Coconut Ice Cream with Cherry Sauce
This coconut ice cream with cherry sauce is creamy, refreshing, and full of rich tropical flavor. Sweet cherry sauce and toasted coconut flakes add the perfect balance of brightness and crunch to every scoop.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 7 hours 15 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Churned
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups full-fat coconut milk
1 cup heavy cream
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups fresh or frozen cherries, pitted
1/3 cup sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons water
Fresh cherries, for topping
Toasted coconut flakes, for topping
Instructions
- In a medium bowl, whisk together the coconut milk, heavy cream, granulated sugar, vanilla extract, and salt until smooth and the sugar is dissolved.
- Cover and refrigerate the mixture for 2 to 3 hours until thoroughly chilled.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer instructions for 20 to 25 minutes, or until it reaches a soft-serve consistency.
- Transfer the churned ice cream to a freezer-safe container, smooth the top, and freeze for at least 4 hours until firm.
- To make the cherry sauce, combine the cherries, sugar, and lemon juice in a saucepan over medium heat. Cook while stirring occasionally until the cherries soften and release their juices.
- In a small bowl, whisk together the cornstarch and water until smooth. Stir the slurry into the cherry mixture and continue cooking until the sauce thickens slightly.
- Remove the cherry sauce from the heat and allow it to cool completely.
- Toast the coconut flakes in a dry skillet over medium heat, stirring frequently until lightly golden.
- Scoop the coconut ice cream into bowls and top with cherry sauce, fresh cherries, and toasted coconut flakes before serving.
Notes
For a dairy-free version, replace the heavy cream with additional coconut milk or coconut cream.
Raspberries, strawberries, or blueberries can be substituted for cherries.
Add a splash of coconut extract for a stronger coconut flavor.
Store the ice cream in an airtight container for up to 2 weeks.
Let the ice cream sit at room temperature for 5 to 10 minutes before scooping.
The cherry sauce can be made a day ahead and refrigerated until needed.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 29 g
- Sodium: 140 mg
- Fat: 31 g
- Saturated Fat: 25 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
