Chocolate Rum Cherry Coconut Milk Ice Cream

Chocolate Rum Cherry Coconut Milk Ice Cream


  • 2 cup of fresh cherries, pitted or frozen cherries
  • 1 1/4 cup of dark rum
  • 2 cans of coconut milk – unsweetened
  • 1 tbsp arrowroot powder
  • 1/4 cup of dutch-processed cocoa powder
  • 1/2 cup of raw sugar
  • 1 tsp of instant coffee
  • 2 tsp of vanilla extract

How to make it

  • 1. Pour the dark rum into a large measuring cup and slowly add the cherries while mixing them until they are all covered with the rum. Soak the cherries overnight.
  • 2. Pour the coconut milk, arrowroot, cocoa powder, raw sugar, instant coffee, and vanilla extract into a saucepan and mix well until blended. Turn the burner to medium-high heat and heat until a slow boil starts while whisking the mixture to prevent burning. Turn the heat down to low and allow the mixture to heat for 5 minutes.
  • 3. Remove from heat and pour mixture into a heat-resistant mixing bowl or measuring cup. Cover the mixture and place into the refrigerator to cool down overnight.
  • 4. Remove the cherries-rum mixture and chocolate coconut milk out of the refrigerator. Strain the cherries and save the cherry infused rum for a future special cocktail. Place the cherries into a food processor and pulse them in order to get a rough chop. You may want to restrain the cherries after placing them into the food processor because the liquid may loosen up afterwards.
  • 5. Whisk the chocolate coconut milk mixture until it regains some of the consistency. It may be in thick like a chocolate pudding, but will be still okay to make into ice cream. Slowly add the chopped cherries into the mixture and add them to a prepared ice cream maker bowl. Prepare the ice cream mixture in accordance of the ice cream maker’s instructions and then freeze for about 2-4 hours until desired texture.

This recipe originally appeared at Group Recipes.


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