Vegan chocolate cherry ice cream recipe
Photo by April Ashcroft

This vegan chocolate cherry ice cream recipe makes the perfect dessert to cool you down and satisfy your sweet tooth in a healthy way using only wholesome ingredients that you can find at any grocery store. This recipe is adapted from a recipe by Dr. Joel Fuhrman.

Vegan chocolate cherry ice cream recipe

Makes 6–8 servings

1 1/2 cups almond milk or soy milk
3 Tbsp Cocoa Powder or Carob Powder
3/4 cup pitted dates
1/2 cup cashews
2 tsp vanilla
4 cups frozen cherries

In a high-powered blender, blend first 5 ingredients until smooth. Soak nuts and dates in milk for several hours before if needed to soften. Add cherries and blend to ice cream. It is easier to do in two batches. If you don’t have a strong blender, thaw the cherries (or use fresh) and blend until smooth and freeze in an ice cream freezer.

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April Ashcroft is a nutrition coach and cooking consultant. She has a passion for teaching others how to gain optimal health through plant based nutrition. She began teaching cooking classes in 2004 through the Dixie State College Community Education program. In 2005 she co-founded the Vegetarian Society of Utah and continues to serve on the board of directors. In 2007 she created Health 4 Life Cooking classes and teaches private classes monthly. She is also available to teach for your church, business, or civic group. In 2010 she earned a certificate in Plant Based Nutrition from Cornell University’s Nutrition Fundamentals on-line certification program. Since 2006 she has been a member of Dr.Furhman.com where she keeps up with the most cutting edge un-bias nutritional research and loves to share it with you! In January 2012 she joined the team of providers at The Bridge Health Recovery Center where she teaches the benefits of high nutrient plant based nutrition to help those suffering from chronic illnesses and seeking health through holistic methods.

April has published two cookbooks, Whole Food Goodness and Whole Food American Favorites. Recipes in these two books are 100% vegan and are high in nutrients using only the most wholesome ingredients that you can find at most any grocery store.

She lives in beautiful southwest Utah with my husband Brian and cats Benson and Baxter. She has three daughters and seven grand-kids and loves hiking, biking, swimming, water and snow skiing, and anything that involves being in the great outdoors!