Cherry choc ice cream
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 6 serves
  • 3 cups Vitasoy coconut milk (can use another brand of ready to drink coconut milk or use ½ soy milk and half canned coconut milk)
  • ½ cup the wholepantry coconut sugar (or sweetener of choice)
  • 1 tbsp cocoa powder
  • 100g 70%cocoa dark chocolate
  • 1tsp vanilla extract
  • 1½ avocados
  • Cherries:
  • 1 cup pitted cherries, halved
  • 2tbsp the wholepantry rice malt syrup
  • ½tsp vanilla
  1. For the ice cream:
  2. Place all ingredients except for avocado in a sauce pan and stir over low heat until the chocolate and sugar are melted. Allow to cool.
  3. Place mix in a blender with avocado flesh and blend until smooth.
  4. Place mix in an icecream maker and freeze according to manufacturers instructions. (If you don't have an icecream maker see tips below)
  5. Cherries:
  6. Stir cherries, rice malt and vanilla in a small pan over low heat, bring to a simmer for 2-3 mins until cherries soften and begin to release juice.
  7. Remove cherries from the juice and stir through the frozen ice cream.
  8. Store in the freezer. You can keep the leftover cherry juice/syrup for desserts or to make drinks with.
If you don't have an icecream maker you can freeze the mix in a tray until ¾ frozen then blitz in a food processor - it should end up soft serve consistency.
Recipe by nourish the day at