This Chocolate Cherry Nice Cream was birthed in a funky way. You know how that magical week in summer comes when you hit the grocery store and cherries hath exploded? Well, I love that time of year. Once those cherries hit the stores I’m buying the heck out of them. Tart and sweet, with stems you can play with? What’s not to love?
Well for whatever reason, those cherries I’ve oh so excitedly been waiting for all year get neglected. Why? When the munchies hit and I open the fridge those cherries are staring me in the face. My mouth starts watering…but yet the cherries stay there lonely on the shelf.
I guess in those split microseconds I imagine my Cherry binge and feel like it’s too high maintenance. Snacking on cherries can lead to hands that look like you fled a murder scene. And the problem of disposing of those pesky cherry pits? Well it’s the pits.
Each time I open that fridge there those cherries are, getting riper and riper. I feel like a neglectful food parent. I hear the cherries calling, “Why won’t you eat me? Are you really going to make our cherry lives be in vain?”
Those poor cherries’ lives were getting shorter and shorter each day. Soon they’d be gonzo. I had to find a way to use those suckers up that didn’t involve carrying around a cherry pit disposal cup with me non-stop. So what’s a girl to do to avoid produce wasting guilt? Make ice cream!
Now I’m actually glad I was a cherry wasting fool because it led to me coming up with this recipe. I’ve made this Chocolate Cherry Nice Cream a handful of times this summer and know there are many more times to come. It has a deeply rich, luscious taste that is so satisfying. Best of all, it’s healthy and allergen friendly made only with fresh cherries, cocoa powder, coconut milk, with just a tad of maple syrup to add some sweet.
I am a huge fan of the chocolate cherry combo, so when putting this recipe together decided to shy away from using bananas. While bananas are amazing for adding that silky smooth nice cream texture, I felt like the banana taste would muddy the chocolate cherry waters. So fair warning the texture of this nice cream is more of a sorbet style than ice cream.
If you are cherry and dark chocolate lover then you will love this Chocolate Cherry Nice Cream! If you’re not a fan of dark chocolate, then you probably won’t be a fan of this recipe. It is super rich, which means you will not need tons of it to satisfy that sweet tooth! Ready to check it out? Here’s what you’ll need:
Chocolate Cherry Sorbet
3 cups pitted cherries
1/4 cup cocoa powder
3/4 cup coconut milk (the canned kind)
2 tbsp. maple syrup
1/2 tsp. vanilla
generous pinch sea salt
De-stem and pit all your cherries. This take a while so put on some music and have fun with it. I highly recommend that you not use a wooden cutting board. Unless you want it to end up looking like crime scene evidence.
Add cherries and remaining ingredients into vitamix or other high speed blender. Pour mixture into a glass food storage container or loaf pan. Personally I prefer the glass storage containers because they have lids but use what you got. Place in the freezer for at least 2 hours or more to set. Make sure you lick the blender so you can have that cherry taste tease ya until the ice cream is ready.
Once your ice cream has set, scoop and serve! I like to run my ice cream scooper under hot water for a minute to make scooping easier. But you can always leave the nice cream out on the counter for a few minutes to soften.
This Chocolate Cherry Nice Cream is lovely on its own, but would also be yummy topped with some chocolate chips or cacao nibs. If you are wanting some more texture, you can also chop up an additional 1/2 cup of fresh cherries to add into the ice cream while it’s setting.
Chocolate Cherry Nice Cream
This Chocolate Cherry Nice Cream is not only rich and delicious, but healthy and allergen friendly as well. Made with fresh cherries, cocoa powder, and coconut milk, with a sorbet like texture, this nice cream is a treat that will satisfy your sweet tooth while keeping your belly happy.
- 3 cup pitted cherries
- 1/4 cup cocoa powder
- 3/4 cup canned coconut milk
- 2 tbsp. maple syrup ((or can swap for stevia))
- 1 generous pinch sea salt
De-stem and pit all your cherries. Then add cherries and remaining ingredients to a vitamix or other high speed blender. Blend until well combined and creamy.
Pour the cherry mixture into a glass food storage container or a loaf pan. Cover and place in the freezer for at least 2 hours to allow to set.
When ready to enjoy, run your ice cream scooper under some hot water beforehand. Dish it up and top with chocolate chips, cacao nibs, or more fresh cherries. Enjoy!
If you’d like more texture to this nice cream, you can add an additional 1/2 cup chopped cherries once the mixture has set a bit (about an hour or so). Stir it all up to get the chunks evenly distributed.
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