Cool-Off This Summer With Homemade Ice Cream

Roasting cherries takes the flavor in this recipe to a whole new level.

With summer in full swing, we’re celebrating one of our favorite fruits: cherries. We’ve partnered with Sprouted Kitchen to bring you fresh recipes, ideas, and cooking tips.

Cherries, like strawberries, become concentrated and jammy when roasted in the oven. That’s a good thing for several reasons: The heat cooks some of the water out, allowing the pure cherry essence to come out and making them less icy when incorporated into an ice cream recipe. Roasted cherries taste great over yogurt or even in a salad. 



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This recipe is a perfect summer option for those who choose to stay away from dairy. It is made with coconut milk, so it is still nice and creamy while being lactose-free.

Making your own ice cream allows you to get creative with flavor combinations as well as keep all the ingredients natural and fresh. Agave nectar is used here as a natural sweetener, but it also prevents ice crystals from forming. If you don’t have an ice cream maker, you can chill the mixture in the freezer and whisk it vigorously every 20 minutes to incorporate some air into it. Continue to do this until you’re unable to stir it any longer.

The ice cream itself has chocolate and toasted coconut mixed in, but it’s also nice to serve it with a little more of both on top. If you’re feeling decadent, you can serve it with a dollop of fudge or between two cookies for a homemade ice cream sandwich. 

Roasted Cherry Coconut Ice Cream

I find homemade ice cream to be best within a week of making it. Simply keep it covered in the freezer and let it sit out a couple minutes before scooping.” – Sara 



2 cups cherries, pitted

1 Tbsp. melted coconut or olive oil

2 tsp. agave nectar

pinch of sea salt


2 cans coconut milk

1/4 cup natural cane sugar

1/3 cup agave nectar

2 Tbsp. cornstarch

1/2 tsp. vanilla extract


1/2 cup toasted coconut chips

2 ounces chopped dark chocolate


Preheat the oven to 350° and line a baking sheet with parchment. Halve and quarter the cherries. Toss them in the oil, agave and pinch of sea salt and toss to coat. Spread them on the baking sheet and roast for 20 minutes until softened and jammy. Remove to cool completely.

Shake the cans of coconut milk and set 1/2 cup aside. Pour the rest into a saucepan over medium heat with the cane sugar and agave nectar and stir to dissolve. Mix the cornstarch in with the remaining coconut milk to dissolve and then pour that mixture into the saucepan. Stir until the mixture begins to thicken, about 5-8 minutes. Do not allow the mixture to boil. Stir in the vanilla.

Put the mixture in the fridge to cool completely.

Pour the cold mixture into your ice cream maker and use as directed. At the very last second, add the coconut chips, chocolate and cherries. Store in the freezer to firm up completely. Scoop and serve. 

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