucepan just until the clumps melt. Immediately remove from heat and refrigerate until completely cold.
  5. Follow the instructions for your specific ice cream maker (mine requires I freeze the bowl overnight before I use it). Pour the vanilla coconut ice cream into the maker’s bowl and turn it on. Pour the tequila into the ice cream maker once the liquid is very cold. Allow ice cream to churn until very thick. Mine took about 40 minutes.
  6. Finish the ice cream:
  7. Once the ice cream base is thick, Pour it in a baking pan or freezer-safe container. Stir in the cherries and chocolate. Cover and freeze for at least 4 hours, or overnight.
  8. When ready to serve, allow the ice cream to thaw at least 10 minutes before trying to scoop it. Since it’s made with coconut milk, it needs a little more time to thaw.
  9. Serve in abundance and enjoy!

Notes

*I strongly recommend using the Thai brand of coconut milk. I tried this recipe using a different brand and it didn't work because it wasn't thick enough. **You can replace the vanilla bean paste with 1 large vanilla bean, scraped

You can also melt the chocolate and swirl it into the ice cream instead of leaving it chunky.

You can make this recipe without using an ice cream maker by pouring everything into a freezer safe container, placing in the freezer, and stirring every 20 to 30 minutes for a few hours until the ice cream is thick and frozen.

http://www.theroastedroot.net/boozy-roasted-cherry-dark-chocolate-chunk-ice-cream-vegan/

Comments

  1. says

    I keep telling my husband I NEED an ice cream maker and he insists that I would never use it…. I’m going to start showing him amazing ice cream recipes until he caves- starting with this one… who can argue with boozey ice cream!??

  2. Julie says

    Hells bells and cockershells, I want this ice cream. Like, for breakfast today. I mean, I’m already wearing my fat pants, due to overeating shredded pork tacos last night. I need to stop this eating thing. I mean, I need to be ready to over indulge when you visit in September. :D

    • says

      LOL I have that I-need-to-quit-eating feeling pretty much on a daily basis. Let’s make ice cream while I’m there! And let’s put booze in it!

      • Julie says

        Yes! And you will discover that all of my yoga pants are actually used as fat pants and not a bit of yoga-ing.

  3. Alyssa says

    This sounds so great!! Do you think it’d work with other summer stone fruits (peaches :D)? Coconut milk ice cream is the bomb. Can’t wait to try this! Also, thanks for the alcohol-in-ice-cream tip. Breakthrough!

    • says

      Ohhhhh heeeeeck yes, it would work with peaches!! You know what else I’ve done is pureed peaches with the coconut milk to make a smooth, instead of chunky, consistency. Whoooa nelly, is that good!

  4. says

    I love mint chip ice cream – seriously divine! This cherry ice cream with booze has piqued my interest. I have pined over an ice cream maker for years and this summer I seriously feel like I just need to take the plunge.

  5. says

    As I was reading through your post, I was a bit worried that this recipe was going to use dairy, but no! Coconut milk! Yay! Thanks. I’m inspired.

  6. Valerie Hess says

    I have used a Cuisinart ice cream maker for years. My husband knows that the day this one dies, I am running out and buying another one. Of course, if I win one, that would solve all marital discussions over the issue now, wouldn’t it? :-)

  7. says

    Gahhh, this looks so good! I don’t really discriminate when it comes to ice creams, but black cherry has been a stand out since I was little (and boozy cherries just make it all the bettet). The fact that you keep tequila on hand tells me a lot about you, and I love it.

  8. Anna says

    I keep seeing ice-cream recipes and desperately wanting to make them before realizing (duh) that I don’t have an ice cream maker!! SAVE ME FROM THIS VICIOUS CYCLE

    • Anna says

      Oh and my favorite ice cream is literally anything with DARK chocolate, preferably mixed with some kind of heavenly fruit and/or caramel swirl

  9. Ashley M says

    This looks incredible! My favorite kind of ice cream is chocolate peanut butter. I’d love to find a vegan option for that!

  10. says

    I’m totally that person who when they are super excited about using something or making something new thinks they can just skip over the instructions…yeah it never ends well. This ice cream looks amazing! I mean aside from the coconut milk, cherries, and chocolate, you added a lovely kick of booze! Pinned!

  11. JoAnne Lingo says

    My favorite flavor of ice cream is cardamom that I make with coconut cream. You have to find the right coconut cream, pure coconut cream with NO additives or preservatives. I use the Aroy-D brand.

  12. says

    I can totally relate to the idea of following instructions. This evening I tried my hand at making coconut flour cupcakes and tried substituting baking soda for baking powder. I added a little white vinegar (like someone told me to do if I was substituting) but my poor cupcakes didn’t rise and they tasted horrible! Oh well. Maybe another time!

    At any rate, this looks divine! And I was wondering if I could feature your recipe on my blog Dark Chocolate Decadence? I feature the best dark chocolate recipes from around the world and this looks amazing.

    Of course I will give full credit, place a link back to your site and write a short intro about you in the opening paragraph.

    Can’t wait to taste this!

    Pepper Culpepper

    • says

      Hi Pepper! Sorry it took me a while to get back to you. You’re always more than welcome to share my recipes and photos on your site if you provide a link back to my page. Thanks so much for asking! xo

  13. says

    Oh my gosh, everything about this ice cream makes me want to jump up and down and shove big spoonfuls of it in my mouth! I’ve been dreaming about making coconut milk ice cream and now I know that I need to make it happen asap! Love that you used roasted cherries and chocolate and booze! Three of my favorite things! I have an ice cream maker collecting cobwebs in a cupboard right now and I think it is about time I go dust it off and fill it will this deliciousness :)

  14. Kathleen says

    This sounds so delicious! Now if I could win the ice cream maker this recipe will be a big hit with friends and family.

  15. says

    I ALWAYS put booze in my ice cream for the reason that it keeps it softer.
    Also, because I like booze. And ice cream, so it just makes sense to my face.
    Chocolate and cherries? Win. ROASTED IN BOOZE. I die.
    Pinning :)

    • says

      Hi Sarah, if I know all of the ice cream will be eaten within 24 hours (which is normally the case), I put it in a bread loaf pan and cover it with plastic wrap and foil. If I know that the ice cream will be around for a few days, I put it in a glass tuperware container. Let me know if you have any other questions!

  16. says

    Looking at this is making me cry! Because I want it so bad but I don’t have an ice cream maker. Waaahhh.

    I’m going to enter the giveaway but even if I don’t win, I absolutely HAVE to go get one now that my eyes have witnessed this amazingness.

  17. says

    Nut Goodie from a local ice cream shop is on my list right now. At the store I usually buy something with peanut butter cups. Hunting for the peanut butter cups is like finding a buried treasure!

  18. says

    I like almost every kind of ice cream but my favourite is probably frozen yoghurt with summer fruit (all kinds of -berries!). Preferably home made. And with a little chocolate, please… I SO need an ice cream maker! :)

  19. says

    This sounds delicious! The flavors remind me of a cookie I had recently…I definitely want to make this. Picking just one ice cream flavor is hard because I go through phases. But, my current favorite would have to be sea salted caramel with toffee…I don’t know if that’s the official name.

  20. Amber says

    I’ve been holding out for an ice cream maker. I always thought of them as uni-taskers. Are there any other recipes you can make with them?

  21. Shoshana says

    I am OBSESSED with the honey graham ice cream that a local coffee shop makes. I would love to win this so I can figure out how to make it at home during the winter :-)

  22. says

    Mega swoon times a million. I mean roasted cherries in coconut milk ice cream?! Is this even real life? And the booze….can’t even. Need ten bowls. I think my fave ice cream is brown butter walnut which I had exactly one time and can’t begin to describe the level of foodgasm it created.

  23. Allie says

    This looks amazing! I’ve never tried cherry before, but coconut ice cream is my fave and anything with chocolate and cherries? Double yum!

  24. says

    My local ice cream shop makes coconut ice cream that is heavenly. They call it a vegan sorbet but it tastes like the real deal.

    I’ve got this Boozy business on tonight’s menu. The vanilla cream base and roasted cherries are chillin’ in the fridge. Can’t wait.

  25. says

    I am such a fan of booze in ice cream! I just made a tequila sunrise sorbet that was sooooo good. Because booze + dessert = perfection. My favorite ice cream is vanilla! Plain I know but real vanilla ice cream is divine. Can’t wait to try this one!

  26. Ronda says

    I have to try your recipe. It sounds like it would be easier with the Cuisanart than coffee cans. Sounds like it might replace one fave flavors; rum raisin

  27. Kendell says

    I love Jeni’s goat cheese & roasted red cherries ice cream..this ice cream recipe definitely looks like it could compete with that flavor!

  28. Emilie says

    Mint chip is also an all-time favourite of mine, but I’ve trying to do some experimenting with dairy free options and this one seems amazing!

  29. says

    Ummm I did that with a peanut butter swirl the other day. It turned into full-on peanut butter ice cream. Not a bad thing, but not what I was going for! I want all the cherries in all of my ice cream from now on.

  30. Rilana Pal says

    I just love Chunky Monkey icecream made of a frozen banana, peanut butter, chocolate chips and extra peanuts for the crunch!

  31. says

    I love cherry and chocolate together, especially in ice cream, and this recipe is healthy! I couldn’t love it any more if I tried… Unless I was eating a bowl right now ;)

  32. says

    Hi! I’ve been reading your site for a while now and finally got
    the courage to go ahead and give you a shout out from Atascocita Texas!
    Just wanted to mention keep up the great work!
    - ABC102D.

Trackbacks

  1. […] opposed to cream and sugar. I introduced you to my new Cuisinart ice cream maker when I showed you roasted cherry ice cream last week. You can still enter my giveaway for a chance to win of your […]

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