Cherry Chocolate Chunk Ice Cream
Plan for: 7 hours or overnight
Yield: 4 servings
6 TBSP HOPE Chocolate Cashew & Almond Dip
½ C Cacao Powder
¾ C Pure Maple Syrup
Dark Chocolate, chopped into small pieces
Cherries, pitted and chopped
2 Cans of Full Fat Coconut Milk, for one can use cream on top only and discard coconut water
¼ tsp Sea Salt
1 TBSP Vanilla Extract
1 TBSP Tapioca Flour
- In a saucepan combine coconut milk, cacao powder, maple syrup and tapioca flour. Whisk mixture continuously as it begins to simmer and thicken slightly. After about 10 min, remove from heat and add the Hope Cashew & Almond Dip, vanilla, and sea salt. Stir until mixture is smooth.
- Allow ice cream mixture to cool at room temp. Once cooled, mix in chocolate chunks and cherries. Stir to combine. Add the ice cream mixture to a loaf pan or freezer-safe dish. Cover tightly with a lid or plastic wrap. Freeze for at least 6 hrs or overnight.
- To serve—remove ice cream from freezer and wait about 15 min until it’s slightly thawed and soft enough to scoop. Scoop into a bowl or cone, top with desired toppings and ENJOY!