Cherry-Chocolate Ice Cream - Dairy Free

2          cans (13.5 ounces each) coconut milk (do not use “lite”)

¾         cup granulated sugar

½         teaspoon kosher salt

1          teaspoon pure vanilla extract

1          cup frozen cherries, thawed

4          ounces semisweet chocolate (about ¾ cup), melted and                                     kept warm (or use dairy-free or carob chips)

Nutritional information per serving (based on ½ cup):
Calories 165 (74% from fat) • carb. 10g • pro. 1g • fat 15g • sat. fat 13g
• chol. 0mg • sod. 112mg • calc. 3mg • fiber 1g

1.  Using a blender or in a bowl with an immersion blender on low speed, mix the coconut milk, sugar, salt and vanilla until very smooth with no clumps. Add the thawed cherries and pulse to combine (they can be fully puréed, or left in pieces, depending on personal preference).

2.  Chill for at least 2 hours, or overnight. Whisk mixture before pouring into the ice cream maker.

3.  Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. When the ice cream is almost fully churned, drizzle in the melted chocolate. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.