Roasted cherry ice cream. Plus booze. Plus chocolate. Plus yum!

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 have 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 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.

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)


Now it’s time to booze.

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


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

Boozy Roasted Cherry Dark Chocolate Chunk Ice Cream (vegan)

5 from 1 vote
A rich, unique boozy ice cream recipe that will knock your socks off!
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 Servings


Boozy Vanilla Coconut Milk Ice Cream Base:

  • 2 15- ounce cans full-fat coconut milk*
  • 1/4 cup coconut oil
  • 1/3 cup pure maple syrup
  • 1 tablespoon vanilla bean paste**
  • 1/4 teaspoon kosher salt
  • 3 tablespoons tequila or bourbon
  • 1 whole vanilla bean scraped, or 2 tsp vanilla extract
  • 3 ounces to 4 dark chocolate coarsely chopped***

Bourbon Roasted Cherries:

  • 2 cups fresh cherries pitted and chopped
  • 1 tablespoon coconut sugar
  • 3 tablespoons tequila divided, or bourbon


Roast the Cherries

  • Preheat the oven to 400 degrees F.
  • 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.

Make the Ice Cream Base:

  • Add the coconut milk, coconut oil, agave nectar, vanilla bean paste, and salt to a blender. Blend until well-combined. (Note: you want the coconut oil and coconut milk to be in liquid form, so If they are at all solid or chunky, heat them in a saucepan just until the clumps melt. Immediately remove from heat and refrigerate until completely cold.)
  • Follow the instructions for your specific ice cream maker (mine requires I freeze the bowl overnight before I use it). Pour the coconut ice cream base 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.

Finish the ice cream:

  • 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.
  • 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.
  • Serve in abundance and enjoy!


*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 ***To keep this recipe vegan, use vegan chocolate 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.


Serving: 1grams
Author: Julia
Course: Lifestyle
Cuisine: American
Keyword: dairy free recipes, easy healthy recipes, gluten free recipes, gut healthy recipes, healthy recipe
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living,, etc.

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Questions and Reviews

  1. 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. 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. 😀

    1. 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!

      1. 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. I just made something like this too! I also have made that mistake of adding things into the maker, whomp whomp!

  4. 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!

    1. 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!

    1. This is the most amazing ice cream I have ever made!! Every time I make it it gets great reveiws even from the skeptics who like to stick with basic flavors:) Thank you very much for your most amazing blog, recipes, and ideas!

  5. i have been trying to not buy an icecream maker but with all these deliciousness, its HARD.

  6. 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.

  7. 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.

  8. 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? 🙂

  9. 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.

  10. This looks so good! I am all about the cherries right now! My favorite kind of ice cream is chocolate chip peanut butter!

  11. ANYTHING w/ crunchies and chocolate or caramel. I so hope we win! Our ice cream maker (new) just bit the dust.

  12. 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

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

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

  14. 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!

  15. 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.

  16. You had me at booze. No, at cherry dark chocolate. NO, at ice cream. Gahhhhh I don’t even know, I just need this!

  17. 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

    1. 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

  18. Yay! Your cherry chocolate ice cream! What wonders a texting brainstorming sesh can do 🙂

  19. 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 🙂

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

  21. 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 🙂

    1. 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!

  22. 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.

  23. 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!

  24. Really, I’m not that picky when it comes to ice cream! I love me some brownie, some cookie cream and some mint chocolate chip, but if someone handed me a bowl of vanilla, I’d still dig in! 😉

  25. 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! 🙂

  26. 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.

  27. 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?

  28. 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 🙂

  29. 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.

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

  31. 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.

  32. 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!

  33. 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

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

  35. 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!

  36. 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.

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

  38. I’m drooling over these pictures! I always get cherry vanilla at this little ice cream store at the beach. Freakin amazing.

  39. 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 😉

  40. PEPPERMINT CHOCOLATE This is pure delight for your taste buds.

    CHERRY-MINT CHOCOLATE a burst of cherry zest

    Both are great flavour

  41. 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!

  42. Oh I love that you made a vegan version of my favorite ice cream! Thank you so much for sharing and for the shout-out. I can’t wait to give this a try – I bet the coconut milk tastes fabulous with the chocolate, booze and cherries.

    1. Alanna! You’re so very welcome – I was absolutely flabbergasted when I came across your recipe – I knew I needed it ASAP. The coconut milk version is great indeed! I hope you try it, and thanks for inspiring me with your delicious recipe!