This Vanilla Cherry Ice Cream (AIP/Paleo) is free of dairy, gluten, and processed sugar! Make it with fresh cherries for a summertime treat!
Oh how I love CHERRIES! Do you? They are one of the few pleasures of summer for me, living in the steamy south. I love eating them on salad (see Spinach Cherry Summer Salad) and in desserts! (See Black Forest Cake and Cherry Carob Ice Cream.)
Special Equipment
Before we get any further, though, there is one piece of equipment you will absolutely need to accomplish this recipe – an ice cream maker. I’m talking about the electric kind. I don’t know how you would do this with the hand crank kind. Maybe it’s possible? I don’t know. This is the kind I use. (Well, I use an older version of this model. It still works great!)
Variation
Once upon a time, in a land far away (my hometown in Montana), we had a particularly hot summer. This one night, my sibs and I couldn’t get to sleep because it was so dang hot. (We didn’t have air conditioning.) I went downstairs, and threw myself on the mercy of my parents. To my utter astonishment, they understood how miserable we were, and my mom sent my dad over to Dairy Queen to get us some cherry ice cream sodas! At night! When we should have been sleeping! (Parents of young children, take note. It’s ok to bend the rules every once in a while.) After we had cooled off with some ice cream, it was back to bed, and happy dreams. I’ll NEVER forget that ice cream soda.
If you’d like to try that here, put some ice cream in the bottom of a glass. Maybe add some cherry-flavored seltzer water, and let it foam up. Eat it with a spoon, or slurp it through a straw.
Caveat
I’d love to tell you that you won’t even taste a hint of coconut in this recipe. I would be lying. You WILL be able to taste some of the coconut flavor. I’m sorry. We have certain realities when we are AIP, amiright? Please accept my apologies in advance. I did my best to cover it up, but… 🤷🏼♀️ Coconut can be real jerk sometimes.
Happy summer, everybody! As always, I’m wishing you great love and deep healing.
💗,
Wendi
Vanilla Cherry Ice Cream (AIP/Paleo)
4
servings20
minutes3
minutes20
minutesThis Vanilla Cherry Ice Cream (AIP/Paleo) is free of dairy, gluten, and processed sugar! Make it with fresh cherries for a summertime treat!
Ingredients
14 can can Savoy Coconut Cream or other brand that is 70% coconut extract (Note: this is not the stuff on top of a can of coconut milk.)
18 fresh cherries, pitted and chopped
1/2 TBSP grass-fed gelatin
2 TBSP pure maple syrup
2 tsp alcohol free pure vanilla -OR- double strength pure vanilla extract
1/4 tsp sea salt
Directions
- Freeze your ice cream maker insert overnight, or in accordance with manufacturer’s instructions.
- Place coconut cream and half the cherries in a blender. Process until thoroughly pink. Then place in a cold saucepan.
- Sprinkle gelatin over the pink mixture. Let it sit for 2 minutes to “bloom.” Place saucepan over medium heat, and gently whisk until ALL gelatin has melted. (This is important. You don’t want clumps of gelatin in your ice cream. Ick.) Slowly whisk in maple syrup, vanilla, and sea salt until everything is incorporated, about 2 minutes. Take saucepan off the heat, and let cool for 15 minutes.
- Take the ice cream maker insert from the freezer, and place inside the maker. Stir the rest of the cherries into the saucepan. Transfer contents of the pan to the ice cream maker. Add the bowl scraper, if your machine has one. Turn on the machine and process for 20 minutes. Serve immediately for best results. It will be sort of soft serve.
Notes
- You’ll need an ice cream maker. This is the kind I use.
- This non-dairy ice cream is best served fresh. It tends to get dry and flaky in the freezer after it is made.
- Yes, you will be able to perceive the coconut flavor. See my caveat above.
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