You may have been able to figure out that I’m a bit of a food nerd, so one of the things I like to do to keep my mind occupied (especially at work when I’m frequently doing repetitive/tedious tasks) is deconstruct recipes in my head. Mostly to try to figure out a way to make a well known recipe using equipment/ingredients I have at home or to be able to sub in and out ingredients because of allergy and intolerance issues.
I’ve posted in the past about using coconut milk as a substitute for heavy whipping cream in ice cream recipes (you can see other ice cream related posts here) to reduce the amount of total lactose. This week’s recipe uses that same 1 to 1 whipping cream to coconut milk substitution. While this recipe is lactose free, because I use sweetened condensed milk for the sweetener, it should be a little more gut friendly than traditional ice cream.
Out of all my attempts to make home-made versions of recipes, I think this one comes the closest to matching the original. Give it a try and let me know how you like it.
Cherry Chocolate Ice Cream
Yield: 1 quart
2 cans full fat coconut milk
1 can sweetened condenses milk
pinch of salt
1/2 tsp food grade cherry oil* or 1 tsp cherry extract
1 tsp vanilla paste
Mix – ins:
⅓ cup coarsely chopped extra dark chocolate
1/4 cup chopped premium maraschino/cocktail cherries (Luxardo, Woodford Reserve or similar)
¼ cup chopped candied cherries (great way to use them up if you have leftovers from holiday baking)
In a large mixing bowl, combine the ingredients for the ice cream base and stir until everything is well mixed, Pour into your ice cream maker and churn according to the manufacturer’s directions. Towards the end of the churn time, add the chocolate and cherries into the base and let churn for a few more minutes to allow the chocolate and cherries to distribute through out the ice cream.
If you like your ice cream super soft you can eat it immediately, otherwise package ice cream into freezer safe containers and let chill for a minimum of 4 hours or overnight. This will allow the ice cream to harden.
*note: Food grade oils are better than extracts for using in ice cream, they are more intensely flavored and the oils stand up to freezing better than water and alcohol based extracts. You can find them online or at specialty cake decorating/candy making shops. LorAnn is the most common brand.The typical substitution of essential oil to extract is ¼ tsp essential oil to 1 tsp extract.