At the request of my lovely lactarded fiance, I made some cherry ice cream with coconut milk. Added bonus: it cleared some of those damn cherries out of our freezer!
Dairy-free Cherry Ice Cream
Adapted from 101cookbooks.com
1 14 oz. can of full-fat coconut milk
1/4 cup honey
1/2 cup pitted, chopped cherries (I used ones I picked during the summer and froze)
1 teaspoon vanilla
1 tablespoon Amaretto or cherry liqueur
- In a bowl, mash the chopped cherries so some of their juice comes out. Add juice + everything but the amaretto to a saucepan and heat until honey is melted. Don’t let it boil fully — just heat it.
- Remove from heat and stir in Amaretto. Cover and put in the fridge to chill until it’s cool. Be patient — if you try to freeze the mix while it’s still warm, your ice cream won’t have a good texture.
- Freeze per your ice cream maker’s instructions. Put in containers and let freeze fully in the freezer for another 12 hours or so.