Cherry Chocolate Fluff Ice Cream (Vegan)
A smooth vanilla ice cream studded with chocolate chunks, cherries, and little marshmallow fluff. It's a simple summertime treat that is egg and dairy-free.
Ingredients
Ice Cream Base
- ¾ cup plant based sweetened condensed milk (see recipe on website)
- ¾ cup plant based heavy cream (needs to be cold)
- ½ cup chopped chocolate
Cherry Compote
- 13 ounces cherries - fresh or frozen - pitted and halved
- 2 tbsp cane sugar
- ½ tbsp cornstarch
- ½ tsp lemon juice
- 3 tbsp water
Marshmallow Fluff
- 2 tbsp aquafaba ( chickpea brine)
- ¼ tsp vanilla extract
- ⅛ tsp cream of tartar
- 1½ tbsp powdered sugar
- 1½ tbsp cane sugar
Instructions
Cherry Compote
- To a medium pot add the cherries, lemon juice, sugar. In a separate container, combine the cornstarch and water and mix to make a slurry. Add the slurry to the cherry mixture and stir to fully combine. Set the pot over medium heat and bring to a simmer. Keep the mixture at a low simmer until it thickens and the fruit breaks down. Remember to stir occasionally through out this process. This took me 30 minutes. I did not want large cherry pieces in the ice cream, so during the last 10 minutes I started mashing the cherries up in the pot. Once done, place the compote in a heat safe container. Let it cool to room temperature and store in the refrigerator. The cherry compote should be cold when added to the ice cream.
Ice Cream Base
- In a medium bowl add the cold heavy cream. With a hand mixer, blend on high until you get soft peaks.In a medium bowl add the sweetened condensed milk. With a hand mixer, blend on high for 1 minute.Add the sweetened condensed milk to the whipped heavy cream and fold them together until well blended. I had trouble with the chopped chocolate sinking to the bottom, so at this point I suggest placing the ice cream in the freezer for about 2 hours to solidify enough to hold the cherries and chopped chocolate.
Marshmallow Fluff
- To the bowl of a stand mixer add the chickpea brine, cream of tartar and vanilla extract. Whip the mixture with a balloon whisk for 5 minutes on high. You want it to thicken and whiten and when the bowl is turned upside down, the mixture does not move.Add both sugars to the mixture and continue whipping on high for another 5 minutes.I suggest not making the fluff until you are ready to assemble the ice cream.
Assembly
- Once the ice cream has become solid enough to hold the chocolate and cherry compote, remove it from the freezer. Add the chopped chocolate and fold it in. Add a cup of cherry compote and gently fold it in. Pour half of the ice cream in your freezer container. Dollop 1/2 of the marshmallow fluff onto the ice cream and swirl it through. Pour the rest of the ice cream into your container and dollop the rest of the fluff onto the ice cream and swirl it through. Sprinkle a few chopped chocolate pieces on top and place the ice cream in the freezer. It takes 6 to 8 hours for the ice cream to reach an ideal consistency. I usually leave mine in the freezer over night.