Vegetarian Ice Cream
Chocolate Cherry Chip Ice Cream
A chocolate cherry ice cream made with tinned cherries and coffee creamer, with mini chocolate chips.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 480 ml | 2 cups | tinned red tart cherries in water, drained | |
| 120 ml | ½ cup | sweetened french vanilla coffee creamer | |
| 30 ml | 2 tbsp | raw agave nectar | |
| 5 ml | 1 tsp | almond extract | |
| 30 g | ¼ cup | mini dark chocolate chips, for mix-in |
Ingredients
Method
- Fill an empty Creami pint with cherries, up to the max fill line.
- Whisk the remaining ingredients together in a large bowl until well combined. Pour the mixture over the cherries up to the max fill line and stir. If needed, top up with more creamer to reach the max fill line. Put the lid on and freeze for 24 hours.
- Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
- Press: MIX-IN Make a hole about 4 cm wide down to the bottom of the pint. Add the dark chocolate chips to the hole and spin again on the mix-in program.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 184 kcal
- Fat
- 5.1 g
- of which saturates
- 2 g
- Carbohydrate
- 33 g
- of which sugars
- 29 g
- Fibre
- 2.1 g
- Protein
- 1.3 g
- Sodium
- 30 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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