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bowl of cherry coconut ice cream

Cherry Coconut Ice Cream

Creamy cherry coconut ice cream made with ripe cherries, full-fat coconut milk, and natural sweetener. It’s dairy-free, vegan, and no-churn — perfect for a refreshing summer dessert at home.
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Prep Time 15 minutes
Freezing time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 serving
Course: Dessert
Cuisine: Summer Dessert
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 cups full-fat coconut milk chilled overnight
  • 1 cup fresh or frozen cherries pitted (thawed if frozen)
  • ½ cup maple syrup or honey adjust for sweetness
  • 1 tsp pure vanilla extract
  • Pinch of salt
Optional Add-ins:
  • ½ cup dark chocolate chunks
  • 1 tbsp shredded coconut toasted

Method
 

Prep the cherries
  1. 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.
Make the coconut base
  1. In a mixing bowl, whisk together the chilled coconut milk, maple syrup (or honey), vanilla extract, and salt until smooth and creamy.
Mix in cherries and extras
  1. Fold the cherries into the coconut base. If you want chocolate chunks or toasted coconut, stir them in now.
Freeze
  1. 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.
Serve
  1. 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.