Vanilla Bean, Cherry Chocolate Chunk Ice Cream

  • Author: Nicole Dawson
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 10 1x


Vanilla Bean Coconut Ice Cream with Swirls of Cherry and Chunks of Chocolate. Dairy free, Allergy free & Vegan.



  • 1 Vanilla Bean pod ( or 2 tsp. vanilla extract)
  • 2 14-oz cans Coconut Milk (not light)
  • 1 TB Arrowroot powder
  • 3 TB. agave (or raw honey)
  • 1 TB. coconut oil
  • Dash pink Himalayan sea salt
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  • 3 C. sweet cherries (frozen works great)
  • 3 TB. agave
  • 1/2 C. water
  • 1 tsp. arrowroot powder
  • 1/2 C. Enjoy Life Chocolate Chunks


  1. Carefully cut open bean pod and scrape to collect seeds. Tap seeds into medium pot.
  2. In a small bowl, whisk together arrowroot powder (1 TB) with 1/4 C. coconut milk until blended. Add to pot with vanilla seeds then mix in remaining coconut milk, 3 TB agave, coconut oil and dash of salt.
  3. Cook over medium high, stirring often and bring to a slight boil. It should start to thicken a little. Remove from heat, stir for another 2 minutes.
  4. Cool slightly then transfer to airtight container and chill overnight.
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  6. Start making your cherry compote.
  7. In a small saucepan, whisk water and arrowroot powder together. Once blended, add in agave and cherries.
  8. Bring to a boil then reduce and simmer approximately 10 minutes. This will thicken a little as well.
  9. Remove from heat.
  10. Cool slightly then refrigerate until needed.
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  12. Pour chilled coconut milk base into prepared ice-cream maker and follow manufacturer’s instructions. Approximately half way through, add in half or all cherry compote and 1/2 C. chocolate chunks and allow to finish cycle.
  13. Transfer to air tight container and freeze.


Arrowroot powder will help prevent ice crystals from forming. *If you do not have an ice cream maker, simply add mix-ins to coconut base and transfer to an air-tight freezer container. **Allow at least 5 minutes of thaw time before serving.

  • Category: Dessert
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