Roasted Cherry Cardamom Ice Cream (Paleo, Vegan, Dairy-Free)
This roasted cherry cardamom ice cream might just be my new favorite dessert. It’s sweet, aromatic, delicious…and also dairy-free, vegan and paleo.
- Prep time
- 30 min
- Cook time
- 5 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup raw cashews ((soaked overnight))
- 13.5 oz full fat coconut milk
- 3 tbsp coconut oil
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 2 cups pitted cherries
- 2 tbsp maple sugar
- 1/2 tsp ground cardamom
Instructions
- 1
Preheat the oven to 400 degrees fahrenheit.
- 2
In a small bowl, add the cherries, maple sugar and cardamom. Stir to combine and evenly coat the cherries.
- 3
Place the cherries on a small, rimmed baking sheet and place in the oven. Cook for 10 minutes, stir, then cook 5 minutes more.
- 4
Remove the cherries from the oven and transfer the cherries and their juice into a glass container (I use this one). Slice the cherries with a knife, so they're approximately quartered in size. Place in the refrigerator.
- 5
Add all of the ice cream ingredients to a high-powered blender. Blend until smooth and creamy. Transfer the ice cream base to a covered bowl and place in the refrigerator for at least 4 hours. The more chilled the better.
- 6
Pour the ice cream base into an ice cream maker and proceed according to maker directions.
- 7
Place half of the ice cream base into a small loaf pan, then spread half of the cherry mixture on top. Add the remaining ice cream and top with the remaining cherry mixture.
- 8
Place in the freezer and freeze for at least 3-4 hours.
- 9
Remove from freezer 10 minutes before eating to more easily scoop the ice cream.