dairy free cherry garcia ice cream

By foodiva

Ingredients

• 2 13.5oz cans full fat coconut milk
• 1 overripe banana
• 12 oz fresh cherries (about 1.5 cups), pitted and diced, separated.
• 2 tablespoons coconut nectar
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1 cup dairy free chocolate chips, (ground in a food processor if you want smaller chocolate pieces. alternatively, these mini chips work too)
• a pinch or two of salt

Details

Servings 1
Adapted from anyaseats.com

Preparation

Step 1

Instructions
Depending on how big you want your chocolate pieces, either leave your chocolate chips as they are or pulse in a food processor for smaller pieces. Keep in mind larger chocolate pieces when frozen are difficult to eat. I like it that way but many people don't!
In a high speed blender, combine the coconut milk, banana, half of the cherries, coconut nectar, vanilla extract, almond extract and a couple pinches of salt.
Blend until well combined and frothy.
Add blended mixture to an ice cream maker (make sure the bowl is fully frozen!) and allow to process for about 15 minutes.
When you are about 5 minutes from the ice cream reaching its desired consistency (it should be about 20-25 minutes total), add the remaining cherries and chocolate chips.
Once the ice cream stops churning in the machine, it's done.
Eat right away for a softer ice cream or freeze for about 1 hour before eating for a slightly harder and more frozen treat.

Instructions