Vegan Cherry Chocolate Ice Cream: 5 Minute Prep + No Churn!
Prep time
Total time
Almost too easy: Vegan chocolate-cherry ice cream in 5 minutes with NO churning. All you need is 6 ingredients and a food processor! Refined sugar free.
Author: Lee
Serves: 4 servings
Ingredients
- 1 lb (4 slightly heaping cups) frozen pitted cherries (See Notes for strawberry version)
- ¼ c cocoa powder
- ¼ c almond butter (see Notes for fat-free version)
- ¼ c maple syrup OR ¼ c + 2 Tbsp date paste
- 1 tsp vanilla extract
- ½ tsp almond extract
Directions
- Pulse frozen cherries and cocoa powder in a food processor until cherries are broken up into small pieces. (About the size of peas.)
- Add remaining ingredients to food processor. Pulse, scraping 2-3 times as you go, until almond butter is just incorporated. Don't overmix!
- Serve immediately for soft serve texture. Or, transfer to a storage container, place plastic wrap directly on the surface of the ice cream, and freeze for 2-3 hours or overnight for a more traditional ice cream texture. (See Notes.)
Notes
-Fat-free (McDougall-friendly) version: Omit almond butter and reduce cocoa powder to 3 Tbsp.
-Strawberry version: Use 1 lb strawberries instead of cherries. Add an extra 2 Tbsp maple syrup (or 3 Tbsp date paste). Add an extra ½ tsp of almond extract.
-For firmer ice cream: Freeze 2-3 hours or overnight with a piece of plastic wrap pressed directly onto the surface of the ice cream. If freezing overnight, thaw on the counter for 15-30 min, or microwave for 15-20 sec before serving for easier scooping.
-Single serving: Use a mini food processor and divide all ingredients by 4. For the cherry version, that's:
1 c frozen cherries (4 oz)
1 Tbsp cocoa powder
1 Tbsp almond butter
1 Tbsp maple syrup OR 1½ Tbsp date paste
¼ tsp vanilla extract
⅛ tsp almond extract
-Strawberry version: Use 1 lb strawberries instead of cherries. Add an extra 2 Tbsp maple syrup (or 3 Tbsp date paste). Add an extra ½ tsp of almond extract.
-For firmer ice cream: Freeze 2-3 hours or overnight with a piece of plastic wrap pressed directly onto the surface of the ice cream. If freezing overnight, thaw on the counter for 15-30 min, or microwave for 15-20 sec before serving for easier scooping.
-Single serving: Use a mini food processor and divide all ingredients by 4. For the cherry version, that's:
1 c frozen cherries (4 oz)
1 Tbsp cocoa powder
1 Tbsp almond butter
1 Tbsp maple syrup OR 1½ Tbsp date paste
¼ tsp vanilla extract
⅛ tsp almond extract
Recipe by Veggie Quest at https://www.veggie-quest.com/2016/07/5-minute-vegan-cherry-chocolate-ice-cream/