- 2 15-ounce cans full-fat coconut milk*
- 3 tablespoons agave nectar
- 1 tablespoon vanilla bean paste**
- 1/4 teaspoon kosher salt
- 2 tablespoons tequila (or bourbon)
- 3 to 4 ounces dark chocolate, coarsely chopped***
- 2 cups fresh cherries, pitted and chopped
- 1 tablespoon coconut sugar
- 3 tablespoons tequila (or bourbon), divided
- Preheat the oven to 400 degrees F.
- Lay the pitted and chopped cherries in a small baking dish and sprinkle with coconut sugar and one tablespoon of the tequila. Roast in the oven and stir every 5 minutes for 15 minutes, until juices are seeping out. Keep an eye on the cherries for the last 5 minutes so that they don’t burn. When they have finished roasting, allow them to cool for a few minutes. Transfer them to a small bowl or jar, add the remaining 2 tablespoons of tequila, and place in the refrigerator to chill completely.
- Combine the coconut milk, agave nectar, vanilla bean paste, and salt. If the coconut milk is at all chunky (which it probably will be), heat it in a saucepan just until the clumps melt. Immediately remove from heat and refrigerate until completely cold.
- Follow the instructions for your specific ice cream maker (mine requires I freeze the bowl overnight before I use it). Pour the vanilla coconut ice cream into the maker’s bowl and turn it on. Pour the tequila into the ice cream maker once the liquid is very cold. Allow ice cream to churn until very thick. Mine took about 40 minutes.
- Once the ice cream base is thick, Pour it in a baking pan or freezer-safe container. Stir in the cherries and chocolate. Cover and freeze for at least 4 hours, or overnight.
- When ready to serve, allow the ice cream to thaw at least 10 minutes before trying to scoop it. Since it’s made with coconut milk, it needs a little more time to thaw.
- Serve in abundance and enjoy!
*I strongly recommend using the Thai brand of coconut milk. I tried this recipe using a different brand and it didn’t work because it wasn’t thick enough. **You can replace the vanilla bean paste with 1 large vanilla bean, scraped ***To keep this recipe vegan, use vegan chocolate
You can also melt the chocolate and swirl it into the ice cream instead of leaving it chunky.
You can make this recipe without using an ice cream maker by pouring everything into a freezer safe container, placing in the freezer, and stirring every 20 to 30 minutes for a few hours until the ice cream is thick and frozen.
This Recipe originally appeared at The Roasted Root.