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!


  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 


  • 2 cups whole cherries
  • 1 tbsp balsamic vinegar 
  • 1/4 PURE coconut cream or 1/2 c canned coconut cream*
  • 3-4 frozen bananas
  • 3 tbsp maple syrup 
  • 1 tsp vanilla extract


  • 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



About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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1 Comment

  1. 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!