Hi! Julie here.
I wanted to share the recipe for a delicious homemade ice cream that I made yesterday on a TV segment. It’s sooo good, and I’m about to make another batch shortly. Here’s the link to the video of the segment, if you want to watch how to make it too!
Bing Cherry Brownie Chunk Ice Cream (gluten-free + vegan)
This is one of my favorite ice cream flavors! You can also leave out the brownies for a straight cherry vanilla ice cream.
Easy Chocolate Sauce Ingredients
In a blender jar, combine the milk, sugar, melted coconut oil, rum, vanilla and almond extract. Blend for about 10 seconds to mix everything well. With the blender running on low, add the xanthan gum through the top of the lid. Blend until smooth. Try not to over blend the milk mixture, as you don’t want it to get too warm. Pour the ice cream base into an ice cream maker and freeze according to the manufacturer’s directions.
Once the ice cream is almost frozen, add the cherries in and continue churning until the cherries are mixed into the ice cream and are cold.
Eat the ice cream right away, and if desired, drizzle with chocolate sauce.
Easy Chocolate Sauce Instructions
Combine the chocolate chips, creamer and rum in a microwave safe bowl, and heat in the microwave on 20-second intervals until softened. Stir with a spoon until the chocolate is totally melted. The heat from the dish will help it melt the rest of the way.