- 45 mins
- 300 mins
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
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.
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