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Dairy-free Balsamic Roasted Cherry Ice Cream (NO-CHURN!)

July 31, 2018 By Lisa Kitahara 1 Comment

This Balsamic Cherry Roasted Ice Cream is bursting with juicy roasted cherries enveloped in a creamy vanilla ice cream. With only 6 simple plant based ingredients, you can prepare a cool summer treat that will blow your taste buds away! Vegan, gluten free, dairy-free & nut free.

Cherry season has been poppin' this summer! I wanted to take advantage of the amazing price for a bag of these gems and make a dessert. I have been craving ice cream so much and remembered how much I loved cherry in my ice cream. 

Now I could have just pit, froze and blended them up with a couple bananas and called it a day but I didn't think it would do the plump sweet and tart cherries justice. I wanted to bring out the flavours more. Truth me told, I decided to choose balsamic as my umami flavour because I passed by an aisle where someone had accidentally dropped a bottle and I was surrounded by the smell.

I have seen fruits being roasted in balsamic and balsamic over some fruity salads so I had high hopes... and WHALA! Out of the freezer came a creamy dreamy ice cream bursting with robust flavours of cherry with a hint of umami. Yum. 

I hope you make this Balsamic Cherry Roasted Ice-cream & love it as much as I do because its:

  • vegan friendly 
  • gluten, nut & dairy free
  • made with only 6 ingredients 
  • healthy & refreshing
  • packed with flavour 
  • simple & easy to make
  • amazingly smooth and creamy
  • perfect for a summer treat

If you make this recipe please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Method

  1. Pre heat oven to 450 F
  2. Place whole cherries on a pan and roast for 15 minutes. Remove from oven, remove the seeds and toss in balsamic vinegar and place back into oven for additional 8-10 minutes. Let it cool and set aside.
  3. In to a blender add in the coconut cream, frozen bananas, vanilla extract and maple syrup. Blend until smooth.
  4. Pour in a bread loaf pan stirring in cooled roasted cherries.
  5. Place that into the freezer mixing every 20 minutes for the first hour and then letting it freeze for at least 4 hours 

Ingredients

  • 2 cups whole cherries
  • 1 tablespoon balsamic vinegar 
  • ¼ PURE coconut cream or ½ c canned coconut cream*
  • 3-4 frozen bananas
  • 3 tablespoon maple syrup 
  • 1 teaspoon vanilla extract

Notes

  • Prep Time: 15 minutes
  • Oven time: 15-20 minutes
  • Freezing time: 5-6 hours 
  • Makes 4 servings 
  • * I like to use the brand Grace for Pure Coconut Cream and Thai Kitchen or Aroy-D full fat canned coconut milk

 

More Sweets

  • Burnt Miso Brown Butter Banana Bread
  • Yuzu and Soy Sauce Caramel Marble Cake with Brown Butter Glaze
  • Black Sesame Orange Loaf Cake with Chocolate Tahini Glaze
  • Carrot Cake Loaf with Miso Cream Cheese Frosting

Reader Interactions

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  1. Kestrel says

    July 03, 2021 at 1:15 am

    My 18 month old daughter and I made this ice cream yesterday and it was such a fun, simple and rewarding process! Also, the flavor and texture is BOMB. Will definitely be making again soon. Love the simplicity of the recipe, yet the complexities of the flavors. 🙂 Thanks!

    Reply

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Hi! I'm Lisa. Welcome to Okonomi Kitchen! Here you'll find delicious vegan recipes that are healthy, simple & easy to make.
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