If you glanced at your Insta or Facebook feed yesterday you must have realized it was National Ice Cream Day by the 23,467 images of soft-serve sprinkled cones suspended in the air. I love a good trending hashtag and joined the movement touting my last minute vegan coconut cherry lime creation. (See image below.) The flavors are inspired by my favorite morning smoothie-3/4 c. water, 1 c. frozen cherries, 1 lime, 1/4c. almonds, handful of spinach, honey. I prefer making vegan ice cream because you skip the tedious custard process, and you retain that light spring in your step after eating it. The coconut flavor is strong so if you’re not a fan try this gorgeous salted dark chocolate olive oil recipe by Pickles & Honey, and here is a list of no-churn vegan ice cream recipes if you do not have an ice cream maker. No worries that National Ice Cream Day has come and gone; July is National Ice Cream Month! And there is always July 17th, 2016.

Xox,

Amanda Nell

VEGAN COCONUT CHERRY LIME ICE CREAM

INGREDIENTS

• 2 13.5 oz. cans of full-fat coconut milk, chilled for 4+ hours
• 1 1/4 c. sweet cherries
• 1/2 c. honey/agave
• zest of 2 limes
• juice of 1 lime
• 1 mint sprig
• 1/4 tsp. salt

DIRECTIONS

1. In a pot over medium heat bring 1 cup of the cherries, honey/agave, lime juice + zest, mint and salt to a simmer. Let cool slightly then pulse in a blender until desired texture. (I stopped blending when it approached the texture of a finely chopped salsa.) Chill in fridge until very cold. An ice bath helps speed up this process.
2. Quarter remaining 1/4 c. cherries and refrigerate.
3. Thoroughly whisk together coconut milk and the cherry-lime mixture and freeze according to your ice cream maker’s directions. Add the quartered cherries during the last few minutes of churning. Freeze for 4 hours.