I’ll admit, I went a little nuts when I got an ice cream maker. I dedicated several weeks, as you can see from this blog, to making the most decadent recipes I could think of, filled with eggs, heavy cream, sugar and everything else bad for you.
No regrets, frankly. Everyone should be able to enjoy some ice cream once in a while without freaking out. But after the novelty wore off, I realized that maybe I should re-balance a little, scale down the indulgence, and try to come up with some ice cream recipes that everyone can enjoy. Hence, this Cherry-Almond recipe.
This was inspired by the beautiful cherries at my local supermarket and the Honey-Pistachio Ice Cream in The Paleo Kitchen, which uses nut meal to thicken the “cream” mixture rather than using eggs or cornstarch. What you get is a naturally sweetened, Paleo, dairy-free treat that’s as thick as conventional ice cream and is even vegan if you use maple syrup instead of honey. With fresh, sweet cherries and good fats from the coconut milk, you couldn’t feel guilty about eating this even if you tried.
It doesn’t matter if you use organic or conventional coconut milk for this recipe, just so long as you use the full-fat kind from a can. I would recommend using almond meal, not flour, for this recipe, and if you don’t have almond meal, take a bunch of almonds and put them in the food processor until they are almost powdery.
- 1 can full-fat coconut milk
- 1/3 cup honey or maple syrup
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- pinch sea salt
- 1/2 cup almond meal
- 1 cup cherries, pitted
- In a saucepan over medium heat, heat the coconut milk, honey, almond extract, vanilla extract and salt until well-combined. Slowly whisk in almond meal and whisk until incorporated.
- Remove from heat and allow to cool to room temperature. Move to a mixing bowl and chill in fridge for at least two hours.
- Churn in ice cream maker according to manufacturer’s instructions. During last five minutes, add cherries. Serve immediately, or allow to freeze overnight. You may want to take ice cream out of the freezer 10 to 15 minutes before serving to allow ice cream to come to a scoopable texture.