This no churn cherry chocolate non dairy ice cream is rich, creamy and surprisingly similar to the real deal in terms of taste and texture.
Ingredients
1 - 2 7.4 oz cans of sweetened condensed coconut milk (~ ¾ - 1½ cups)*
2 14 oz cans full fat coconut milk or coconut cream, refrigerated overnight
5 tbsp cocoa powder
½ cup cherries, pitted and chopped
Optional:
1 tsp bourbon and/or vanilla extract
1 - 2 tbsp agave nectar
Instructions
Add the condensed coconut milk to a medium sized bowl and set aside
Scoop the coconut cream from the cans of coconut milk or cream and put it in another medium sized bowl. You should get about 2 cups of coconut cream. Discard the water or reserve for something else
Using a hand or stand mixer, whip the coconut cream until smooth and creamy
Add the cocoa powder, bourbon and agave and whip until fully incorporated
Whisk ½ the coconut cream mixture into the condensed coconut milk until just incorporated then gently fold in the rest followed by the chopped cherries
Transfer the mixture to a loaf tin and freeze overnight or until solid
If too hard, set out on the counter for 5 - 10 minutes before scooping
Store in the freezer and use within 1 - 2 weeks
Notes
* 1 can of condensed coconut milk yields a more mouse-like ice cream while 2 cans gives a more traditional ice cream texture. But with 2 cans the ice cream ends up being very, very sweet. Both are really good but it depends on your preference.
Recipe by Diary of an ExSloth at https://exsloth.com/no-churn-non-dairy-ice-cream/