Coconut Cherry Chip Ice Cream
Coconut Clusters
Yields 6 Servings
Ingredients
For ice cream:
- 2 cans of full-fat coconut milk, refrigerated overnight
- ½ cup of fresh Medjool dates (if dates are dried, hydrate in warm water for 20 minutes then drain)
- 1 tsp vanilla extract
- 1 cup of frozen sweet dark cherries, chopped
For chocolate sauce and topping:
- 1 tbsp coconut oil
- 1 tbsp pure cacao (or high-quality cocoa) powder
- Hippie Snacks Coconut Chips, for topping
Method
- In a food processor or high-speed blender, add the dates. Blend with a tablespoon of hot water to form a paste. Set aside.
- Remove the coconut milk from the fridge and carefully open the cans. Scoop out the thick white cream on top of the cans into a large mixing bowl. Pour the clear liquid at the bottom of the cans into a measuring cup and set aside.
- Mix the coconut cream with a hand mixer until smooth and fluffy. Add the date paste, the vanilla, and the chopped cherries. Mix well. If you find your mixture is very stiff, add in the clear coconut liquid you reserved earlier, ¼ cup at a time. The texture should be smooth, light, and softly whipped.