The local fruit is gorgeous this summer, and black cherries just started ripening this week! Roadside stands are popping up everywhere with local washed cherries. The temperatures are on the cooler side, so they were a few weeks behind, but it was worth the wait! In this Black Cherry Ice Cream recipe, I included toasted brazil nuts. Their flavor is enhanced with toasting, and they add a nice crunch, plus the added benefit of selenium. Cherries are one of the few known food sources of melatonin, which can help you get a good nights sleep and are anti-inflammatory. If you are just beginning a Low FodMap diet, cherries are at the higher end of the FodMap spectrum, but still allowed, so stick to one serving of ice cream. This recipe comes together fast with only six ingredients.
2 Cups Black Cherries, pitted and chopped
1 Can Full Fat Coconut Milk (no additives if SCD Diet – Aroy-D is superior to Natural Value in flavor and consistency)
1/2 Cup Clear Honey
1/2 Cup Raw Brazil Nuts
2 Tablespoon Coconut Oil, Melted
1 Tablespoon SCD Legal Pure Vanilla Extract
Preheat oven 350°. Coarsely chop the brazil nuts and toast in the oven for 7 to 9 minutes until starting to brown. Set aside to cool.
With a blender, puree the Coconut Milk, Honey, Melted Coconut Oil, Vanilla Extract and 1 Cup of the Black Cherries. Stir in the remaining Black Cherries and refrigerate for 4 hours. Churn in ice cream maker and stir in the Brazil Nuts during the last five minutes.
Makes 8 Servings.