Summer is finally starting to hit the Pacific West Coast and we should have blue skies and warm temperatures through the weekend. Given that it’s the middle of August, I feel like we’re due, and what better way to celebrate the warmth of summer, than to make ice cream! This was my second attempt at this Roasted Cherry Ice Cream, and Jonty thinks it might be the best ice cream I’ve ever made. We’re entering lofty-statement-zone here… 😉
The first time I made this ice cream, I simply roasted the cherries. The end result was pretty good, but I thought it could be improved. The second time I made this ice cream, I roasted the cherries with balsamic vinegar. So much better! I didn’t even bother to pit the cherries. After about 15 minutes in a hot oven, they start to soften enough that you can prick them and mash them up with a fork, and the cherry pit comes right out. No stained fingers, just lovely, super-sweet balsamic cherry pieces.
We don’t have an ice cream maker but, given how easy our no-churn ice cream is to make, I doubt we’ll ever buy one. All you need is a high-speed blender (ours is a Blendtec), a metal loaf pan and a fork, and you’re good to go, seriously-super-easy.
Like most of the ice creams on our site, this recipe requires only a handful of ingredients, with no artificial sweeteners and lots of great, healthy fats; I could almost argue it’s basically health food! 🙂
We’re at the tail-end of cherry season in B.C., but if you can get your hands on a few cups of these berries, I urge you to make this ice cream and enjoy the remaining hot days of summer!
- 350 g (~3 overflowing cups) cherries, pits still in, stems removed
- 1 tbsp balsamic vinegar
- 140 g (1 cup) raw cashews, soaked in water at least 4 hours, or overnight
- 1 can (14 fl.oz) full-fat coconut milk (I like Thai Kitchenbest)
- 2 - 3 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- ½ cup dark chocolate chunks or cacao nibs (optional)
- Soak the raw cashews in water for at least 4 hours, or overnight. Place the can of coconut milk in the fridge to cool.
- Pre-heat the oven to 425 F. Remove stems and wash the cherries, but leave the pits in. In an oven-proof glass or ceramic pan, roast the cherries, whole, for 15 minutes. Remove the cherries from the oven and, using two forks, prick and shred the cherries apart, removing the pits as you go. Toss the cherry pieces with the balsamic vinegar, and return to the oven for another 15 minutes, until soft. Allow the cherries to cool before making the ice cream.
- To make the ice cream, drain the cashews from their soaking water and place into the high-speed blender. Add the chilled coconut milk, maple syrup, vanilla and a few of the roasted cherries into the blender. Puree for a few minutes and taste. Add more maple syrup, if necessary. Puree again until completely smooth.
- Pour the liquid into metal loaf pan. Stir in rest of cherries and dark chocolate, if using. Place the pan into the freezer.
- Every 30 minutes, stir the mixture to loosen up the frozen bits. Make sure to scrape around the edge of the pan, to fully incorporate the ice cream. Repeat this 3 or 4 times, until the ice cream really starts to firm up.
- You can eat the ice cream at this time, or leave it to freeze completely. If frozen completely, remove the ice cream from the freezer at least 15 minutes before you plan on serving it, to make it scoopable.