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Vegan Chocolate Cherry Ice Cream | The Full Helping

Vegan Chocolate Cherry Ice Cream

Author - Gena Hamshaw
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yields: 7 cups


  • 2 14.5 ounce cans full-fat coconut milk, lightly shaken (about 3 1/3 cups total)
  • 1/2 cup + 1 tablespoon cane sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coarse salt (or 1/4 teaspoon fine salt)
  • 2 cups (heaping) pitted and halved cherries, fresh or frozen (about 12 ounces)
  • 2/3 cup chopped dark chocolate


  • The night before making your ice cream, put the ice cream freezer bowl in the freezer overnight.
  • In a blender, blend the coconut milk, 1/2 cup sugar, vanilla, and salt for a full minute. Transfer this mixture to a storage container and refrigerate for 1 hour, or up to 2 days.
  • Preheat your oven to 400F. Place your halved cherries onto a parchment lined baking sheet and sprinkle with your remaining 1 tablespoon cane sugar. Roast the cherries for 10 minutes. Stir them on the sheet. Roast them for another 10-15 minutes, or until shriveled and tender but still a little juicy. Allow the cherries to cool to room temperature (you can blast them in the fridge or freezer to speed this up). Give the cherries a rough chop on the baking sheet, so that they're in pieces small enough to churn into your ice cream.
  • Prepare your ice cream maker for churning. Pour in the cooled coconut milk mixture. Follow your ice cream maker's directions (my machine takes about 20-25 minutes). Add your cherries and dark chocolate to the machine about 2 minutes before the ice cream is fully churned. The ice cream will momentarily loosen up, but the machine will churn it back to a good consistency quickly. You can also finish churning the ice cream, turn it out into your loaf pan, and add the mix-ins by hand, using a spatula to fully incorporate them.
  • Chill the ice cream for 30-60 minutes, or until it's a consistency you like. Serve in scoops or on a cone, and enjoy.