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Cherry Lemon Swirl Ice Cream

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So all week along my sweetheart has been asking for me to make some more Blueberry Lemon Ice Cream (raw of course).  The local Asian store finally got in some young Thai coconuts so I picked up two cases and got to work processing them.  Today has been a lazy Sunday and I have been working in the kitchen all day long.  I got everything ready to make his blueberry ice cream when I opened up the freezer to find that I had been using up all the blueberries in my smoothies! Doh!  I think what I really heard my husband ask for was Cherry Lemon Swirl Ice Cream!  And it’s a good thing that that is what I heard, because that is what I made him. :)

Ingredients for the ice cream base:

  • 2 3/4 cups Brazil Milk
, click here on recipe
  • 2 1/2 cups of fresh, young Thai coconut meat
  • 1/3 cup raw agave nectar
  • 1 Tbsp yacon syrup
  • 1 Tbsp raw honey
  • 2 tsp vanilla extract or  1 vanilla bean pod (using only the seeds scrapped from the inside of the bean)
  • 2 Tbsp raw cold pressed coconut oil
  • 1/4 tsp  sea salt
  • 2 cup frozen cherries, organic, thawed
  • 1 cup Lemon Vanilla Frosting

Preparation:

  1. Put all vanilla ice cream ingredients in the blender and blend for 3 minutes.  Blend until nice and creamy.
  2. This batter yielded 6 cups so I poured 3 cups into a separate container.  With the remaining batter in the blender container I added the cherries and mixed real well.
  3. Cover both containers and place in the freezer for 1 hour.
  4. After one hour remove from the freezer. I happen to have 2 ice cream machines so I was able to run them both at the same time.
  5. If you only have one machine, pour in one of the batters and follow the directions that came with your machine. Once the machine is done, scoop the ice cream out into a container, cover and place in the freezer while you make the other batter.  Repeat process to make the second batter.
  6. Once both batches are done, combine in a bowl and lightly fold them together to create the swirl effect. Pour batter into freezer proof container and freeze.
  7. **If you don’t have an ice cream maker, chill each portion for one hour then pour both into a Tupperware container. Lightly fold them together causing the swirl effect and place in the freezer.  Be sure to lightly stir it a few times an hour until frozen.

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