Dairy-free Coconut Cherry Macadamia Ice Cream. Yep.

Here’s the deal — it’s hot and we all know that.  Add in frustrating computer work and something like this is birthed and consumed in no time flat.

Coconut Cherry Macadamia Ice Cream (vegan)

2 cans regular (not light) coconut milk

1/4 to 1/2 cups white sugar (because not long ago I overdosed on agave)

pure vanilla extract to taste

pinch of salt

about 1/4 cup macadmia nuts

about 3/4 cup pitted organic Washington cherries

Process coconut milk, sugar, vanilla and salt in blender.  Throw in macadamia nuts and pulse for just a few seconds.  For a less grittier texture, don’t grind them at all.  Chill mixture in refrigerator until coconut milk starts to solidify, not more than an hour.

Pour/scrape mixture into ice cream machine and process for about 20 minutes, then add cherries and process for 5-10 minutes more.  Spoon some into a bowl for immediate intake and freeze the rest.  It will freeze hard but in these temps, leaving it out on the counter for just a few minutes brings it right back to its way-too-easy-to-eat soft-serve texture.

Related posts (um, all of them? But more specifically):

Lemon Bundt Cake
Mango Mousse
Raw Oatmeal Raisin Cookies

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