Vegan Cherry Ice Cream
This post may contain affiliate links. Please read our disclosure policy.
I’ve found us the BEST trick to make the creamiest vegan cherry ice cream! Cherries tend to have an icy texture when incorporated into ice cream, but I’ll share my solution with you below so you can create the most luscious, decadent treat from only tasty ingredients. Plus, this vegan delight can be made with or without an ice cream machine!
This vegan cherry ice cream was born as a solution. I first dreamt it up on a hot summer’s day. I was lucky enough to be gifted a big bag of fresh cherries, so by the afternoon, when my house had turned into an oven, I knew cherry ice cream had to happen – stat!
This vegan cherry ice cream hits all the right spots – it’s fruity, refreshing, and bursting with summery vibes. You could totally eat this for breakfast and tell yourself you’re eating a frozen cherry smoothie – because you basically are!
My little trick to make the creamiest vegan cherry ice cream
When creating this recipe, I discovered that due to the fact cherries have a high water content, they have a tendency to make ice cream too icy. I don’t know about you, but I love my ice cream when it’s luscious and creamy. So I figured it out, and now I’m here to teach you how to do it.
Here’s the scoop on how to make the CREAMIEST vegan cherry ice cream:
- Roast the cherries: This might sound a little ‘out there’ at first – fresh cherries are deliciously juicy and fresh, so why cook them?! Hear me out: the water content in cherries is what makes them icy when frozen. Roasting them reduces the amount of water, boosting the cherry flavor without leaving chunks of hard frozen cherry.
- Then, add cherries: You didn’t think I’d stop with the cherries there, did you? Next, we add chunks of sweet, ripe, fresh cherries, too! They’re just too darn good not to. Doubling up on the cherry goodness adds a burst of freshness.
- Coconut cream: This vegan cherry ice cream is also extra rich and dairy-free, thanks to the coconut cream. It makes the most luscious ice cream base! Using coconut milk would make this a bit thinner, so I opt for the cream instead.
Toppings for vegan cherry ice cream
When it comes to topping my vegan cherry ice cream, I’m all about the extras. The cherry-chocolate combo is just delicious on its own, but you can also take it a bit further. Here are some of my top picks:
- Sprinkle on some coconut flakes for that extra chewiness.
- Toss in some chopped nuts or granola for a satisfying crunch.
- Or add a few fresh mint leaves for a burst of herbal freshness.
- Drizzle on some melted chocolate for double-choc goodness.
Can I make cherry ice-cream without a machine?
You can make this without an ice-cream maker! Just use the no-churn method for homemade ice cream. It does require a little bit of extra time and love, but it still makes delicious ice cream.
- Pour the vegan cherry ice cream mixture into a shallow loaf pan and pop it in the freezer.
- Wait 30 minutes, then grab a fork and scrape up the ice-cream mixture, breaking up any ice crystals.
- Put it back in to freeze, then half an hour later, take it out and scrape and mix it again.
- Keep repeating these steps until you have ice cream! The total time this takes is usually between 2-3 hours.
Frequently asked questions
If you don’t find the answer you’re looking for here, you can ask it in the comments below, and we’ll get back to you as soon as possible!
How do I prevent the coconut cherry ice cream from being icy?
Fresh fruit is full of water. And water (as you know) turns to ice in the freezer. You don’t want to use the same frozen fruit you use for smoothies in your ice cream. To ensure you’re not eating chunks of frozen solid cherries, you must roast them. This removes much of the water, so you won’t break your teeth trying to eat them.
Why are some of the cherries roasted and some fresh?
I just love the flavor of the fresh cherries. It makes it a little bit icier, but that’s not bad. To me, it tastes like a mashup of ice cream and sorbet.
If you don’t like the icier texture, you can omit the fresh cherries and roast all of them instead – the cherry flavor will just be slightly more understated.
What type of coconut milk should I use?
Use full-fat coconut milk—the highest-fat option you can find! For the best results, try to use coconut cream or milk with no added ingredients.
Can I use frozen cherries?
You sure can! Just let them thaw out completely before using them in this recipe. Previously frozen cherries will have more water in them, so be sure to roast them in the oven to omit some of the water. The final result might be a bit icier, but it’ll be a delicious cherry chocolate ice cream!
Vegan Cherry Ice Cream Recipe
Ingredients
- 5 cups fresh pitted cherries (divided)
- 19 ounce can coconut cream (see notes)
- ¼ cup maple syrup (optional)
- ¼ cup chopped dark chocolate
Instructions
- Preheat your oven to 300 degrees Fahrenheit. Line a baking tray with parchment paper. Chop 2 ½ cups of the cherries, place them on the tray, and put the tray in the oven. Roast the cherries for 20 minutes. When they come out of the oven, transfer them to a plate and put them into your fridge to cool.
- While the cherries are roasting, combine the coconut cream and the remaining 3 cups of cherries in a blender and blend on high until smooth. Add the maple syrup, if you’re using it.19 ounce can coconut cream, ¼ cup maple syrup
Use an ice cream maker:
- Pour the ice cream into your ice cream maker and process according to the manufacturer's directions. When it is nearly done, slowly add the roasted (and cooled) cherries and the chocolate chunks and let them mix into the ice cream.¼ cup chopped dark chocolate
- Either eat as soft serve or transfer the ice cream to a freezer-proof container and freeze for 1 hour.
No churn method:
- Pour the ice cream into a low sided freezer-proof bowl and freeze for 45 minutes. Take the ice cream out of the freezer and mix it around. Add the roasted (and cooled) cherries and dark chocolate and mix them through. Place the ice cream back into your freezer.¼ cup chopped dark chocolate
- Let it freeze for another hour then take it out and scrape it with a spoon to mix the ice cream. If it is not solid, place it back in your freezer for one more hour.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Sadly, this recipe wasn’t well received. The texture was crystally and not at all like ice cream.
I’m sorry to hear it didn’t turn out as expected. The crystallization can sometimes happen if the mixture isn’t chilled thoroughly before freezing or if it’s not churned enough. Using an ice cream maker or stirring regularly while freezing can help create that smooth, creamy texture. I appreciate your feedback and hope you’ll give it another try!
Has anyone tried making this in the Ninja Creami? Is it possible?
This was so good! I am lactose intolerant and try to limit refined sugar. I used frozen dark, sweet cherries. My sugar loving family ate it up in one sitting!
Can I add almond milk to the coconut cream to make the 19 oz? I will be making this with sweet frozen cherries and roasting some.
No I wouldn’t do that. Almond milk is made with a lot of water and will give the ice cream an icy texture. If you have a 14 or 15 ounce can of coconut milk, I would simply use that instead. You’ll get a little less ice cream with a little more cherry flavor.
It’s Yum but why is my coconut cream clumpy when I’m finished? Did I not put it in a strong enough blender? I used the full can of coconut cream.
If you used a regular blender, some bits of the cherries will remain – but that’s ok!
I made this as per the recipe and loved it. We don’t eat coconut oil so most store bought vegan ice creams don’t work for us. I used coconut milk (because it was in the pantry) and added a little vanilla. Absolutely the best frozen vegan dessert so far.
Hi Kristin, what type or brand(s) of ice cream makers do you recommend?
I use a Cuisinart (this one) and like it. But it is the only I’m familiar with so I can’t comment on the other brands. It works great though!
Delicious!!! Made this maybe 5 days ago and it’s gone! Instead of maple syrup I just added 3.5 pitted dates to my blender when adding the cherries and I think maybe 7-10 drops of vanilla stevia and it turned out fantastic! Also, I was using frozen cherries so I did go ahead and roast all of them, at 400F. Each time I ate it I found myself thinking…could I do this with strawberries? Peaches? Roasted apples, dusted with cinnamon? ?. Definitely get canned coconut CREAM (if you can find it) rather than milk. So, so yummy!
Thanks for sharing!
Such a great idea to add dates!
I’ve never come across a 19oz can of coconut milk/cream. Mine are all just under 15oz, will that work, or do I need to add part of another can to get it to equal 19oz?
This looks amazing, btw!
I’ve made this recipe successfully with a 15 ounce can. You’ll end up with a little bit less but the end result is very similar. 🙂
I made this on the weekend for some friends who were visiting. It hit the spot!
That’s so great to hear! Thank you for coming back to comment!
The flavor of this ice cream is wonderful. The addition of dark chocolate is perfect. But I think this is much better having roasted (and I mean roasting at 400 degrees – not baking at 300), all of the cherries. The first time I made this it was too icy and not creamy. The second time I roasted all of the cherries, and added a couple of teaspoons of grassfed beef gelatin which made it creamier. I’m going to keep tweaking this – because it’s a wonderful tasting and refreshing indulgence!
As noted in the post, the ice cream is a little icy when made with half fresh cherries, but we like the flavor best this way. Happy to hear you found a way of making this that works for you.
Would the no churn method work well with frozen cherries?(not roasted fresh cherries) thanks
I think it would work well!
Hello Kristen,
I’m really looking forward to trying this recipe though i do have a question. Do you make the icecream first? this is all new to me.
You’ll want to roast the cherries first, then blend the coconut cream with some cherries, then make that into ice cream, and finally, add some roasted cherries and chocolate in at the end. 🙂
I’m so happy you like the recipe! Hooray!!
Hi Kristen, I am planning on making this ice cream. If I use coconut milk, do I add the entire can or just the cream on top of the liquid in the can?
Mary
You’ll want to use the entire can. If you have a few cans (and don’t mind opening more than one) you can use the cream on top to make it higher in fat.:)