♫ Listening to: Forever by Walter Meego ♫
Black Forest Ice Cream Ingredients:
- 1 cup almond milk
- 2 cups so delicious vanilla coconut creamer
- ¾ cup sugar
- 2 tablespoons arrowroot powder
- 1 tablespoon vanilla extract
- ½ bag mini chocolate chips
- 1 bag frozen cherries
Black Forest Ice Cream Directions:
Purchase vegan vanilla ice cream from the store and skip to the cherries step in the recipe.
Whisk the arrowroot with ¼ c almond milk. Add 1 T vanilla. Whisk again. Set aside.
Stir the sugar, remaining almond milk, and creamer in a saucepan over medium heat.
Once the ingredients in the saucepan start to boil, remove from heat and whisk in the arrowroot mixture.
Chill in refrigerator for 4 hours or overnight.
Add enough cherries to the blender to cover the blades.
Blend the cherries until they are frozen dust. Let sit.
Pour the chilled ice cream into an ice cream maker. Once the ice cream is almost done, transfer it from the ice cream maker into a bowl. (Hint: If you don’t have an ice cream maker, you can also just put this in the freezer, and stir it every half hour, but it takes a lot longer that way. Or you can pick up an inexpensive Donvier, like the one I have for under $15 used.)
Add the cherry puree.
Swirl the cherry into the ice cream.
Add the chocolate chips to the ice cream. If you don’t have access to vegan mini ones, you can use normal sized ones. These are Enjoy Life, but I think Ghiradelli makes vegan minis too.
Serve the ice cream immediately or spoon into molds or tupperware and freeze.