cherry and almond butter 'ice cream'
Gluten free. Vegan. Raw.
photos by Morgan Ione Yeager
"I went through a bit of a cherry phase recently. I don't know why as i've never really been into them before but i'm so glad they are a part of my life now! The good thing about this recipe is that frozen cherries work really well so you don't have to wait for them to come into season which means you can enjoy this deliciousness all year round!"
2 cups cherries, fresh or frozen
2-4 medjool dates, pitted or 1-2 tbsp honey (depends how sweet you like it. I like using dates as they give an added chewiness)
1/2 cup almond butter
1/4 cup almond milk
OPTION to add a banana
- Throw all ingredients into a food processor until smooth. If using frozen cherries you could eat it as a "soft serve" straight away. If not,
- Transfer to a small container and keep in the freezer for a few hours or until set.
- OPTION to toast a little shredded coconut in a small dry pan over low heat and top when the ice cream is ready.