|Always screaming for ice cream!|
I love making ice creams. They're so easy to make-- ice cream maker machine or not. A trusty blender is enough for me to make interesting concoctions.
In the mood for chocolate cherry, Trader Joe's signature vegan favorite on the Food Empowerment List, I created my own version with delicious fair trade Theo Chocolate. After all, it's one of my favorite brands and the chocolate cherry & almond bar (often sold out) is the best. I kept the bar refrigerated before using it in the ice cream-- to give coldness and similar stiffness to frozen dark sweet cherries.
The ice cream came out well. Bite sized cherries to chew on and chocolate cherry chunks to devour with a light crunch of almond. This is one I'll definitely make a lot over the course of summer. Try it out if you're a cherry chocolate fanatic!
Cherry Chocolate Cherry Chunk Ice Cream Ingredients and Preparation
2 1/2 cup frozen dark sweet cherries
1 15 oz. can full fat coconut milk
1/2 cup maple syrup
2 teaspoon vanilla
1 3 oz. Theo Organic Dark Chocolate 70% Cacao Cherry & Almond Bar
In a blender, pulse all ingredients together-- try not to liquify. Chunks are important!
Pour ice cream into a steel bowl or baking pan. Wrap tightly with cellophane.
Freeze for about 5-6 hours or overnight. I froze mine overnight.
|Excited scoops of sweet cherry delight with chocolate pieces in every bite.|
|If desiring more almonds, please feel free to add more as a topping. That's an idea for next time.|