Vegan Vanilla Cherry Ripple Ice Cream
Here’s the scoop - this vegan vanilla cherry ripple ice cream is as good as (or dare we say, better than) the traditional dairy-based ripple ice creams.
Its ultra-rich, melt-in-your-mouth creaminess will leave you guessing whether it’s truly dairy-free (it is!). The right blend of almond milk and coconut cream gives it a delightfully soft, ice-creamy texture but without an overpowering coconutty taste.
Ripples of sweet, tart seasonal cherries, blended into a base of sweet vanilla make this dessert an ultimate summer delight. So, whip up a batch, before cherry season melts away.
For the ice cream:
250 ml coconut cream
200 ml plant-based milk (our favourite - almond)
1 tsp vanilla extract
3 to 4 tbsp of maple syrup (or any other sweetener of choice)
3 tsp cornflour
For the cherry ripple:
150g ripe cherries, pitted and halved
1 tbsp maple syrup
1 tbsp spiced rum (if feeling particularly indulgent)
- Combine coconut cream, milk, vanilla extract, maple syrup, and arrowroot in a saucepan and simmer over low-medium heat for 8 to 10 minutes, or until the mix is thick enough to coat the back of a spoon, taking care not to let the mixture boil.
- Once the mix is thick enough, take it off the heat and cool at room temperature for 30 minutes. Then cover and freeze for 2 to 3 hours, till the ice cream is frozen but still soft.
- Meanwhile add ½ the pitted cherries, maple syrup, and rum to a blender and blitz until smooth.
- Remove the ice cream. Stir to break any ice crystals and then fold in the cherry sauce and remaining pitted cherries.
- Freeze for 4 to 5 hours, occasionally removing and stirring the ice cream to break ice crystals. Once ice cream firms up completely, serve and enjoy!
share with friends