Published on July 13, 2022

Vegan Ice Cream

Quick Cherry-Chocolate Vegan Ice Cream Recipe

You scream, I scream, we all scream for ice cream!

Whether it’s a summertime treat or you’re just craving it for dessert, ice cream is delicious anytime of the year. Instead of buying ice cream the next time you are looking for a tasty treat, take five minutes to make this delicious, cherry-chocolate vegan ice cream. Patricia Guay-Berry, oncology nutritionist with the Aquilino Cancer Center, loves this recipe and always makes it when she has an ice cream craving.

Quick Cherry-Chocolate Vegan Ice Cream Recipe

Serves: 4

Recipe Card


- 1 lb (4 slightly heaping cups) frozen pitted cherries (See Notes for strawberry version)
- ¼ cup cocoa powder
- ¼ cup almond butter (see Notes for fat-free version)
- ¼ cup maple syrup OR ¼ cup + 2 Tbsp date paste
- 1 tsp vanilla extract
- ½ tsp almond extract


1. Pulse frozen cherries and cocoa powder in a food processor until cherries are broken up into small pieces. (About the size of peas.)
2. Add remaining ingredients to food processor. Pulse, scraping 2-3 times as you go, until almond butter is just incorporated. Don't overmix!
3. Serve immediately for soft serve texture. Or, transfer to a storage container, place plastic wrap directly on the surface of the ice cream, and freeze for 2-3 hours or overnight for a more traditional ice cream texture. (See Notes.)


Fat-free version: Omit almond butter and reduce cocoa powder to 3 Tbsp.

Strawberry version: Use 1 lb strawberries instead of cherries. Add an extra 2 Tbsp maple syrup (or 3 Tbsp date paste). Add an extra ½ tsp of almond extract.

For firmer ice cream: Freeze 2-3 hours or overnight with a piece of plastic wrap pressed directly onto the surface of the ice cream. If freezing overnight, thaw on the counter for 15-30 min, or microwave for 15-20 sec before serving for easier scooping.


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