Cherry Bakewell Ice Cream (Vegan + Paleo

• Produce

  • 1 cup Cherries, pitted

• Canned Goods

  • 360 ml Coconut milk, full-fat

• Condiments

  • 60 ml Maple syrup

• Baking & Spices

  • 1 tsp Almond extract
  • 1 tbsp Arrowroot powder

• Other

  • (Optional 1 tbsp beetroot juice, for added colouring (or use natural pink food dye***

Found on wallflowerkitchen.com

Description

Ingredients

• 360ml / 1½ cups coconut milk (full-fat)
• 1 tbsp arrowroot powder*
• 60ml / ¼ cup maple syrup
• 1 cup pitted cherries
• 1 tsp almond extract
• (Optional) 1 tbsp alcohol, such as vodka or gin**
• (Optional) 1 tbsp beetroot juice, for added colouring (or use natural pink food dye)***

Directions

• Mix all the ingredients, except the alcohol, together in a blender and mix until smooth.
• Pour into a saucepan and bring to a boil. Once boiling, remove from the heat and whisk until smooth and thickened.
• Stir in the alcohol, if using.
• Pour into a container and chill overnight.
• Once the mixture is chilled, you simply need to add it to yourice cream machine, following the manufacturers instructions. Once churned, add to a shallow, freezer-safe container and freeze for at least 6 hours or overnight.
• If you have a stand mixer with a metal bowl, you can freeze the bowl overnight and churn the ice cream using the paddle attachment.
• Otherwise, you will need to whisk the mixture well before freezing it and may need to check on it a couple of times and whisk again to add lots of air to it and prevent it turning icy.