Coconut milk ice cream with cherries and chocolate (aka Cherry Ripe ice cream)

Coconut ice cream with cherry and chocolate (aka Cherry Ripe ice cream)
Coconut ice cream with cherries and chocolate

This week I wanted to make an ice cream with a different type of base, and I’m a huge fan of coconut so used coconut milk.

You can use coconut milk to make vegan ice cream and there are lots of recipes out there where you throw coconut milk, sugar and vanilla into a blender and then freeze it.

But I didn’t want to lose the richness of a custard based, so added eggs to the mix.

It’s basically the same as making a regular ice cream base – just heat up your coconut milk with a bit of sugar (infusing with flavour enhancers if you want) then pour over a mix of beaten eggs yolks and sugar.

I also added some extra milk to make the ice cream stretch further and reduce the strong flavour of coconut a little bit.

Interestingly, this ice cream set best of all my attempts yet. To the point where it needed to be left out of the freezer for a few minutes before trying to scoop.

Cherry Ripes are one of my favourite Australian chocolate bars and something I used to always get my family to send me when I got homesick living overseas.

So this ice cream is my homage to the iconic Cherry Ripe – I just added chopped dark chocolate and fresh cherries to the ice cream when it was in its final stages of churning.

You won’t get a crazy cherry flavour hit, but it gives the ice cream a kick of freshness and cuts through the rich coconut base.

Coconut milk ice cream with cherry and chocolate (aka Cherry Ripe ice cream)
1 300ml tin coconut milk
1 tablespoon caster sugar
3 egg yolks
¼ cup milk
1 extra tablespoon caster sugar
¼ cup chopped dark chocolate
¼ cup chopped fresh cherries

Heat the coconut milk with 1 tablespoon caster sugar over a medium heat until it comes to the boil.

Meanwhile, beat together the egg yolks with 1 tablespoon caster sugar until pale.

Pour the coconut milk over the egg mix, whisking the whole time.

Return to a low heat and allow to thicken slowly, ensuring the eggs don’t curdle.

Take off the heat and allow to cool.

Place in ice cream churner and mix for 10 minutes, then add in the chocolate and cherries.

Place in freezer until set.

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