Gluten free and vegan black forest ice cream is rich and creamy and full of fresh cherries and chocolate cookie crumbs.
It’s Food Allergy Awareness Week, and it’s starting to heat up temperature-wise, so it feels like a good time to share this recipe for vegan black forest ice cream.
If you have nut allergies in you family, you know that one of the most frustrating things is trying to find safe ice cream. Most ice cream parlors are off-limits, since the risk of cross contamination from flavors that contain nuts, or nut toppings is just too high.
It’s easy to make your own ice cream at home. If you are also avoiding dairy, full fat coconut milk is an amazing substitute that will result in rich, creamy, delicious allergy friendly ice cream.
This gluten free and vegan black forest ice cream starts with coconut milk, cocoa powder, and maple syrup for a creamy chocolate base. Fresh sweet cherries and gluten free chocolate cookie crumbs mixed with vegan buttery spread add flavor and texture to make a delicious, summery treat!
If you don’t have an ice cream maker at home, you might want to consider getting one! I have this countertop ice cream maker (affiliate link) and it’s so easy to use and doesn’t take up much space. You don’t need to use any salt or ice, it just has a bowl that you store in your freezer. When you’re ready to make ice cream, take the bowl out and put it on the base, add the ingredients, and turn it on! So easy, and such a fun way to make dessert during the summer months.
Because I think my readers are the best, and because I wanted to celebrate Food Allergy Awareness Week in a fun way, I’m giving away one of these ice cream makers, along with a couple of other ice cream essentials. Scroll to the end of the post and use the widget to enter the giveaway!
Gluten Free and Vegan Black Forest Ice Cream.
Creamy and chocolatey, this gluten free and vegan black forest ice cream is sure to be a crowd pleaser!
- 22 ounces full fat coconut milk I used two containers of So Delicious Culinary Coconut Milk
- 1/2 cup maple syrup
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups sweet cherries pitted and sliced in half
- 8 gluten free chocolate cookies I used Enjoy Life Crunchy Double Chocolate Cookies
- 2 Tablespoons vegan buttery spread melted
Put the coconut milk, maple syrup, and cocoa powder into a bowl and mix together.
Pour into the bowl of an ice cream maker and follow the manufacturer's instructions.
While the ice cream churns, place the chocolate cookies in a ziploc bag and crush them with a rolling pin. Take about 1/4 cup of the crumbs and set them aside. Mix the rest of the crumbs with the melted vegan buttery spread and set aside.
Once the ice cream is done churning, mix in the cherries and the buttery cookie crumbs. Stir gently to combine.
Serve the ice cream immediately, and garnish with the remaining cookie crumbs or more cherries. If you are freezing the leftover ice cream, you will need to thaw it for about 15-20 minutes before serving.
This giveaway isn’t sponsored, I just want to share the things I love. This giveaway is open to US residents only.
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