Cherry Pie Ice Cream

This recipe was created after I made a cherry-flavored ice cream to be included in a cookbook. The results were fantastic.

The idea of a pie came about because of America. Plus, the 4th of Jul is coming up, and everyone wants to impress their friends with a vegan dessert.

It is still within the limit of 10 ingredients and happens while the base is cooling. It’s almost sorcery. You can trust me.

This recipe requires only ten basic ingredients.

CherriesMaple Syrup

Cane Sugar

Cashews

Coconut Milk

Coconut Oil

Vanilla

Sea Salt

All-Purpose flour

Vegan Butter (or coconut oil)

Bonus? Bonus?

What does it taste of? As the name implies, cherry pie swirled with rich vanilla ice cream! It’s:

Creamy

Sweet as can be

Cherry swirled with apricots

Real pie crust is packed in this box

Decadent

Easy to Use

& Seriously delicious

This is the perfect summer dessert when cherries are at peak sweetness and flavor. Please bring it to pool parties, 4th of July celebrations, and all summer gatherings.

Ingredients

Ice Cream

• Cashews: 1 1/2 cups (soaked in cold water overnight or for 4 to 6 hours, or in hot water for 1 hour, then drained).
• Can of full-fat coconut cream (sub-light with less creamy result)
• Melted coconut oil or olive oil 3 Tbsp
• 1/4 cup maple nectar or agave syrup
• Cane sugar organic (or maple syrup): 1/4 cup
• 1 tsp pure vanilla extract
• Sea salt, one pinch

CHERRY FILLING

• Three cups sweet red cherry (pitted, halved, and fresh or frozen).
• Use 1-2 tablespoons of water or orange juice
• To taste, add 1-2 tablespoons of maple syrup, organic sugar cane, or coconut sugar
• Use one tablespoon of flour to thicken (or substitute arrowroot or cornstarch).

PIE CRUST

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon sea salt
• 6 Tbsp of vegan Butter (or semi-firm refined coconut oil scoopable; see notes if liquid).
• Use 2-4 tablespoons of ice-cold water

Instructions

• Make sure you soak the cashews overnight and put your ice cream maker bowl into the freezer.
• Add the soaked and drained cashews to a blender along with the coconut milk, oil maple syrup, sugar cane, vanilla, and sea salt. Blend until smooth and creamy, scraping sides as necessary.
• Add more maple syrup or cane syrup to taste if necessary. I found that 1/4 cup maple and 1/4 cup plus 1 Tbsp of cane sugar was perfect.
• Cover the bowl with a lid and transfer to it. Freeze for an hour and a half to chill.
• As the base chills, prepare the cherry compote. Add cherries, orange juice or water, maple syrup, or sugar to a small pan and bring to a simmer on medium heat.
• Smash cherries with a wooden teaspoon and then stir them in. It is important to smash them up a lot so that the ice cream scoops are easier. Reduce heat and simmer on low for 3 to 5 minutes or until the mixture resembles cherry pie. Remove from heat and set aside.
• Preheat oven to 350 degrees F.
• Add flour and salt into a food processor or blender (or mixing bowl) to prepare the crust. To combine, pulse (or whisk). Add cold Butter or semi-firm coconut oil, and pulse until the mixture resembles wet sandy.
• Mix intermittently, adding 1 Tbsp of cold water at a time until a loose, elastic dough forms. Transfer the dough to a floured work surface, and with your hands, form a disc of 1-inch thickness.
• Dust the top of your dough and the rolling pin, and roll it into a large, thin circle in the shape of your pie dish, adding flour as necessary.
• Roll the dough gently onto the rolling pin from one end of the pan to the other and then transfer it to a pie dish (mine measures 9 inches, but any size similar will work).
• Do not worry about the appearance, as the crust will crumble anyway. Add the cherry pie filling to the middle rack of the oven at 350 degrees for 44-47 mins, or until it is bubbling and the crust has a golden color. Allow to cool.
• Pour the chilled ice cream batter into your ice cream maker. Add the equivalent of one slice of crusted pie (amount written in the original recipe // adjust the batch size if changing batch size). Crumble a bit. This should be done at the start of the churning process to add more flavor. After 20 minutes, churn the base until it is creamy and thick.
• Add the remaining pie in the last 30 seconds of churning. Crumble the pie as you add it to make scooping easier later. Note: The more pie you use, the harder it is to dig because the texture gets chunkier. You could also reserve some of the pie to serve alongside the ice cream instead.
• If desired, reserve about 1/4 cup of the crust (amount written in original recipe // adjust for batch size if changing). Turn off the machine after blending until only a small amount remains.
• Transfer ice cream into a container that can be frozen and smooth it out with a flat spoon.
• Cover tightly and freeze until solid, 4-5 hours. Set out the ice cream for 20-30 minutes to soften. Use a hot scoop and a warm surface to scoop. This ice cream was easier to scoop in balls than in rows because the crust and the cherries formed little chunks. It’s worth it to put in the extra effort!
• Serve with extra pie crust crumbs and a cherry (optional) or coconut whipped cream. The coconut whipped cream can be stored in the freezer for up to a week. However, it is best eaten within the first couple of days.