Cherry Pie Ice Cream
Ingredients
Ice Cream Base
-
1½
cups
raw cashews
-
1
13.5-ounce can
full-fat coconut milk
-
3
Tbsp
melted coconut oil or olive oil
-
¼
cup
maple syrup or agave nectar
-
¼
cup
organic cane sugar
-
1
tsp
pure vanilla extract
-
1
pinch
sea salt
Cherry Filling
-
3
cups
sweet red cherries
-
1-2
Tbsp
water or orange juice
-
1-2
Tbsp
maple syrup, organic cane sugar, or coconut sugar
-
1
Tbsp
flour
Pie Crust
-
1¼
cups
all-purpose flour
-
¼
tsp
sea salt
-
6
Tbsp
vegan butter
-
2-4
Tbsp
ice cold water
Instructions
- Soak cashews overnight or for at least 1 hour in hot water, and chill the ice cream maker bowl.
- Blend soaked cashews, coconut milk, oil, maple syrup, cane sugar, vanilla, and sea salt until smooth.
- Taste and adjust sweetness, then transfer to a bowl and freeze for 1½ hours.
- Prepare cherry filling by simmering cherries, water or juice, maple syrup, and flour until thickened.
- Preheat oven to 350°F (176°C) and prepare the pie crust by mixing flour and salt, then adding butter until crumbly.
- Add cold water gradually to form a dough, roll out, and fit into a pie pan.
- Fill with cherry mixture and bake for 44-47 minutes until bubbly and golden.
- Churn the ice cream mixture in the ice cream maker, adding crumbled pie crust during the last 30 seconds.
- Transfer to a container and freeze for 4-5 hours until firm.
- Let soften for 20-30 minutes before scooping and serve with additional pie crust crumbles.
Nutrition Facts (estimated)
Servings
12
Calories
334
Total fat
19g
Total carbohydrates
36g
Total protein
4.6g
Sodium
117mg
Cholesterol
0mg
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