Serving Size: Approximately 8 Servings
@PlantBasedFlex_Debbie
Note:
Using powdered xylitol should improve the consistency of the ice cream, providing a smoother, more uniform texture.
It’s not necessary to include cashew butter, sunflower lecithin, or chia seeds. However, I do highly recommend using full-fat coconut cream. Otherwise, the ice cream will be more like a smoothie.
Ingredients:
2 cups dark cherries, pitted (fresh or if using frozen, thaw and drain well)
1 can (13.5 ounces) full-fat coconut cream, chilled
1/3 cup xylitol, ground to a fine powder
2 tablespoons lemon juice
2 tablespoons raw cashew butter (optional for added creaminess)
1 teaspoon sunflower lecithin (optional as an emulsifier)
1 tablespoon chia seeds (optional, pre-soaked in 3 tablespoons water until gel-like consistency)
Instructions:
Preparation:
If using chia seeds, mix them with water and let sit for about 20 minutes until it forms a gel. This will be your natural thickener.
Chill the coconut cream in the refrigerator for a few hours before use, ensuring it's very cold.
Blend the Base:
In a blender, combine the cherries, chilled coconut cream, xylitol, and lemon juice. Blend until the mixture is smooth.
Add the raw cashew butter and sunflower lecithin if using. Blend again until everything is well incorporated and smooth.
Add Thickener:
If using the chia gel, add it to the blender and pulse a few times to mix it through the ice cream base without completely breaking down the gel structure.
Freeze:
Pour the mixture into a freezer-safe container. If you don’t have an ice cream maker, place the container in the freezer.
For the first 4 hours, stir the ice cream every 30 minutes to an hour to help break up any ice crystals that form. This can be done with a fork, whisk, or hand mixer.
Final Freeze:
Allow the ice cream to freeze solid, typically about 6-8 hours or overnight.
Serve:
Remove the ice cream from the freezer about 5-10 minutes before serving to let it soften slightly for easier scooping.
Estimated Nutrition Facts: Based on 8 servings.
Calories: 160-190
Carbohydrates: 18-22g
Proteins: 2-3g
Fats: 12-15g
Fiber: 3-4g
Sugars: 8-10g (naturally occurring from the cherries)