Cherry Ice Cream
At a Glance
- Prep
- 5 minutes
- Cook
- 2 hours
- Total
- 2 hours 5 minutes
- Servings
- 4 serving(s)
Categories
- Dessert
- Frozen Desserts
- Austrian
- European
- Freezing
Dietary
- Dairy-free
- Egg-free
- Lactose Free
- Vegan
Allergens
- Soy
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
As I cannot eat and drink milk products, I thought I try and make a soy ice cream and voilá! It tastes good and is refreshing!
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Equipment
Bowl, blender or immersion blender, whisk, freezer-safe container
Ingredients
- 200 g cherries (pitted)
- 100 g unbleached cane sugar
- 250 ml soy cream
- 200 ml soymilk
- 5 g citric acid
- 8 g vanilla sugar
- 1 pinch salt
- cinnamon (to taste)
Instructions
Wash the cherries, pit them and put in a bowl together with the sugar. Let rest for about an hour.
Purée the cherries, add the soy cream, soy milk and the remaining ingredients, mix well and place in the freezer until the mass is frozen few inches around the edge.
Take out of the freezer and stir well with a whisk.
Put it back in the freezer and repeat the process 2-3 times in shorter intervals.
Pour the ice into a storable form, or eat immediately.
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