When it is 94F outside and you can’t eat dairy, this recipe for homemade Sour Cherry Chocolate Chunk Non-Dairy Ice Cream is a definite refreshing treat!

As a woman of French descent, it was hard enough when I learned at 30 that I was celiac – and out went the croissants, but then, a little after 40 – out went the dairy. Mon dieu! The tragedy!

Aging is hard, especially for a proudly proclaiming foodie. But alas, at least I still have charcuterie and bacon to keep a smile on my face!

The coconut milk and honey in this sour cherry chocolate chunk non-dairy ice cream freeze to a creamy consistency that is so smooth and so satisfying, your dairy loving friends might steal this out from under you. I guarantee that it will be a crowd pleaser.

I’ve served this coconut-based ice cream in one of my favorite 222 Fifth dinnerware patterns – a bowl in the Gabrielle line.

sour cherry chocolate chunk non-dairy ice cream


Sour Cherry Chocolate Chunk Non-Dairy Ice Cream

Serves 4
Beginner Skills



  1. Blend coconut milk, 2 tbsp cherries (to tint the base pink), honey, almond extract, and vanilla extract in a high speed blender.
  2. Pour into ice cream maker or **metal casserole (in lieu of an ice cream maker – I like to use a metal casserole in the freezer, manually stirring every 30-45 minutes).
  3. Chop Theo chocolate into small chunks.
  4. Check the consistency of the ice cream after 1.5 hours, when it is starting to firm up, add in frozen chopped cherries and chocolate chunks.

Once firm, scoop the ice cream and serve each bowl topped with a single sour cherry.

*Dark cherries or Rainier cherries may be substituted for sour cherries.

**I use a vintage enameled steel 4 qt Dansk Kobenstyle

Allergen Alert:
Dairy Free, Soy Free, Gluten Free, Vegan