Learn from my mistakes. Don’t try to do a photoshoot of ice cream on a 90 degree day. Also don’t try to take a photograph of it in a cocktail glass … It just ends up looking like fancy feast. Definitely make ice cream and eat it. And absolutely make vegan ice cream and eat it.

I’m a sucker for vegan soft serve. Most are made with a cashew base but I’m going with a coconut base taught to me by Jess from A Whole Lotta Roots back when we were at Bauman. I followed her basic coconut + coconut + coconut ratio and added fresh dark cherries.

Of all my slightly necessary culinary contraptions – my ice cream maker is my favorite. Which I used for this recipe. 

RECIPE

1 C. Shredded Coconut Flakes

2 Cans Coconut Milk

½ C. Coconut Sugar (can substitute with regular sugar)

2 ½ C Dark Cherries, Pitted and Quartered

> Toast the shredded coconut flakes in a medium saucepan low and slow stirring frequently. Right when the flakes begin to slightly brown remove from heat.

> Add coconut milk and sugar to saucepan with coconut flakes. Put on low heat just until sugar dissolved.

> Pour coconut mixture and dark cherries into blender and pulse until smooth. Let cool to room temperature. You can refrigerate the mixture until you’re ready to make the ice cream. lasts up to five days.

> Pour into ice cream machine following your ice cream machine’s instructions. You should have enough to make about 2 batches.

NOTE: If you want better color go with a bleached sugar – coconut sugar is healthier-ish but has a brown-ish color.

 

* BASIC BITCH’N JUICE CLEANSE ICE CREAM RECIPE IN THE WORKS *