Indulge in the creamy richness of vegan bourbon cherry vanilla ice cream. The combination of coconut milk, real vanilla bean, and bourbon soaked cherries creates a decadent dessert that's sure to impress.
Ingredients: 2 cans 13.5 oz each full-fat coconut milk. 1/2 cup maple syrup. 1 vanilla bean, split and seeds scraped. 1/2 cup bourbon. 1 cup pitted cherries, halved. Pinch of salt.
Instructions: Put maple syrup, vanilla bean seeds, coconut milk, and a pinch of salt in a saucepan. Stirring every now and then, heat over medium heat until it just starts to simmer. Take the pot off the heat and add the bourbon. Wait until it's cool enough to touch. Put the mixture into an ice cream maker and churn it according to the directions on the machine. Add the cherry halves in the last few minutes of churning and keep going until the cherries are spread out evenly. Put the ice cream in a container that can go in the freezer. Freeze for 4 to 6 hours, or overnight, until it is firm.
Prep Time: 20 minutes
Cook Time: 30 minutes
pulvis et umbra
