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Cherries & Carob Chunk Ice Cream

Aug 20, 2017 | by Lisa Reynoso

Cherries & Carob Chunk Ice Cream
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Inspired by Cherry Garcia ice cream, this version is flexible depending on your tastes. Choose rich and creamy or light, sweeter or lower sugar. You can even sub dark chocolate for the carob chips, or fresh cherries for the frozen ones.

2 cans regular coconut milk (light: 1 can plus 1 can of water)
1/3 – ½ cup raw or brown sugar
¼ tsp salt
1 tbsp vanilla
½ cup water
2 tablespoons arrowroot starch
½ cup coconut oil
carob powder
½ cup dehydrated cherries or 1 cup frozen, cut in half

  1. Twenty-four hours prior to making the ice cream, put the ice cream bowl in the freezer. It should be thoroughly frozen through and not make any sloshing sounds if you shake it.
  2. Warm up the coconut milk, sugar, and salt over medium heat in a saucepan until you see steam (but not boiling).
  3. Whisk the arrowroot starch into the 1/2 cup of water until dissolved, and add to the saucepan. Whisk to mix in the arrowroot starch, and cook until thickened, stirring constantly.
  4. Take the saucepan off the heat and allow the mixture to chill in the fridge for four hours or overnight so it thickens up further.
  5. Mix soft coconut oil (heat to soften if needed) with carob powder until it reaches a pasty consistency. Spread thin and freeze.
  6. Take the ice cream bowl out of the freezer and dump in the mixture. Turn on the ice cream maker and allow it to freeze up for 20-30 minutes, or until thickened up. When it is nearly ready, score carob mixture with a pizza cutter or knife to make chunks.
  7. Add in the cherries and carob chunks to the ice cream and mix well.
  8. Serve immediately.

Chef’s notes: If you start the mixer just as everyone is sitting down to eat, it should be done by the time everyone is done, if no one rushes. You can make this without the add-ins for a nice vanilla ice cream, or try adding different things, like strawberries or other fruit. The light version will be more crystallized, not as creamy, but will reduce the fat content significantly. Add an additional spoonful or two of coconut oil to the mixture once heated and stir well if you want it more rich and creamy. You can substitute chocolate chips or chunks for the homemade carob chunks. If there is a coconut allergy, you can make an almond cream by blending 1.5 cups almonds with 3 cups of water and straining. This should equal about 2 cans’ worth of cream. Strain with a nut milk bag or muslin cloth (cheesecloth will allow fiber through). The taste will be a bit different, but you could always emphasize the almond flavor by adding some almond extract and make almond cherry garcia. Yum!

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Lisa Reynoso
Lisa Reynoso is a stay-at-home wife and mother to three children. She spends most of her time homeschooling, cooking, and cleaning. She has embraced the challenge of cooking plant-based and gluten-free, and enjoys trying new recipes. She is a trained Associate Director for the Nedley Depression/Anxiety Recovery Program.

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