Or call it a Sorbet…I wasn’t sure if this should be called a Sorbet or an Ice Cream. I guess it can be both, as Sorbet does not have dairy & the Ice Cream has cream. This one here has a non dairy Coconut Cream.
For those of you wondering what the difference between ‘sorbet’ and ‘sherbet’ is? “ a sorbet has no dairy or eggs in it, and sherbet is usually made with milk or egg whites.” (David Lebovitz)
The combination of flavors were a blast here. The inspiration of the flavors came from Cafe Liz. The moment I saw the recipe, I knew I will have to make it soon & did it 2 days later. I made slight adaptations to the recipe but stuck to the main ingredients except for the Amaretto, which I did not have & used Almond Extract instead.
Here is another Summer Treat- Enjoy!
You can use Just Coconut Cream (Cream of Coconut) instead of Coconut Milk. If you do not find the Coconut Cream, keep the can of coconut milk unshaken & scoop out the heavy cream from the top of the can. If I used the Coconut Cream the texture might have been more creamy, but I was happy with the Coconut Milk.
Note: I do not have an Ice Cream maker; this procedure is going to be the hard way. If you have an ice cream maker, good for you.
Vegan Ice Cream: Coconut, Cherry & Almond
Ingredients: ( makes 8-10 Regular scoops)
- 1.5 Cup Coconut Milk or Coconut Cream, chilled (If you do not want it Vegan, use same amount of Heavy Cream/Double Cream)
- 1 Cup + 1/2 Cup Fresh, Pitted Cherries
- A little more than 1/4 Cup Sugar (More or less to taste)
- 1/4 Teaspoon Almond Extract
- 1/4 Cup Very Lightly Toasted Almond, roughly crushed(Optional)
Lightly Blend/Puree the Coconut Milk, Sugar, Almond Extract & the 1 Cup of Pitted Cherries. It is better that there are few chunks of cherries rather than getting it pureed to a non existent Cherry Mush.
If you are using Ice Cream Machine: [Chill the mixture thoroughly (about 2-3 hours), then freeze it in your ice cream machine according to the manufacturer’s instructions.]
Freeze the mixture, & about every 45 minutes take it out from the freezer & scrape all the cream to break the ice formation & then whisk it – the David Lebovitz way. I had to do this for about 6 – 8 times.
Just before the Final “Break the Ice” procedure: Add the chopped cherries & the nuts & mix well with a wooden spoon. (the cherries & nuts could have been added to the puree, it would not really matter too much as this mix without a machine would have to be beaten multiple times.. I added them later for some uniform spread).
Let it freeze overnight.
Serve with Fresh Cherries when ready!
DD called it a “patient Ice Cream” for it behaved way better in this heat than the Pomegranate Mint Frozen Yogurt I had made. But now it is starting to melt…
If the Ice Cream has started to melt, there should be only one thing to do! Eat it! DDs were waiting for me to be done. But I did manage to save 1 bowl for us, while they shared one…
I will make this again & again. It was unbelievably gooooood. Coconut, Cherries & Almonds are a magical combination, & if I did not make this I would not know – this has been probably the best Ice Cream I have ever had. I think any other fruit with the coconut milk would be a blast too. This time, I made it a bit too little & I do not have to say that it was gone in the blink of an eye. Sending this to Lets Go Nuts started by Aquadaze & hosted by PJ at Seduce your Tastebuds.