Ingredients
Base Ingredients
- 360 ml / 1½ cups full-fat coconut milk
- 1 tbsp arrowroot powder
- 60 ml / ¼ cup maple syrup
Fruit & Flavoring
- 1 cup pitted cherries
- 1 tsp almond extract
- Optional: 1 tbsp beetroot juice (for added coloring) or natural pink food dye
Instructions
- Prepare Ingredients: Begin by pitting the cherries to ensure there are no stones, then set them aside. Measure out the coconut milk, arrowroot powder, maple syrup, and almond extract to have all ingredients ready for blending.
- Blend Base mixture: In a high-speed blender, combine the coconut milk, arrowroot powder, and maple syrup. Blend for about 30 seconds until the mixture is smooth and the arrowroot powder is fully dissolved.
- Add Cherries and Flavor: Add the pitted cherries and almond extract to the blender. If desired, add the beetroot juice or natural pink food dye at this stage to give the nice cream a vibrant color. Blend again until the mixture is completely smooth and evenly colored.
- Freeze Mixture: Pour the blended mixture into a freezer-safe container and cover it tightly. Place it in the freezer for at least 4-6 hours, or until it is firm enough to scoop.
- Serve: Before serving, let the nice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping. Scoop into bowls and enjoy immediately as a delicious dairy-free, vegan frozen dessert.
Notes
- Ensure cherries are fully pitted to avoid any hard bits in the ice cream.
- Arrowroot powder acts as a thickening agent and helps create a creamier texture in the frozen dessert.
- Maple syrup can be substituted with agave nectar or another liquid sweetener of choice.
- Optional beetroot juice adds a natural pink color without altering flavor significantly.
- For a softer texture, blend the mixture briefly halfway through freezing and return to freezer.
- This recipe is best consumed within one week for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Vegan, Paleo
- Diet: Vegan
