The cherry obsession continues. This time in the form of a creamy cherry cheesecake ice cream. This has to be one of my favourites yet, rich and sweet with a beautiful cherry compote ripple. I planned to make raspberry ripple ice cream but I had a huge bag of cherries in the fridge just begging to be used. I apologise for the deluge of cherry creations lately but I’m trying to make the most of them before they’re out of season for another year.
Although I’m not a fan of cheesecake (I know, I must be the only person in the whole universe) I love the idea of the flavours with cherries. Vanilla and coconut are two of my favourite ingredients, I don’t think I make many sweet recipes without using at least one of them.
I’ve used the classic vegan cheesecake nut – cashews, for the base. You can always try subbing with more coconut milk if you don’t have any to hand. Cashews make it extra rich though, which is always a good thing when it comes to ice cream, right?
The recipe makes enough to fill a loaf tin (pictured) and a big helping of compote- you’ll probably have some left over which is great if you enjoy dolloping compote on everything like me – pancakes, oatmeal, yoghurt.. you get my drift.
If you don’t have an ice cream maker, there’s a fab method here. It does involve stirring it every 30 minutes for a couple of hours, but it works! Perhaps a good time to get some chores done round the house, or read a book! If you’re following this method, just stir through the compote during the last stir.
I’m totally smitten with ice cream right now, if you have any suggestions for my next ice cream recipe please let me know and I’ll get to work!
Hope you’re having a warm, long summer and eating lots of cherries. Please let me know if you try this recipe, or even better, take a snap and post it on Instagram so I can! Tag me @bos.kitchen and I’ll feature you on my stories.
Lots of love,
- 2 cups cashews, soaked *see note
- 1 can coconut milk
- 2 tbsp coconut oil, melted or softened
- ½ cup coconut sugar
- 2 tsp vanilla extract
- 2 tbsp lemon juice
- ½ tsp sea salt
- 2 cups pitted cherries, fresh/ or frozen
- 5 tbsp lemon juice
- 4 tbsp coconut sugar
- 2 tbsp cornflour
- 2 tbsp water
- If using an ice cream maker, chill the base the night before. If you don't have one, see notes below. Add cashews, coconut milk, oil, sugar, vanilla, lemon juice and salt to a blender and pulse on high until creamy, keep blending until it’s runny and smooth.
- Pour into a jug or bowl and set aside in the fridge to chill.
- Make cherry compote by adding cherries, lemon juice and coconut sugar to a small pan. Simmer until it starts to thicken. Mix cornflour and water in a small cup to a smooth paste. Add to the pan when it’s really hot and bubbly, stirring until thick and jammy. Set aside to cool.
- Assemble your ice cream maker and pour in the chilled ice cream. Churn for around 20 minutes, or until it looks good to go! Keep an eye on it because it can freeze quite quickly. In the last few seconds of churning, pour in half of the cherry compote. Turn of the machine and pour into a tin. Swirl through dollops of the remaining compote and set in the freezer for at least 4 hours, or eat right away!
*If you forget to soak your cashews, just soak them in boiling water for an hour. Otherwise, ensure you soak them in cold water for around 4-6 hours.
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