This double chocolate cherry ice cream recipe was a Runner-Up Recipe by Amy Siegel from the Galaxy Foods Dairy-Free Ice Cream Contest. The entrants used Go Veggie Vegan Cream Cheese Alternative to create a vegan ice cream recipe. And let me tell you, the results were quite luxurious.
Double Chocolate Cherry Ice Cream that’s Out-of-this-Galaxy
Today we’re giving Amy’s recipe a big update, and I have a few ingredient tips to help you out.
Dairy-Free Chocolate Abounds – Amy used a double batch of chocolate chips to make this recipe. Eight ounces were melted down to create the intensely chocolate base, and another 1/4 cup is scattered in. This means that the results do depend on good quality chocolate. Make sure you pick a brand of dairy-free chocolate chips that you really enjoy – they do vary quite a bit in taste! To help find the chocolate for you, see my Dairy-Free Chocolate Chip Guide.
Go Creamy with Coconut Milk – Remember to use FULL-FAT canned coconut milk. Do not use milk beverage (the drinkable kind), or your chocolate cherry ice cream will be too icy. See my Guide to Coconut Milk for a comparison.
Use the Dairy-Free Cream Cheese for You – If you need a soy-free option, or can’t find this brand, use the dairy-free cream cheese alternative that fits your needs. This recipe will work well with most brands. You can even use the homemade Dairy-Free Cashew Cream Cheese in Go Dairy Free: The Ultimate Guide and Cookbook. The cream cheese alterantive adds richness, creaminess, and a little tang to the flavor that melds well with the cherries.
Choosing Cherries – This recipe uses dried cherries. If the ones you have are big, I recommend chopping them to avoid overly chewy pieces. If you prefer, you can use chopped frozen or fresh cherries instead. We love frozen dark sweet cherries with ice cream.
Dairy-free and vegan chocolate cherry ice cream photo from Bigstock.
Special Diet Notes: Double Chocolate Cherry Ice Cream
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, optionally nut-free, peanut-free, optionally soy-free, vegan, and vegetarian.
- 8 ounces dairy-free bittersweet or semi-sweet chocolate chips
- 1 tablespoon dairy-free buttery spread (can substitute oil)
- 1 (14-ounce) can full-fat coconut milk (do not use milk beverage)
- 1 (8-ounce) tub dairy-free cream cheese alternative (Amy used Go Veggie Vegan)
- ¼ cup agave nectar
- 1 teaspoon vanilla extract
- ⅓ cup dried cherries, chopped
- ¼ cup shaved dairy-free chocolate bar or mini-chocolate chips
- Put the chocolate chips and buttery spread in a medium microwave-safe bowl. Microwave on high for 1 minute. Stir until chocolate chips are completely melted. If not melted, microwave in 15 second increments stirring in between, until melted. Let cool for 15 to 20 minutes.
- In a large mixing bowl, use a your mixer on medium speed to beat together the coconut milk, cream cheese alternative, agave nectar and vanilla extract until fluffy.
- Whisk one third cream cheese mixture into cooled chocolate mixture. Fold the chocolate mixture into the remaining cream cheese mixture. Stir in the dried cherries and chopped chocolate or mini-chocolate chips.
- Churn the mixture in your ice cream maker as directed by manufacturer.
- Pack the ice cream in a freezer-safe container and freeze for a few hours, or until solid. Let defrost for a few minutes before scooping.
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