Chocolate Cherry Chunk Ice Cream

November 23rd, 2014 12:45 pm by Kelly Garbato

2014-10-27 - Chocolate Cherry Chunk - 0001 [flickr]

This flavor was inspired by Purely Decadent’s Cherry Nirvana flavor which, according to the internets, has been discontinued. (Boo!) Not that it much matters to me; while Kansas City is home to a surprising number of health food stores (Whole Foods, Trader Joe’s, Green Acres, to name a few), their selection of vegan foods is uniformly sucky. Just before Halloween Shane trekked down to Overland Park in search of So Delicious’s holiday-flavored ice cream pops (Pumpkin Spice and Candy Corn), and he came home empty-handed. Also MIA: Amy’s Daiya Cheese Pizzas; Nayonaise; and Tofurky frozen pockets. WTF!

/ rant.

Anyway, this Chocolate Cherry Chunk Ice Cream is in Cherry Nirvana’s ballpark, but I came up just short of nailing it. The cherry flavor isn’t quite the same, possibly because So Delicious uses a higher-quality cherry extract than I. But the chocolate-covered cherry bits are gangbusters! Pro tip: you may want to make extra for snacking.

The frozen ice cream proved difficult to scoop, but that was totally on account of the frozen bits of chocolatey goodness; the ice cream itself is smooth and creamy. For easier scooping, you can set the chocolate cherries aside and sprinkle them atop the ice cream just prior to serving. Either way. Awesome.

 

Chocolate Cherry Chunk Ice Cream

2014-10-27 - Chocolate Cherry Chunk - 0006 [flickr]

(Makes a little under a quart of ice cream.)

Ingredients

2 cups soy creamer, plain or vanilla
1 cup soy milk, plain or vanilla, divided
2 tablespoons arrowroot powder
1/2 cup sugar
3/4 teaspoon vanilla extract
1 1/2 teaspoons cherry extract

1/3 cup dried cherries
1/2 cup chocolate chips
1 teaspoon coconut oil

Directions

1. In a small mug, combine 1/4 cup of the soy milk with the arrowroot powder. Whisk well and set aside.

2. In a medium saucepan, combine the soy creamer, remaining soy milk, and sugar. Heat on medium-high, whisking constantly, until the mixture begins to boil. Remove from heat and add the arrowroot slurry immediately, whisking well. This should cause the milk to thicken noticeably. Add the vanilla and cherry extracts and whisk well.

3. Cover and transfer to a fridge to chill for six to eight hours or, better yet, overnight.

4. While the batter is chilling, make the chocolate-covered cherry chunks. Chop the cherries into halves or quarters (depending on their size) and spread out on a 9″x12″ baking sheet lined with parchment paper. In a medium-sized bowl, combine the chocolate chips and coconut oil. Microwave for two minutes, stopping every 30 seconds to check the consistency and stir. When fully melted, remove from microwave. Drizzle the chocolate on top of the cherries and, using a basting brush, spread into a thin layer on the parchment paper, coating the cherries as you go. You want the cherries to be covered – but not drenched – in chocolate. Transfer the entire sheet to a freezer and let chill for an hour. When cold, break the bark into small, bite-sized pieces, like so.

2014-10-27 - Chocolate Cherry Chunk - 0004 [flickr]

Store in a covered container in the fridge.

5. To make the ice cream, process the batter according to your ice cream machine‚Äôs directions. As you dispense or scoop it from the machine, mix in the chocolate cherry chunks. (You may have extra, depending on your tastes; that’s okay, because they are DELICIOUS.) Enjoy immediately as soft serve or transfer to the freezer for a firmer dessert.

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4 Responses to “Chocolate Cherry Chunk Ice Cream”

  1. Jojo Says:

    This sounds perfect!

  2. Hannah Says:

    Looks ahmazing! If it makes you feel any better the Tofurky pockets are kind eh. I love Tofurky, but I was not into them despite my excitement.

  3. Margie Says:

    I have a couple of questions: Are the cherries you used sweet cherries, or are they sweetened tart cherries? And is the cherry extract an extract from the grocery store or is it a concentrated cherry juice that you get from the health food store? The reason I ask is because your ice cream looks pink and I’m not sure if the extract would turn it pink, but the concentrate certainly would! Looks so delicious! can’t wait to try it!

  4. Kelly Garbato Says:

    Hey Margie – It’s been awhile, but I think I used sweetened dried cherries. The cherry extract was definitely your garden variety grocery store extract. I feel like it must have been pink or red, given the color of the ice cream, but don’t hold me to that!

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