So we love cherry cheesecake (I’m sure I’ve mentioned this before) and we love ice cream. There is a local custard place that we used to go to (long ago) on our date nights. They had a similar treat BUT mine is allergy friendly – and has a fraction of the calories. This version is vegan, gluten free, soy free, naturally sweet and delicious! This is a recipe you don’t have to feel guilty about – it is natural and light. The creamy cheesecake ribbon helps tone down the tartness of the cherries and the almond “crust” pieces help had texture to the ice cream. I’m not kidding – this recipe is awesome. Granted I may be a little partial but go ahead and see for yourself. I hope you love it! Makes 4 servings
4 large bananas, peeled and frozen
1 cup cherries, pitted (frozen preferred but not required)
1 Tbsp coconut milk, canned
1 Tbsp almond milk (unsweetened vanilla)
1 tsp honey
1/4 cup cream cheese – I used Daiya DF cheese, you can also make your own “cashew” cream.
1/2 cup mixed nuts, raw (unsalted – just plain nuts!)
1 Tbsp coconut oil
1 Tbsp coconut sugar
1/2 tsp salt
- In a large blender, combine frozen bananas and cherries until smooth. You can also use my favorite – a YoNanas maker.
- In a small bowl, combine cream cheese, coconut milk, almond milk and honey until smooth. You could use a Magic Bullet or other small blender.
- Lastly, in a small blender, combine nuts, coconut oil, sugar and salt. Pulse until well combined and small pieces of nut remain.
- In a large, freezer safe bowl, pour cherry mixture. Pour cream cheese mixture on the top of the ice cream. Crumble the nut mixture over the cheese. Using a knife, gently stir in the cheese and nut mixtures to create swirls. If your family will allow, return mixture to freezer to set up.
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