Barb Hodgens
Barb Hodgens

Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)

cherry chocolate ice cream

Summer never tasted so good with this dreamy no-churn ice cream.

This no-churn cherry chocolate chunk ice cream is incredible! It’s hard to believe it’s dairy free and made with only guilt-free ingredients! Heaps of fresh sweet cherries and chopped dark chocolate are folded into a naturally sweetened and seriously creamy base made from coconut, cashews, banana and Medjool dates.

So how can an ice-cream this creamy be made without an ice cream maker? The secret here is that cashews and dates don’t freeze rock solid and if you only use coconut cream (and no coconut water) you’ll get a full-fat, ultra-rich, ice-cream without ice.   

Cherry chocolate ice cream

Thanks to the Vibe Blender System, all the ingredients blend to a silky texture that matches the smoothest commercial soft-serve. Apart from a bit of fiddly cherry chopping, the foundation of the ice-cream is whipped in seconds. The hardest part is walking away from the freezer and waiting!

Some forward planning will ensure this epic ice-cream treat is ready to indulge in after dinner. Soak the cashews the night before - that way you can get the ice-cream base whizzed up and in the freezer the following morning. For the most luxurious scoopability, 6-8 hours in the freezer is ideal – but even if you freeze cherry chocolate ice-cream overnight, you’ll still wind up with a creamy, scoop-able ice cream after 15 - 30 minutes of thawing.

Either way you’ll luv knowing that you can indulge in a decadent dessert without a tonne of sugar or nasty ingredients. Happy scooping!

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Cherry chocolate ice cream

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