Indulge in the rich flavors of balsamic roasted cherries combined with creamy coconut milk in this dairy-free ice cream.
Ingredients:
- 2 cups cherries, pitted and halved
- 2 tablespoons balsamic vinegar
- 1 can 13
- 5 oz full-fat coconut milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
Warm the oven up to 190C 375F
Toss the cherries with balsamic vinegar in a baking dish until they are well covered
For 15 to 20 minutes, or until the cherries are soft and slightly caramelized, roast them in an oven that has already been heated
Allow to cool
Put roasted cherries, coconut milk, maple syrup, vanilla extract, and salt in a blender
Set aside some cherries to serve on top
Mix until it's smooth
Put the mixture into a container that can go in the freezer
Freeze for 4 to 6 hours, stirring every hour to break up the ice crystals
Once it's frozen, serve it with the roasted cherries you saved on top
Have fun!
