Cherries are undoubtedly one of my family's favorite summertime fruits. We like to keep a nice stock of them in the freezer so we can enjoy them year-round. One of the ways we enjoy cherries in the summer is by making cherry ice cream. I like to blend some fresh cherries into the ice cream itself, and then add diced cherries to provide some texture in the ice cream. Oh boy is it good!
If you haven't already invested in a cherry pitter, you should. It is such a time saver and does an excellent job at removing those cherry pits. You will need 3 cups of pitted cherries for this recipe so that's when that nifty gadget really helps!
This recipe is dairy free, refined sugar free, and guilt free!
2 cans full fat coconut milk
1 Tbs fresh lemon juice
2 cups pitted fresh organic cherries
1 cup pitted fresh organic cherries, diced
1/3 cup raw, local honey
1. Using your high speed blender, combine the coconut milk, lemon juice, honey, and 2 cups of the pitted cherries and blend until smooth.
2. Pour the mixture into your ice cream maker and follow the manufacturer's directions.
3. When your ice cream is a couple of minutes near completion, add the remaining 1 cup of diced cherries in small amounts at a time. Allow them to thoroughly combine and then transfer the ice cream into a container with an air tight lid for storing. You can either serve right away or place in your freezer. The ice cream stays good for about a week.