double chocolate cherry ice cream

by Kristina Sloggett

in cherry season,dachshund,Dessert,Gluten Free,recipes,summertime,Vegan

♪ ♫ “Back to school. Back to school, to prove to Dad that I’m not a fool. I got my lunch packed up, my boots tied tight, I hope I don’t get in a fight. Ohhhh, back to school. Back to school. Back to school…”  ♪ ♫

Please tell me you know what that is from? and then please accept my apology for the fact that it may be in your head for a bit.

Longtime readers know of my near obsession with pens and paper. Journals, writing pads, pens ranging from bold ballpoints to collectible fountains. When Jason and I met, one of the strange coincidences was that we both love pens. and paper. and pens.

So it is only natural that when we are in most any store, if there is a stationery or office supply section we will find it (if we lose each other while shopping, I either call him or find the pen aisle).

This time of year especially, we are interested in what might be new and interesting? The other day, on a random and fun Target visit, we saw Back to School signs, leading us to pens and papers.

Without a need or a plan for it, I came home with this:

Just so cute, right?

A dachshund. Doing yoga.

It is the (second) cutest thing I have ever seen, and it makes me smile each time I see it.

Even though my cherry supply is dwindling fast, this ice cream also makes me smile.

The fact that I found gluten free cake cones? Bigger smile.

I used a fun ingredient in this recipe – making an incredibly creamy ice cream. This one is a keeper – sweet chocolate and tart cherries are a good combination.

double chocolate cherry ice cream

dairy, egg and gluten free, vegan

4 cups fresh cherries, pitted
1 can coconut milk (canned)
1/2 cup whipped cream (Soyatoo rice whip)
1/3 cup agave (or sugar of choice)

1/2 cup cocoa powder
1 cup chocolate chunks (chips)

In high powered blender, combine cherries and coconut milk until smooth. Continue to blend and add whipped cream, agave, and cocoa powder. Transfer to ice cream maker and prepare according to manufacturer directions (this recipe took me 20 minutes). Remove bowl from ice cream machine, fold in chocolate chunks. Transfer to a freezer safe container, cover and store in freezer.

♪ ♫ “Back to school. Back to school…”  ♪ ♫ ♪

 

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