A vegan coconut milk-based ice cream with cherry and almonds, combining to create a “Bakewell” flavour. A delicious, dairy-free and paleo-friendly recipe.
As you can guess by the name, the flavour of this ice cream is inspired by the classic British Bakewell Tart.
In other words, it’s a Cherry & Almond ice cream but I can’t help but associate it with the aforementioned dessert!
Have you ever tried a Bakewell tart before? It’s very popular here in England and if you’ve ever tasted it, you’ll know why.
The tart consists of shortcrust pastry, jam, almond frangipane and flaked almonds. SO good.
Then we have the Bakewell cake, or “Cherry Bakewell” which is decorated with icing and a glace cherry. Such a nostalgic treat for me!
Which is why I think this might be one of my favourite ice creams yet. Definitely in the top 5…
But like I say, the flavour is essentially Cherry & Almond which famously pair well together.
Cherry stones actually have a slight almond or marzipan flavour and so it’s only natural that the cherry flesh would pair so well with almonds.
They’re meant for each other.
Like me and this ice cream <3
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If you’ve not tried coconut milk ice cream before, you are missing out, my friend.
It makes the most creamy, smooth and deliciously sweet ice cream that more than definitely rivals the dairy variety!
I love the stuff so much, I even made a book dedicated to it. Read more about Coconut Milk Ice Cream.
Anyway, this ice cream is not only delicious but it’s free-from any refined or unhealthy ingredients and is suitable for so many diets.
This ice cream is:
- Dairy-free & eggless
- Vegan
- Gluten-free & grain-free
- Paleo-friendly
- Free from refined sugars
- Easy to make without an ice cream maker (see instructions below)
More vegan ice cream recipes
📖 Recipe
Vegan Cherry Bakewell Ice Cream
Cherry & almond ice cream that tastes like Bakewell cake! Vegan & paleo-friendly.
Ingredients
- 360 ml / 1½ cups coconut milk, full-fat
- 1 tbsp arrowroot powder*
- 60 ml / ¼ cup maple syrup
- 1 cup pitted cherries
- 1 tsp almond extract
- Optional 1 tbsp alcohol, such as vodka or gin**
- Optional 1 tbsp beetroot juice, for added colouring (or use natural pink food dye)***
Instructions
- Mix all the ingredients, except the alcohol, together in a blender and mix until smooth.
- Pour into a saucepan and bring to a boil. Once boiling, remove from the heat and whisk until smooth and thickened.
- Stir in the alcohol, if using.
- Pour into a container and chill overnight.
Instructions for using an ice cream maker
- Once the mixture is chilled, you simply need to add it to yourice cream machine, following the manufacturer's instructions. Once churned, add to a shallow, freezer-safe container and freeze for at least 6 hours or overnight.
Instructions without using an ice cream maker
- If you have a stand mixer with a metal bowl, you can freeze the bowl overnight and "churn" the ice cream using the paddle attachment.
- Otherwise, you will need to whisk the mixture well before freezing it and may need to check on it a couple of times and whisk again to add lot's of air to it and prevent it turning icy.
Notes
*Arrowroot powder can be found in the baking aisle of the supermarket. You can also use tapioca flour or corn starch.
**The alcohol is to help keep the ice cream from freezing too hard.
***This isn't necessary as the ice cream will naturally be a subtle pink but if you want a bolder colour, use natural beetroot juice or vegan food dye.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 202Total Fat 12gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 10mgCarbohydrates 15gFiber 1gSugar 12gProtein 1g
Lisa says
Hi Aimee,
Thank you! I made the ice cream and it is delicious! How do you get such a smooth & creamy consistency? Mine was not smooth like ice cream, more like shaved ice consistency. I had to leave it out to thaw for a while. I followed your instructions and used the ingredients you suggested.
Aimee says
Hi Lisa, I’m glad it tasted good but sorry it turned out icy! This is a really common problem with homemade ice cream. I know you said you followed everything but here are some of the most common things:
-Make sure to use full-fat coconut milk
-Making sure the ice cream maker base is frozen or If not using an ice cream machine, it’s important to use a very cold container
-Making sure the mixture is chilled, preferably overnight
-A drop of alcohol can help stop it freezing too hard
To be honest though, I usually have to leave my ice cream out at room temperature for at least 5 minutes to make it softer. That’s quite normal for homemade but sometimes it’s ridiculously icy, which is where the above points come in.
Hope you still enjoy it regardless.
Aysu says
Hi Aimee,
Looks fab!! Any chance I could substitute coconut milk for coconut cream instead? As I have everything else plus this in my cupboard right now…!!
Looking forward to making this, thanks for sharing!!
Aysu x
Raine says
Where did you buy the pink ice cream scoop?
Aimee says
Hi Raine, I found it at an antique market but I’ve bought other vintage ice cream scoops online. If you just google “pink vintage ice cream scoop” you’ll probably find some on ebay and other sites. I wouldn’t pay more than £6/$10 :-)
Ceara @ Ceara's Kitchen says
That colour!! Absolutely stunning!
Aimee says
Thank you my dear! :-)