Homemade Cherry Ice Cream

5 from 1 vote

Homemade cherry ice cream that is made with 4 ingredients, dairy free, high in protein, as well as being vegan and dairy free. Make it in a blender or an ice cream maker.

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 231kcal

Author: Dee Dine

Equipment

ice cream maker
blender

Ingredients

2 cups cashews, raw and unsalted soak for 15 minutes in just boiled water
½ cup milk I used cashew milk
¼ cup maple syrup or ¼ cup organic cane sugar
2 cups fresh cherries, pitted or frozen
2 tsps vanilla
1 tsp lemon juice
pinch salt
½ cup mini chocolate chips

Instructions

Prep

Wash cherries in vinegar and water, 1 to 1, then rinse. Pit and slice. Separate so you have 1 ½ cups of cherries, and ½ cup of cherries. Set aside.
Add cashews to a pot of boiling water. Let them sit for 10 minutes boiling, then rinse and blend into a creamy texture. You can also use cashew butter with only cashews in the ingredients.
Line a loaf pan with parchment paper

Use an Ice Cream Maker

If you use an ice cream maker, follow your makers instructions.

Use a Blender (no churn)

Add ingredients, including the 1 ½ cups of cherries to a blender, and process until creamy.
2 cups cashews, raw and unsalted, ½ cup milk, 2 cups fresh cherries, pitted, 2 tsps vanilla, 1 teaspoon lemon juice, pinch salt, ¼ cup maple syrup
Mix-ins: Fold in most chocolate chips and remaining ½ cup cherries.
2 cups fresh cherries, pitted, ½ cup mini chocolate chips
Pour the mixture into the loaf pan and freeze until scoopable. There is a specific window when the ice cream is scoopable - watch for it. For me, it was freezing it for 1 hour.

Nutrition