Roasted Cherry Ice Cream
This post contains affiliate links. For more information, read my privacy policy.
I love ice creams made from roasted fruit. Cherries, bananas, blueberries, strawberries–they all roast beautifully. This simple cherry ice cream is fantastic by itself or served with a sprinkle of chocolate chips or syrup!
Looking for Low-Histamine Recipes?
A low-histamine diet can be immensely helpful for MAST cell disorders or people with excess histamine production, but it’s an extremely tricky diet to manage. My e-book 28 Days of Low-Histamine AIP combines low-histamine foods with the anti-inflammatory autoimmune protocol diet in a 28-day meal plan designed to jump start and simplify your diet change. The meal plan includes 36 simple, satisfying low-histamine recipes including a variety of dishes like Chicken Schawarma, Cabbage Roll Stir-Fry, and Chimichurri Steaks. You’ll be amazed at all the flavors still available to you! The ebook is available as a digital download for $9.99.
Grilled Cherry Ice Cream
Ingredients
- 1 pound cherries pitted
- 1 teaspoon vanilla extract
- 2 cans coconut milk
- 1/4 cup honey
Equipment
Instructions
- Preheat the oven to 375F. Toss the cherries with the vanilla extract and spread evenly on a parchment-lined baking sheet.
- Bake for 10 minutes, stirring once halfway through, then let cool to room temperature.
- Combine all ingredients in a blender and process until smooth. Chill until cold, at least 30 minutes.
- Run through an ice cream maker according to the manufacturer’s instructions.
Nutrition
Calories: 106kcal | Carbohydrates: 21g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.04g | Sodium: 4mg | Potassium: 174mg | Fiber: 2g | Sugar: 18g | Vitamin A: 50IU | Vitamin C: 7.4mg | Calcium: 10mg | Iron: 0.4mg