Boozy Roasted Cherry Dark Chocolate Chunk Ice Cream (vegan)
A rich, unique boozy ice cream recipe that will knock your socks off!
Servings: 6 Servings
Ingredients
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
Instructions
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!
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 ***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.
Nutrition
Serving: 1grams