Hooray! I’ve finally managed to get this recipe ready for sharing. This ice cream has certainly been a challenge for me to make, but every trial was definitely worth it as I finally got it right in the end!
I’ve always been obsessed with the flavour combination of cherries and almonds – which you can tell from my Cherry Bakewell Cupcakes recipe post. There’s just something so special about these two ingredients, and I love using them in all sorts of recipes. Since my cupcake creation, I decided push myself more and try making something a bit different with them. I don’t think I’ve ever tried an almond and cherry ice cream before, but when I thought of it as a recipe, it sounded like a flavour I would definitely love to eat.
After deciding I was going to try and make it, I had to somehow develop a recipe. I’ve made a couple of my own ice cream recipes before, like my no-churn chocolate hazelnut ice cream, but I’ve never really delved into the art of traditional style ice cream. It’s something I’ve always been interested in but just never had the time to do before. However, it seemed like now was right for me to learn how to do it and make my own smooth, creamy ice cream using a machine.
After several attempts, I finally had my winning recipe. For it’s creaminess, I combined light coconut milk with coconut cream and cashews. The coconut does give a slight aftertaste, but it brings a nice texture and refreshing element to the ice cream. Then, I used fresh cherries, almond extract and coconut sugar for its flavour. I blended everything together and added in 1/4 + 1/8 tsp of xanthan gum to help bind the mixture into a smooth and creamy ice cream. Lastly, I poured the mixture into my ice cream machine and let it churn until frozen into a good consistency for about 35 minutes. It’s surprisingly simple to make!
When the ice cream’s finished churning, I scoop it out of the machine and into a loaf tin. Then I let it firm up a bit more in the freezer for half an hour or so. But, if you like your ice cream a little softer, you could definitely serve it straight after churning! I was really pleased with the result of this recipe, and I can’t wait to try making more ice cream flavours now! I really hope you enjoy this :).
cherry almond ice cream
1 400ml can light/reduced fat coconut milk
1 250ml carton coconut cream
1 1/2 cup (225g) pitted fresh cherries
1/2 + 1/3 cup (115g) cashews, previously soaked for at least 2 hours
1/2 cup + 1/3 cup (145g) coconut sugar – I used Coconut Merchant
1/4 tsp almond extract
1/4 + 1/8 tsp xanthan gum
*follow any prior instructions needed for your ice cream machine to be ready before making this (I have to leave my ice cream machine bowl in the freezer 10 hours beforehand)*
- Add the coconut milk, coconut cream, cherries, coconut sugar and almond extract into a blender and blend until smooth. Then, add in the cashews and blend again until smooth. When this is done, add in the xanthan gum and blend once more – this will give the ice cream a gooier/more elastic texture.
- Once the mixture is completely smooth, pour it into your ice cream machine. Allow the mixture to churn and freeze for around 35 minutes, until the mixture thickens and forms a slightly soft ice cream consistency.
- Then, when this is done, transfer the ice cream into a tupperware dish or loaf tin, and move it into the freezer to firm up for around half an hour or so. Alternatively, you can enjoy this straight away if you prefer softer ice cream.
- Lastly, serve when the ice cream has frozen to your desired consistency. Leave it in the freezer between servings.