Vegan Cherry Ice Cream (with a not-so-secret ingredient)

Vegan Cherry Ice Cream

I had full intentions of posting a different recipe today, but a few things got in my way. First, the recipe I was hoping I would nail in the first try was a complete and total flop (back to the drawing board on this one). And second, my sweet tooth totally got the better of me (like in the vegan cherry ice cream kind of takeover).

So today we’re going to embrace the sweetness and chat about ice cream.

The trouble is, when you’re an ice cream lover like me, and you’re sitting in a house that’s 95 degrees and you step outside and the weather is just as sticky, it’s hard to get over the fact that you can’t eat ice cream because you can’t have dairy. Dang lactose!

Ice cream is one of the only summer treats we get for relief from the heat, so when your only option is to purchase a sugar-laden sorbet for a $6 pint of ice cream…I bet you just throw your hands up in aggravation and skip them both. I know, I do. At least we have cookies…

Vegan Cherry Ice Cream

So what are your options?

Well, you could purchase an ice cream maker and whip up a fabulous batch of coconut milk ice cream. It’s relative easy, but it takes time. Like time that you don’t have when you want ice cream RIGHT. NOW. and you don’t have anything in your freezer.

When you make ice cream at home you also have to remember that you’re not only going to have a bowl of high-fat yumminess, but there are also added sugars and sometimes gums. Granted, it’s definitely better than what you purchase in the store, but still there are some fillers that you might want to avoid (especially when it’s bikini season).

Vegan Cherry Ice Cream

Wouldn’t it be great if we could eat a bowl of ice cream that was not only healthy for us, but also vegan and gluten-free? Oh and that cost less than $3 to make?

I thought we’d be on the same page with that one.

Well my friends, I have a little secret when it comes to making vegan ice cream at home (well, not really that secret since we’ve talked about it before): all you need is fruit.

Frozen bananas to be exact. With just a few simple ingredients, you can have a luscious, creamy, frozen treat that satisfies those ice cream cravings and tastes heavenly. Light, fluffy, low in sugar, zero fat and low in calories, how can you go wrong?

Vegan Cherry Ice Cream

Seriously, don’t you just love that this ice cream is made from fruit?

In all honesty, I had some for lunch today. I rationalized it that I was simply eating banana and cherries (and a little quinoa of course).

If you haven’t jumped on the banana ice cream train yet, this is your chance. This vegan cherry ice cream will change your whole mind about what’s possible for dairy-free ice cream lovers.

And the fact that it takes less than 5 minutes to make? Pure benefit.

And clearly chocolate chips are totally okay. Go wild. You’re allowed.

Vegan Cherry Ice Cream

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 3 - 4 servings

Ingredients

  • 3 frozen bananas
  • 1 teaspoon pure vanilla extract
  • 1/4 cup cooked quinoa
  • Almond milk, as needed
  • 1 - 1 1/2 cup fresh cherries, pitted chopped

Instructions

  1. Add frozen bananas to the bowl of a food processor. Process until broken up.
  2. Remove lid and add vanilla. Process again until starting to become smooth.
  3. Remove lid and add quinoa. Process until completely smooth and creamy. Add splashes of almond milk to get the right consistency. You want it to me smooth like soft serve ice cream.
  4. Remove lid, add cherries and pulse to combine (2 - 3 pulses).
  5. Transfer to a freezer-safe container and freeze for 30 minutes. Remove and serve.
  6. Garnish with chocolate chips (especially if you love Cherry Garcia!).
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About Queen of Quinoa

Alyssa Rimmer is the quinoa obsessed girl behind the gluten-free blog, the Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and seeks to encourage the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. After struggling with stomach issues throughout her college years, Alyssa decided enough was enough and took her health into her own hands. She started by removing gluten from her diet and hasn’t looked back since. Two happy years have passed and her stomach issues have practically disappeared. Living gluten-free has also helped her to truly discover her passion for cooking and she has embraced her new lifestyle with open arms. With the Queen of Quinoa, Alyssa shares her gluten-free recipes, many of which are focused on the superfood quinoa, and discusses her journey to living a more fulfilled and healthy life. She now also cooks refined sugar-free and although not all her of recipes are vegan, she has loved learning and experimenting with vegan baking. She lives in Burlington, Vermont where she is surrounded by fresh, local produce and is always inspired by the fabulous seasonal ingredients that make this state so special. She is excited to share her recipes with you, as she helps to uncover the amazing world of quinoa.
This entry was posted in Allergy Friendly, Corn-Free, Dairy-Free, Desserts, Egg-free, Frozen Desserts, Fruit Desserts, Gluten-free, Nut-Free, Quinoa, Recipe Index, Refined Sugar-Free, Soy-Free, Vegan and tagged , , , , . Bookmark the permalink.

13 Responses to Vegan Cherry Ice Cream (with a not-so-secret ingredient)

  1. Nikki says:

    Mmmmm sounds fab, just gotta get some cherries and this will be served :)
    One quick, prob dumb question, at what point do you add the almond milk, and how do you know if it’s ‘needed’?
    Many thanks
    Nikki

  2. Patricia says:

    Do you use overripe bananas or yellow/ grandson has EOS and loves milk and ice cream!!! :(

  3. Cyndi Z says:

    Sounds and looks delish!! With cherries AND maybe adding blueberries = July 4th yumminess! : )
    Cyndi Z recently posted..Vegan Cherry Ice Cream (with a not-so-secret ingredient)My Profile

  4. Cindy Dowden says:

    I just made this using blackberries from my garden. Delicious! Can’t wait to try cherry as well. (With chocolate, of course!)

  5. Nancy Sankus says:

    I made this with our current abundance of fresh cherries. I was in to much hurry to wait for overly ripe bananas and paid the wish-it-was-sweeter penalty. Also, my processer is fairly small and didn’t like the large chunks of frozen banana. I’ll cut them smaller before freezing next time. I added nuts which made it even more chewy/crunchie around the smooth. I put large X’s on three bananas in the bowl so no one eats them while they ripen for the next batch. I’m thinkin’ coffee flavor and maybe adding…

  6. Linda Bell says:

    This is by far the most delicious “ice cream” on the planet!! I folded in Pistachios and Cocao Nibs…wow what a treat. Thanks for introducing such a fabulous recipe.

    • Glad you enjoyed it! I made another version of Mint Chocolate Chip and it was great! Needs a little tweaking, but will definitely be sharing it soon. I love how versatile it is!

  7. Sunnie says:

    What can I use in place of the bananas that I dont like the taste of?

    • To be honest, there isn’t going to be a perfect substitute. Since the recipe is mainly banana, I don’t think it would work without it. You could try using another frozen fruit and adding in some frozen avocado, but it still won’t be the same. I think I’d suggest trying one of my other vegan ice cream recipes :) Sorry about that!

  8. Carolyn says:

    Delicious, absolutely delicious. I even used toasted quinoa as that was all I had on hand. Served with a GF biscotti on the side.

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