Roasted Cherry Ice Cream

By á-114869

{AIP, Paleo, No churn}

Ingredients

• 2 cups pitted cherries
• 1 T balsamic vinegar
• 1/2 T olive oil
• 1/4 t sea salt
• 4 T maple (1T + 3T)
• 2 cans coconut milk

Details

Preparation time 45mins
Cooking time 300mins
Adapted from adventuresinpartaking.blogspot.ae

Preparation

Step 1

- place coconut milk in ice cube trays and freeze (about 4 hours - or over night)
-preheat oven to 350F/180C
- place pitted cherries, 1 T balsamic vinegar, 1/2 T olive oil, 1/4 t sea salt & 1 T maple syrup in a baking dish. Stir to coat the cherries.
- roast for 25 minutes
- allow cherries to cool (place them in a bowl and place the bowl in an ice bath, or place in fridge if you're waiting for coconut milk to freeze)
- once cherries are cool and coconut milk cubes are frozen, place the cherry mixture, coconut milk cubes and 3 T maple syrup in a food processor and process until you reach a soft serve consistency
- pour into a freezer safe shallow container and place in freezer
- take out and stir with a fork every 30 minutes until desired consistency is achieved. Ice cream that is hard enough to scoop should be ready in 2 hours.