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Healthy Cherry Ice Cream
A healthy cherry ice cream rippled with fresh cherries and chocolate chips. Make with or without an ice cream maker, and know you are eating a nutritious treat high in protein, dairy-free and vegan.
Chocolate Cherry Ice Cream
It's cherry season and it's ice cream season, two of the best times of year for me.
I have been branching out with my ice creams lately. I've been trying to add flavors and ingredients that are not typically associated with ice cream.
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For instance, I used cauliflower as the base in this Cauliflower Ice Cream. And I used blueberries as the primary ingredient in Blueberry Ice Cream. And I used leafy greens in Leafy Green Mint Ice Cream.
So this flavor today of cherries during cherry season is pretty tame. But delicious.
The Ingredients in Cherry Ice Cream
Cashews: The ice cream base in this recipe is primarily with soaked cashews. You want to soak them to increase the creaminess of the ice cream, as well as make them more digestible. Nuts have enzyme inhibitors and phytic acid; soaking removes the enzyme inhibitors and breaks down the phytic acid.
Pro Tip: As a shortcut, you can use cashew butter, the healthier version, with only cashews as ingredients. Use half the amount, directions are in the recipe card below.
Cherries: And I used fresh cherries. I have also included a cherry compote recipe if you want a cherry swirl. The ultimate flavor of the compote is fruity and a bit tart because of lemon juice.
Milk: I also used a dairy-free milk. I happened to use coconut milk here to give the flavor a hint of tropical coconut. But if you prefer no coconut flavor, any milk will do.
Maple Syrup: You need this to sweeten the ice cream and bind it.
I used an ice cream maker for this recipe, but it works no-churn as well, it's just a bit more work, with all that freezing and breaking up and blending and refreezing.
How Healthy Are Cherries?
Regarding overall nutrition, the cashews and coconuts bring protein, fiber and a slew of other nutrition. But the star of the show are the cherries! Cherries are considered among the healthiest of fruits.
Primarily, they are full of antioxidants and anti-inflammatory compounds. They also slow aging, and ward off illness. They promote sleep and lower cholesterol. And they reduce workout soreness by supporting muscle recovery. Pretty cool nutrition for an ice cream.
How to Make Homemade Ice Cream Without a Machine
I prefer to use this ice cream maker these days. The machine is easy to store, fairly inexpensive, and makes a creamier faster ice cream. However, if you'd prefer to make no churn ice cream, here's how:
Step 1: Blend up ingredients.
Step 2: Pour ingredients into a shallow pan, cover with foil, and freeze for 30 minutes.
Step 3: Every 30 minutes for 3 hours, break up the freezing mixture with a fork.
Step 4: After the 5-6 time doing this, put the slushy mixture back in the blender and process until creamy but not too long, you don't want to melt it.
Step 5: Pour into an ice cream container or loaf pan and freeze, serving out of that for two weeks.
How To Make Cherry Ice Cream
It's very easy! To start, the night before set your raw cashews submerged in water in the refrigerator.
Once the cashews are soaked, throw everything in your blender and put the mixture in the refrigerator to chill while you make the cherry compote.
Then run the mixture through the ice cream maker, stir in the cherries and chips, pour into an ice cream container or parchment-lined loaf pan and freeze!
So here is the step by step I used to make this Cherry Ice Cream:
Preparations: Make sure the bowl for your ice cream maker has been in your freezer for 24 hours. Soak the cashews overnight as well. Rinse and place in a blender. Mix up cherry compote if using, or rinse, pit and chop fresh cherries.
To Make Cherry Ice Cream:
1. Add the milk and maple syrup and blend until smooth, about 1-2 minutes.
2. Refrigerate base in the blender jar for about 30 minutes.
3. Then pour it in the ice cream maker and churn for about 20 minutes, although follow the directions for your particular machine.
4. Fold in cherries, and pour the ice cream in a parchment-lined loaf pan or an ice cream container. Freeze until solid for a scoopable texture; eat right away for a soft serve.
How to Store Cherry Ice Cream
Keep ice cream frozen for about two weeks.
Q&A for Cherry Ice Cream
Is there a cherry flavor ice cream?
Yes! Cherry ice cream is the third most requested ice cream flavor in the United States. My recipe is has no artificial flavors, just fresh cherries.
What type of cherries are in ice cream?
Fresh cherries, pitted and chopped, are best for cherry ice cream that is healthier and not processed. Stay away from chemically-processed jarred cherries, such as maraschino or even cherries in syrups.
What is cherry ice cream made of?
Traditional cherry ice cream is made with milk, cream, sugar and cherries. My healthier recipes is made of cashews, maple syrup, and fresh cherries.
Try My Other Healthy Ice Cream Recipes
Want more healthy homemade ice cream recipes? Try these..
Leafy Green Mint Chocolate Chip Ice Cream
Blender Chocolate Ice Cream - Banana-free
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Healthy Cherry Ice Cream
A healthy cherry ice cream rippled with fresh cherries and chocolate chips. Make with or without an ice cream maker, and know you are eating a nutritious treat high in protein, dairy-free and vegan.
Servings: 8
Calories: 263kcal
Ingredients
For Ice Cream
- 3 cups cashews, soak overnight and rinse or 2 cups of cashew butter
- 1 cups dairy-free milk
- ⅓ cup maple syrup
- pinch of salt
- 1 cup fresh cherries
- ½ cup chocolate chips, mini
For Cherry Compote
- 1 cup fresh pitted dark cherries
- 1 tsp lemon juice
- 1 tsp maple syrup
- ½ cup dark chocolate chunks or chips
Instructions
Prep
- Make sure the bowl for your ice cream maker has been in your freezer for 24 hours.
- If using cashews, soak the cashews overnight as well. Rinse and place in a blender. Blend until the cashews become creamy - you are making cashew butter - about 5 minutes.
- Mix up cherry compote if using, or rinse, pit and chop fresh cherries.
Make Ice Cream
- To the blender with blended cashews, add the milk and maple syrup and blend until smooth, about 1-2 minutes.
- Refrigerate base in the blender jar for about 30 minutes.
- Then pour it in the ice cream maker and churn for about 20 minutes, although follow the directions for your particular machine.
- Stir in the chopped cherries and chocolate chips.
- Pour the ice cream in a parchment-lined loaf pan or an ice cream container. Freeze until solid for a scoopable texture; eat right away for a soft serve.
To make Cherry Compote
- Pulse in a food processor 1 cup of fresh pitted dark cherries so they are chunky but not syrupy. Pour in a bowl and add 1 teaspoon lemon juice, 1 teaspoon maple syrup, and manually stir until thoroughly mixed.
- At this point, you could bubble this mixture in a sauce pan for a few minutes to create a jelly consistency, but you'd have to let it cool to room temperature so if you don't have time, leave that step out.
Storage
- Keep ice cream covered and frozen for about two weeks.
Nutrition
Calories: 263kcal | Carbohydrates: 13g | Protein: 6g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 16mg | Potassium: 113mg | Fiber: 3g | Sugar: 12g | Vitamin A: 127IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 1mg
Sweet Potato Ice Cream
Sweet Potato Ice Cream with a creamy spicy flavor, made with homemade vegan and dairy free ice cream, 5 main ingredients, and easy to put together in dark chocolate cups.
Sweet Potato Ice Cream
Sweet potato ice cream is creamy and easy to make. I put mine in snappy chocolate cups but you can use it as you like, inbetween cookies, in a bowl. It's a dazzling healthy dessert.
Why Sweet Potato Ice Cream Is Delicious
This veggie is the perfect addition to an ice cream recipe because it adds a sweet flavor, and as a puree adds a smooth, thick texture.
To make a puree, you can microwave a sweet potato for 5 minutes, first poked with a fork and wrapped in a paper towel.
BUT I suggest making your ice-cream-making life much easier by sweet potato purees is made of just sweet potatoes. The cans are BPA-free. So using their sweet potato puree in any recipe is a terrifically nutritional addition, but it is especially fun in ice cream because of the flavor and texture it provides.
I also use a bit of pumpkin pie spice, so the flavor is spicy and cool and creamy, and perfect for a summer-time fall treat.
What Are The Benefits Of Eating Sweet Potatoes?
An easy question! Sweet potatoes are wildly nutrition, so high in fiber as well as essential vitamins and minerals. They are rich in antioxidants, boost healthy vision, support the brain and strengthen your immune system.
SO I'd say it's a great idea to add them to your dinner, lunch, and ice cream.
The company's products are also verified non-GMO, and have a strict allergen control program in place. They block both direct and cross-contamination of peanuts, tree nuts, gluten, eggs, diary, fish and shellfish.
Thinking canned veggies aren't as healthy as fresh? Think again. Actually quality canned and frozen foods can be healthier because they are not aged and drained of nutrients via shipping. Read this article about why canned foods are healthier for more info!
I have long used Farmer's Market Foods purees, including in my Butternut Squash recipe here. Watch for more recipes from me that include all their purees this year.
Meanwhile, let's talk about these terrifically fun and frosty sweet potato ice cream cups.
What Ingredients Are In Sweet Potato Ice Cream
There are a 4 main ingredients and a few others from your pantry.
1. Sweet Potato Puree - I used organic sweet potato puree. Find it online or in most markets, especially Whole Foods.
2. Coconut Milk in a can, full fat. I use cans found in the Asian grocery section or sometimes just canned food aisle. Look for brands Thai or Native Forest, or even 365 brand if shopping at Whole Foods. Sometimes the full fat version is called "Classic". Don't use coconut milk from the dairy case, that is watered down. And don't buy "lite" canned coconut milk for this recipe, it is not creamy enough.
Also you want this coconut milk can to be at room temperature. If you refrigerate it before making this ice cream, it will have separated and you'll have trouble blending it together. If you only have a chilled can available, open the can and pour the contents into a sauce pan and warm gently until the solids and liquids become a creamy milk. Let it cool before pouring into the blender for this recipe.
3. Maple syrup for a sweetener
4. Arrowroot powder is a great thickener, but cornstarch or tapioca powder also work.
5. Vanilla
6. Pumpkin Pie Spice (this collection is normally used for pumpkin pie recipes. You can buy it or use my homemade pumpkin pie spice recipe here.)
How to Make Sweet Potato Ice Cream
I make sweet potato ice cream just like I make all my homemade ice cream. Very simple.
One tip, if you intend to use an ice cream maker, put your ice cream maker container into the freezer the night before (most brands require it). I use this easy simple Cuisinart ice cream maker. I resisted buying one but I finally did and LOVE it. It's really easy to use and clean, and makes homemade ice cream a BREEZE. Just pour in the blended mixture and churn! But, I include no churn steps too if you don't have or want an ice cream maker.
To make the ice cream, take these steps:
1. Into a blender, pour ¾ cup of Farmer's Market Foods sweet potato puree, and a full can of full-fat coconut milk. Add in maple syrup, arrowroot, vanilla, pumpkin spice and a pinch of salt. Blend the mixture until creamy.
2a. If you plan to use an ice cream maker, put the blended mixture in the refrigerator to chill for an hour. After that, assemble your ice cream maker and turn it on so it is spinning. Pour into the spinning machine the chilled blended mixture, and churn until you have a creamy texture and the churned mixture slows and stops churning in the spinning machine (this means the ice cream is done churning). For me, that was about 20 minutes.
You can eat it right now, a bit soft. Or put it in containers and freeze for good.
2b. If you want to make the ice cream without an ice cream maker, pour the freshly blended mixture into a parchment-lined loaf pan and freeze for an hour. After an hour, chop up the mixture and blend again. Freeze another hour. Chop and blend again. At this point, it should be creamy enough to put into an container and freeze for good.
I am excited because I bought pint paper ice cream cups so I can make and store a lot more homemade ice cream this season.
How to Make Sweet Potato Ice Cream Cups
Once your ice cream is made, melt the chocolate chips in a glass pyrex measuring cup for about 1 minute. I add a tablespoon of coconut oil to the chips beforehand to make the chocolate easier to use.
Then, using a spoon, coat the inside of paper cupcake liners with chocolate. And set the coated liners in the freezer for a few minutes to set the shell.
Add a few tablespoons of ice cream into each chocolate cup, top with chocolate, and freeze for an hour or so before eating. Store frozen.
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Sweet Potato Ice Cream Cups
Sweet Potato Ice Cream Cups with a spicy flavor, made with homemade vegan and dairy free ice cream, 5 main ingredients, and easy to put together in dark chocolate cups.
Servings: 6
Calories: 76kcal
Ingredients
- 1 13.5oz can full fat coconut milk
- ¾ cup sweet potato puree
- ¼ cup maple syrup
- 1 tbsp arrowroot powder
- 1 tsp vanilla
- 1 tsp pumpkin spice
- pinch salt
Instructions
Prep
- Line a cupcake pan with paper liners.
Make Sweet Potato Ice Cream
- Into a blender, pour ¾ cup of Farmer's Market Foods sweet potato puree, and a full can of full-fat coconut milk. Add in maple syrup, arrowroot, vanilla, pumpkin spice and a pinch of salt. Blend the mixture until creamy.
- 2a. If you plan to use an ice cream maker, put the blended mixture in the refrigerator to chill for an hour. After that, assemble your ice cream maker and turn it on so it is spinning. Pour into the spinning machine the chilled blended mixture, and churn until you have a creamy texture and the churned mixture slows and stops churning in the spinning machine (this means the ice cream is done churning). For me, that was about 20 minutes. You can eat it right now, a bit soft. Or put it in containers and freeze for good.
- 2b. If you want to make the ice cream without an ice cream maker, pour the freshly blended mixture into a parchment-lined loaf pan and freeze for an hour. After an hour, chop up the mixture and blend again. Freeze another hour. Chop and blend again. At this point, it should be creamy enough to put into an container and freeze for good.
Make the Ice Cream Cups
- Melt the chocolate chips in the microwave for 60 seconds. Spoon a tablespoon of melted chocolate into each liner and use a spoon to draw some chocolate up the sides. Freeze cups to harden for thirty minutes.
- Spoon 3 tablespoons of ice cream into each cup. Top with melted chocolate and freeze cups for at least an hour to harden.
Nutrition
Calories: 76kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 196mg | Fiber: 1g | Sugar: 10g | Vitamin A: 6726IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 1mg
