Monday, July 3, 2017

Cherry Chocolate Chunk Ice Cream (dairy-free, paleo)



It's summer! Time to break out the ice cream maker and whip up some dairy-free ice cream. Plus it's cherry season right now. This coconut milk-based ice cream is a perfect way to indulge in both antioxidant-rich cherries and dark chocolate. Serve it as a sweet treat after dinner, or a healthy mid-afternoon snack for your kids. This cherry chocolate chunk ice cream comes from my Whole Life Nutrition Cookbook.

Be sure to use full fat coconut milk in this recipe. The hemp seeds give it some extra creaminess, healthy fats, and amino acids. You can easily omit the chocolate if you are on Phase 2 of the Elimination Diet. You can also replace the cherries with blueberries, strawberries, or diced mango. All variations are delicious!


Cherry Chocolate Chunk Ice Cream
from The Whole Life Nutrition Cookbook

Chilling the coconut milk beforehand helps to solidify the cream into ice cream during churning. This nutritious dairy-free ice cream is full of beneficial fats found in the coconut milk and hemp seeds. It’s quite simple to make your own ice cream, and once you do, you’ll likely never go back to the store-bought stuff!

2 cans full fat coconut milk, chilled
6 to 8 tablespoons raw honey or coconut nectar
¼ cup hemp seeds
1 teaspoon vanilla powder
½ teaspoon almond extract
1 ½ cups chopped frozen cherries
¼ to ½ cup finely chopped dark chocolate bar, 
dark chocolate chips, or raw cacao nibs

Place the chilled coconut milk, honey, hemp seeds, vanilla, and almond extract into a high-powered blender and blend until smooth.

Pour into your ice cream maker; add the chopped frozen cherries and chocolate chunks, chips, or cacao nibs. Process according to the directions that came with your ice cream maker. I usually let mine churn for 20 to 25 minutes and then transfer to a container for storing in the freezer.

Freeze for 2 to 3 hours or until ready to serve. Serve each bowl with fresh cherries if desired.

Yield: About 8 servings



More Healthy Summer Dessert Recipes:
Raw Berry Tart with a Coconut Pastry Cream (vegan)
Avocado Fudgesicles
Strawberry Coconut Milk Ice Cream


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About the Author

Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Connect with her on Facebook, Twitter, Pinterest, and Instagram!

4 comments:

  1. Beautiful Creation Ali! Can I make it without hemp seeds? Also what's the purpose of them in ice cream? Thanks! Happy 4th of July!

    ReplyDelete
    Replies
    1. Hi Nikole,

      Thank You! 😊

      The hemp seeds add extra creaminess and a depth of flavor that you don't get when using just coconut milk. Plus added nutrients. But you can of course leave them out if need be.

      Delete
  2. I do not have an ice cream maker. Is there another option?

    ReplyDelete
    Replies
    1. Hi there, no this recipe really needs to be made in an ice cream maker. If you have a Vitamix you can make banana ice cream in it by blending up frozen ripe bananas (sometimes we will also add frozen cherries, mangos, or pineapple in addition to the bananas).

      Delete

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