• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Bo's Kitchen

Plant based recipes made with love

  • Recipes
    • Breakfast
      • Blueberry breakfast muffins
      • Bagels
      • Granola
        • Chunky almond granola clusters
      • Pancakes
        • Chickpea pancakes
        • Cinnamon buckwheat pancakes with chocolate sauce
      • Parfait
        • Chia and beet mousse parfaits
        • Cherry chia jam parfait
        • Carrot cake breakfast parfait
        • Blueberry buckwheat parfait
        • Buckwheat parfait with acai lavender cream
      • Porridge
        • Spiced apple pie oatmeal
        • Banana and peanut butter baked oatmeal
        • Tropical bircher bowls
        • Hazelnut overnight oat cups
      • Smoothies
        • Salted caramel smoothie bowls
        • Acai Almond Breakfast Bomb
        • Kiwi mango smoothie bowls
        • Baobab sunshine smoothie bowls
        • Radiant skin smoothie bowl
        • Skin glow smoothie bowl
        • Berry beet smoothie bowl
        • Mint choc breakfast pot
        • Blueberry walnut whip with carob sauce
      • Tarts
        • Cacao buckwheat breakfast cups
      • Waffles
        • Rainbow waffles
        • Coconut waffles with raw chocolate sauce
        • Aquafaba waffles with cashew cream
    • Drinks
      • Nutella Milk
      • Cookie dough milkshake
      • Blueberry acai iced latté
      • Rose sherbet
      • Tropical golden kiwi smoothie
      • Strawberry kiwi slushie
      • Tropical turmeric smoothie
      • Kiwi vanilla power matcha smoothie
    • Mains
      • Spinach pesto pasta with almond parmesan
      • Veggie gyoza (dumplings)
      • Stuffed pumpkins
      • Sweet potato gnocchi in sage butter sauce
      • Roasted squash soup with crispy chickpeas
      • Ultimate pizza dough
      • Herby flatbreads with pink pickles
      • Golden roti,curried carrot falafel and masala corn
      • Chia and fennel green pizza
      • Beet cucumber and avo maki
      • Sweet and spicy golden chia pizza
      • Mini sunshine pizzas
      • Spicy & smoky wedges with guac
      • Smoky chickpea tortillas with tahini sauce
      • Spicy plantain with rice and peas
      • Baked kale falafel
      • Chickpea sunshine pizza
      • Easy Pho
    • Sides
      • Sausage rolls with sweet potato and caramelised onion
      • Onion Bhaji with a lime and coriander dip
      • Green Goddess dip
      • Beet houmous and golden curry dip
    • Sweets
      • Bliss balls & truffles
        • Chia bliss balls
        • Pear bliss balls
        • Chocolate marzipan truffles
      • Cakes/tarts/brownies
        • English scones with jam and whipped cream
        • Salted caramel tarts
        • Chocolate tarts (no bake)
        • Gingerbread cheesecake
        • Peanut butter chocolate tart
        • Strawberry cake
        • Raw chocolate cheesecakes
        • Strawberry tarts
        • Lemon coconut tarts
        • Cinnabon cake
        • Choc chip blondies
        • Gingerbread cupcakes
        • Pumpkin spice muffins
        • Chai latté donuts
        • Coconut caramel tarts
        • Blackberry aquafaba muffins
        • Marbled banana bread
        • No bake nut brownie
        • Berry galettes
        • Baked mini donuts
        • Cacao banana maca muffins
        • Chia jam tarts
        • Chocolate and peanut butter marble cake
        • Double chocolate and raspberry brownies
        • Matcha and blackberry curd tarts
        • Mini Mocha Cheesecakes
        • Raw kiwi cheesecakes
        • Raspberry choc chip muffins
        • Strawberry cookies and cream cheesecake
      • Cookies & bars
        • No bake ‘Twix’ bars
        • Choc chip almond butter cookies
        • Chocolate almond slice
        • Berry boost cookies
        • Clementine sesame raw cookies
        • Cranberry and pistachio energy bars
        • Lazy cookies
        • Jammie Dodgers
      • Ice cream
        • Cherry cheesecake ice cream
        • Cherry coconut nice cream
        • Lemon nice cream with berry superfood sauce
        • Caramel nice cream
        • Matcha choc chip ice cream sandwiches
        • Kiwi and lime chia popsicles
        • Strawberries and cream ice lollies
  • Contact
  • About

Cherry cheesecake ice cream

13th July 2017 by bos.kitchen Leave a Comment

cherry cheesecake ice cream

 

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?

cherry cheesecake ice cream made with coconut and cashews

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,

Bo xoxoxo

Cherry cheesecake ice cream
 
Save Print
Prep time
45 mins
Cook time
20 mins
Total time
1 hour 5 mins
 
A special ice cream to celebrate summer cherries and all things cheesecake! Rich, creamy and sweet, it won't last very long.
Author: Bo's Kitchen
Recipe type: Dessert
Serves: 1 large tub of ice cream
Ingredients
  • 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
Instructions
  1. 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.
  2. Pour into a jug or bowl and set aside in the fridge to chill.
  3. 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.
  4. 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!
3.5.3226

*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.

cherry cheesecake ice cream pots

 

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Related

Filed Under: Breakfast, Nice cream, Sweets Tagged With: cheesecake, cherry, coconut, compote, dairy free, gluten free, ice cream, refined sugar free, vanilla, vegan

Previous Post: « No bake nut brownie
Next Post: Marbled banana bread »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

Primary Sidebar

About me

Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

This is the carrot cake of dreams 🤩🥕🍰 mel This is the carrot cake of dreams 🤩🥕🍰 melt in your mouth tender, perfectly spiced and topped with the most creamy and light dairy free whipped cream frosting. I’ve totally revamped my old recipe and made 5 variations over the last week 😅 and this one surpassed them all. A decent amount of spice (crucial imo), super moist crumb and deliciously light frosting. Making it into a sheet cake rather than a loaf cake gives a much better icing to cake ratio too 😋 The best part? It comes together in minutes, the hardest part is grating the carrot! 🥕Enjoy xoxoxo

Carrot Cake

175g muscavado or light brown sugar
175ml sunflower/rapeseed oil
3 tbsp flaxseed w/6 tbsp cold water
140g grated carrot
50g raisins/sultanas
50g finely chopped walnuts
1 orange, zested
175g self raising flour
1 tsp baking soda
1 tbsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground mixed spice
1/4 tsp ground cardamom
1/2 tsp ground ginger

Topping 

110g vegan whipping cream
2 tbsp icing sugar
1 tsp vanilla extract
2 tbsp finely chopped walnuts

Preheat oven to 170•c and line a 20cm square baking tin. In a mixing bowl, mix together sugar, oil and flaxseed gel. Add in carrots, raisins, walnuts and orange zest and stir to combine. Sift in the flour, soda and spices and fold through until fully incorporated. Pour batter into tin and bake for 45-50 mins until the middle is slightly firm to the touch. Remove from the oven and allow to cool fully.
Prepare icing by whipping cream, icing sugar and vanilla with an electric whisk until thick. Spread a thick layer over the cake and sprinkle with walnuts. Chop into squares and enjoy!

#carrotcake #vegancarrotcake #vegancake #dairyfree #dairyfreebaking #dairyfreedesserts #veganbaking #vegandesserts #easyrecipe #veganrecipe #dairyfreerecipe #veganrecipes
Load More… Follow on Instagram

Let’s get connected

  • Facebook
  • Instagram
  • Pinterest



Privacy Policy

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

  • Facebook
  • Pinterest
 

Loading Comments...