Some desserts just feel like summer. For me, cherry coconut ice cream is one of those recipes. It’s creamy, refreshing, and just sweet enough to keep you reaching for another spoonful. Plus, it’s a breeze to make — no fancy machines or complicated steps. If you’ve got ripe cherries, creamy coconut milk, and a little freezer space, you’re halfway there.
Whether you want a no-churn cherry coconut ice cream, a dairy-free treat, or even a vegan cherry coconut ice cream to please everyone at the table, this recipe ticks all the boxes. You can even add chocolate chunks for that “dessert shop” vibe, or keep it low sugar if you’re watching sweetness levels. Think of it as your summer blank canvas — with cherries and coconut as the stars.
Ingredients You’ll Need
For the ice cream base:
- 2 cups full-fat coconut milk (chilled overnight for best results)
- 1 cup pitted fresh or frozen cherries (if frozen, thaw first)
- ½ cup maple syrup or honey (adjust to taste for low sugar version)
- 1 tsp pure vanilla extract
- Pinch of salt
Optional add-ins:
- ½ cup dark chocolate chunks (for cherry coconut ice cream with chocolate chunks)
- 1 tbsp shredded coconut (toasted for extra flavor)
Step-by-Step Instructions
Step 1: Prep the cherries
Slice the pitted cherries in half. If you like little bursts of fruit in your ice cream, leave them chunky. For a smoother texture, pulse them in a blender until roughly chopped.
Step 2: Make the coconut base
In a mixing bowl, whisk together the chilled coconut milk, maple syrup (or honey), vanilla extract, and salt. You want the mixture smooth and slightly thick.
Step 3: Fold in cherries
Add the cherries into the coconut base. If you’re adding chocolate chunks or toasted coconut, fold them in now too. Give it a quick stir — no need to overmix.
Step 4: Freeze it
Pour the mixture into a loaf pan or freezer-safe container. Cover tightly. Freeze for about 4–6 hours, stirring once halfway through to keep it creamy.
Step 5: Serve
Let the ice cream sit at room temperature for 5–10 minutes before scooping. Top with extra cherries or coconut if you want to make it look bakery-level.
Why This Recipe Works
- Dairy-Free & Vegan – Coconut milk brings the creamy texture without any dairy.
- Customizable – From low sugar cherry coconut ice cream to cherry coconut gelato vibes, you can tweak sweetness, add-ins, and even swap cherries for berries.
- No-Churn Simplicity – Forget the ice cream maker. This recipe just needs a freezer and a little patience.
- Summer in Every Bite – Cherries add tart sweetness, coconut milk keeps it tropical — the perfect warm-weather combo.
Flavor Variations
- Chocolate Chunk Upgrade
Stir in dark chocolate chunks after mixing in cherries for a cherry-chocolate-coconut dream. - Tropical Twist
Add pineapple bits along with the cherries for a beachy flavor. - Cherry Coconut Popsicles
Pour the mixture into popsicle molds instead of a pan, freeze, and you’ve got a portable dessert. - Low Sugar Option
Use a sugar substitute or halve the sweetener. Ripe cherries bring natural sweetness.
Storage Tips
- Keep it covered in an airtight container to avoid ice crystals.
- Best enjoyed within 1–2 weeks for optimal flavor and texture.
- If it’s too hard after long storage, let it sit out for 10–15 minutes before scooping.
Serving Suggestions
- Scoop over a warm brownie for hot-and-cold contrast.
- Add a drizzle of chocolate sauce and toasted coconut flakes.
- Serve alongside a fresh fruit salad for a lighter dessert option.
Tips for Trying This Recipe
- Test Sweetness First – Cherries vary in sweetness, so taste your base before freezing and adjust.
- Chill the Coconut Milk – Cold milk whips up creamier and helps the base set faster.
- Freeze in Smaller Batches – If you’re trying different flavors, split the base into two containers and experiment.
- For Gelato Texture – Stir the mixture every hour during freezing for a softer, smoother scoop.
- Quick Popsicles – Skip the loaf pan, pour into popsicle molds, and freeze — great for portion control.
Final Thoughts
Cherry coconut ice cream is the kind of recipe that makes summer feel longer. It’s colorful, creamy, and full of flavor without weighing you down. Whether you make it as a vegan cherry coconut ice cream, swirl in chocolate, or turn it into cherry coconut popsicles, this dessert delivers every single time.
So grab those cherries while they’re in season and turn them into a freezer full of happiness.
Cherry Coconut Ice Cream
Ingredients
Method
- Pit the cherries and slice them in half. For a chunkier texture, leave them as is. For smoother ice cream, pulse them in a blender until slightly chopped.
- In a mixing bowl, whisk together the chilled coconut milk, maple syrup (or honey), vanilla extract, and salt until smooth and creamy.
- Fold the cherries into the coconut base. If you want chocolate chunks or toasted coconut, stir them in now.
- Pour the mixture into a loaf pan or freezer-safe container. Cover tightly. Freeze for 4–6 hours, stirring once halfway through to keep the texture creamy.
- Let it sit at room temperature for 5–10 minutes before scooping. Serve plain or with extra cherries and coconut on top.
Notes
- If using frozen cherries, thaw and drain first so the ice cream doesn’t get icy.
- For a lighter version, use light coconut milk, but the texture will be less creamy.
- Chocolate chunks melt slightly in each bite, making it extra indulgent.
FAQs
1. Can I use canned coconut cream instead of coconut milk?
Yes. Coconut cream makes it even richer and creamier. Just note that it will be denser.
2. How do I make it sweeter without refined sugar?
Use maple syrup, agave, or even blended dates for natural sweetness.
3. Can I make this with frozen cherries?
Absolutely. Just thaw and drain them first so the mixture doesn’t get icy.
4. Is this recipe gluten-free?
Yes — naturally gluten-free, as long as your add-ins (like chocolate) are certified gluten-free.
5. How do I make cherry coconut popsicles?
Pour the prepared mixture into popsicle molds, insert sticks, and freeze for 4–5 hours.
