Toasted Coconut and Cherry Jam Ice Cream
another seasonal scoops recipe to keep cool this summer
We’re back with yet another seasonal scoops recipe!
If you missed it, I’m making ice cream flavors inspired by the seasons. So far we’ve got:
And today we’re making a toasted coconut and homemade cherry jam ice cream.
P.S. the ice cream machine I’m using is this one from cuisinart. I love it!
And, while you can make ice cream without an ice cream maker, because we’re using a base of coconut milk and cashews, it realllly helps to use an ice cream machine to incorporate air and get the light, fluffy, creamy texture that makes ice cream so good!
Toasted Coconut & Cherry Jam Ice Cream
Servings: 8 Servings
Chill Time: 4 hours
Churn Time: 25 minutes
Ingredients
Cherry Jam
1 cup cherries, pitted and halved
1/4 cup sugar
1/2 tbsp lemon juice
Ice Cream Base
1 can (13 oz) coconut milk
1/2 cup raw cashews, soaked
1/2 cup sugar
1/2 cup toasted, shredded coconut
1 tsp vanilla extract
Pinch of salt
How to Make
Step 1: Start by soaking the raw cashews in water for at least 4 hours or in boiling water for 30 minutes.
Step 2: After soaking, drain the cashews and add them to a blender along with the can of coconut milk, sugar, toasted coconut (to toast shredded coconut, toast coconut on a pan over medium heat for 4-5 minutes until just browned), vanilla extract, and salt and blend until smooth.
Step 3: Transfer the mixture to a bowl and refrigerate for at least 4 hours, or ideally overnight, to chill. The mixture will thicken in the fridge which helps to create a creamier consistency.
Step 4: Pit and halve the cherries. You can chop smaller if you prefer smaller chunks.
Step 5: In a bowl, toss the cherries with the sugar and lemon juice. Let the mixture sit for 15–30 minutes to draw out the natural juices.
Step 6: Pour the cherry mixture into a saucepan. Bring to a gentle boil over medium heat, stirring frequently. Once bubbling, reduce the heat to medium-low.
Step 7: Continue to cook for 35–40 minutes, stirring often to prevent sticking. Use a fork or spoon to break down the cherries as they soften. The jam is ready when slightly thickened.
Step 8: Let cool slightly then store in the fridge until cold.
Step 9: Pour the ice cream base and cherry jam into your ice cream maker, following the manufacturer’s instructions. Churn until it reaches a soft-serve consistency (usually 25-30 minutes, depending on your machine).
Step 10: Transfer the ice cream to a container and place it in the freezer for at least 4 hours, or until it reaches your desired consistency.
Leftovers
Store the ice cream in an airtight container in the freezer for up to 1-2 weeks. For the best texture, let it sit at room temperature for 5-10 minutes before scooping.
I store all my ice cream in these containers and I LOVE them! The ice cream stays soft (not icey) and they’re sooo easy to close and open.
Enjoy!!
xoxo, Natalie!
Perfect combination♥️ Sever