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Vegan Almond Cherry Ice Cream

This Vegan Almond Cherry Ice Cream recipe is the perfect easy and flavorful summer treat. It's perfect for anytime of year and is guaranteed to be a hit amongst all. This recipe is oil-free, gluten-free, refined sugar-free, and vegan!
5 from 20 votes
Prep Time 4 hours 10 minutes
Churning time 35 minutes
Total Time 4 hours 45 minutes
Course Dessert
Servings 6 people

Ingredients
  

Almond Ice Cream:

Cherry Swirls:

Instructions
 

  • Begin by adding the raw cashews and medjool dates to a large bowl and covering them with water. Place in the fridge to soak for at least 4 hours or overnight (overnight is recommended). Ensure that the freezer bowl to your ice cream maker is in the freezer as well - they typically need to be frozen for at least 24 hours.
  • Strain the dates and cashews with a mesh strainer and add to a blender along with the full-fat coconut milk, vanilla extract, almond extract, and tapioca syrup. Blend on high for 1-2 minutes or until silky smooth. There should be no bumps in the mixture. 
  • Pour the almond mixture into the ice cream maker and churn for 25-30 minutes. 
  • While the ice cream is churning begin making the cherry swirl mixture. In a medium saucepan combine the cherries, maple syrup, and vanilla extract and turn to medium heat. Cook for 10-15 minutes or until soft. If you prefer chunks of cherry do not blend the cherry mixture. If you don't (like me) blend the mixture until a smooth consistency has been achieved. 
  • Add half the churned ice cream mixture to a freezer-safe container. Add large dollops of the cherry mixture and swirl around with a chopstick or knife. Sprinkle the almonds on top. Repeat this step as necessary. 
  • Place the ice cream into the freezer and freeze for at least 4 hours. Once frozen, scoop the ice cream and serve!
Keyword cherry almond ice cream, healthy ice cream, ice cream
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