This vegan cherry garcia could very well change your opinion on dairy-free ice cream. It's sweet, creamy, and loaded with cherries, vanilla, and dark chocolate -- everything you want from a delicious ice cream treat!
Ingredients
2cupsraw cashews
1cupwater
¼ cupcoconut oil
¼ cupmaple syrup
¼ cupbourbon, optional
2tablespoonscoconut sugar
1 ½ teaspoonspure vanilla
¼ teaspoonsea salt
½ cupdark chocolate shavings
½ cupquartered cherries
Instructions
If you do not have a high-powered blender, soak the cashews in cold water for 4-24 hours before making the ice cream.
2 cups raw cashews, 1 cup water
Drain and rinse the soaked cashews. Add the cashews, coconut oil, maple syrup, bourbon (if using), sugar, vanilla, and salt to a blender or food processor and blend on high until smooth, about 3 minutes. OPTIONAL STEP: if you don't have a high-powered blender, you may want to strain the mixture through a fine-mesh sieve so that it's super smooth.
¼ cup coconut oil, ¼ cup maple syrup, ¼ cup bourbon, 2 tablespoons coconut sugar, 1 ½ teaspoons pure vanilla, ¼ teaspoon sea salt
Pour the cream into a bowl and refrigerate it until it's completely cold.
Once the cream is cold, process it in your ice cream maker according to the manufacturer's directions. Once the ice cream resembles soft-serve, add the chocolate and cherries and let your ice cream maker stir them into the ice cream. Scoop the ice cream into a freezer-proof container and freeze until it's solid.
½ cup dark chocolate shavings, ½ cup quartered cherries
Notes
We have to thank Vanilla and Bean and her bourbon cherry ice cream for the inspiration behind this Vegan Cherry Garcia Ice Cream. You rock!