Hot, sunny days require cool refreshment, and what better way to cool down than ice cream? This recipe was a hit for our July 4th celebration. Since I’m still battling some digestive issues (potential gastroparesis) from hypothyroidism, I am still eating dairy free. I’ve included a full dairy and a dairy free variation below. Enjoy!
Cherry Chocolate Ice Cream
1lb frozen cherries
1 100g soy free dark chocolate bar (85% or higher means less sugar and carbs)
1/2 pint heavy whipping cream
3 cups coconut milk from carton
1 tsp vanilla
1/3 cup Sweet Blend
1/3 cup nonfat Greek yogurt
Pinch of salt
1 tbsp vegetable glycerin (optional to help it scoop easier after freezing)
(for dairy free substitute 1 small can coconut milk and leave out heavy cream and Greek yogurt)
Puree cherries. Shave or chop chocolate with grater or knife. The finer the chocolate, the more chocolate you receive in each bite. Mix all ingredients in a blender until well blended. Pour ingredients into an ice cream maker or churn and churn until firm. We use the Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker. Chill for 2 hours. Enjoy!
For more recipes like these, check out my cookbook for Finding Balance with God’s Food the Quick and Healthy Way