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)
1/4 to 1/2 cups
extract to taste
pinch of salt
about 1/4 cup macadmia nuts
about 3/4 cup pitted organic
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 intomachine 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.
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