Dessert for 12

Cherry Pie Ice Cream

Name: Cherry Pie Ice Cream
Total time: 170 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cans (13 1/2 oz) full-fat coconut milk; 3 tbsp melted coconut oil or olive oil; 1/4 cup maple syrup or agave nectar; 1/4 cup organic cane sugar; 1 tsp pure vanilla extract; 1 pinch sea salt; 3 cups sweet red cherries; 1 1/2 tbsp water or orange juice; 1 1/2 tbsp maple syrup (optional); 1 tbsp flour; 1 1/4 cups all-purpose flour; 1/4 tsp sea salt; 3 tbsp ice cold water

Cashew coconut ice cream swirls with sweet cherry sauce and a baked, buttery flour crust before freezing until firm.

$0.55per serving $

170 minstart to table

12servings

American Vegetarian Dairy-free Budget Desserts Summer

Ingredients

1 cans (13 1/2 oz) full-fat coconut milk
3 tbsp melted coconut oil or olive oil
1/4 cup maple syrup or agave nectar
1/4 cup organic cane sugar
1 tsp pure vanilla extract
1 pinch sea salt
3 cups sweet red cherries
1 1/2 tbsp water or orange juice
1 1/2 tbsp maple syrup (optional)
1 tbsp flour
1 1/4 cups all-purpose flour
1/4 tsp sea salt
3 tbsp ice cold water

Steps

Soak the cashews in water for 30 minutes, then drain them.
Mix both flours, salt, vegan butter, and ice water, press the dough into a 9-inch pie pan, and bake at 350 F for 15 minutes.
Simmer the cherries, water, maple syrup, and flour in a saucepan for 10 minutes, then cool the sauce.
Blend the cashews, coconut milk, coconut oil, maple syrup, sugar, vanilla, and salt until smooth.
Layer the ice cream mixture, cherry sauce, and broken crust pieces in a freezer container.
Freeze for 110 minutes, or until firm.