It’s cherry season here on the west coast, and if you’re like me and have already eaten your weight in cherries and still want more, this recipe is for you.

Vegan Cherry Ice Cream

Not only is it cherry season, but today is also World Chocolate Day. Yes, that’s a thing, likely invented by an eight year old who wanted more pudding for dessert. So, if it’s cherry season aaaaand Chocolate Day at the same time, you should probably celebrate with some ice cream. If you don’t, you may upset the chocolate gods, and nobody wants that on their conscience.

This recipe is pretty straightforward. The most time consuming part is soaking the cashews, which you can do overnight, but if you forget or don’t have the time, luckily there is a trick for everything. You can, alternatively, soak the nuts in boiling hot water for about an hour to yield the same results.

Soaking the nuts is an important step, as it makes for easier blending and a smoother consistency. As an added bonus, it also causes them to swell up a little bit, resulting in more volume so you get more bang for your buck. It is also important to use raw cashews and not roasted and/or salted nuts, otherwise the flavor will change.

Chocolate Cherry Ice Cream


Vegan Chocolate Cherry Ice Cream
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Yields 1 ½ quarts
  • 1 cup Raw Cashews soaked 6-8 hours in warm water
  • ½ cup Dates soaked with the cashews
  • 1 cup frozen pitted Cherries
  • 1 can Coconut Cream *see note
  • ½ cup Maple Syrup
  • ½ cup Coconut Sugar
  • ¼ cup Cocoa Powder
  • 2 tsp Vanilla
  • 2 tsp Kahlua or Vodka **see note
  • 1 tsp Sea Salt
  1. Soak the cashews and dates in a bowl of warm water for at least 6 hours, or if short on time, soak in boiling hot water for an hour.
  2. Drain the water, then add all ingredients in a high speed blender or food processor and process until smooth.
  3. Pour into ice cream maker and follow manufacturer's instructions. After 20-30 minutes, it should be creamy and ready to eat right away, or store in a sealed container in the freezer. Best if eaten within a week.
Recipe Notes

*If you can't find coconut cream, full fat coconut milk can be substituted
**The alcohol is optional, but recommended for a creamier consistency
It's best if ingredients are cold before churning to help prevent ice crystals
Prep time doesn't include soaking the nuts

Leave a Reply


1 Comment threads
1 Thread replies
Most reacted comment
Hottest comment thread
2 Comment authors
nicoleAngie Recent comment authors
Notify of

This is definitely a calorie bomb, but it looks so darn delicious and definitely worth all of the calories.