Vegan Cherry Chocolate Ice Cream
Ingredients
- 1 pound frozen pitted cherries
- ¼ cup cocoa powder
- ¼ cup almond butter
- ¼ cup maple syrup (or ¼ cup + 2 tablespoons date paste)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
Method
- Pulse frozen cherries and cocoa powder in a food processor until cherries are broken up into small pieces, about the size of peas.
- Add remaining ingredients — almond butter, maple syrup, vanilla extract and almond extract — to food processor. Pulse, scraping the sides two to three times as you go, until almond butter is just incorporated. Be careful to not overmix!
- For soft-serve texture, serve immediately. For a firmer texture, transfer to a storage container, place plastic wrap directly on the surface of the ice cream, and freeze for 2 to 3 hours or overnight. Serves 4.
Note
- If you've opted to freeze for a firmer texture, thaw the ice cream on the counter for 15 to 30 minutes (or microwave for 15 to 20 seconds) before serving for easier scooping.
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