Recipe: Cherry Cheesecake Ice Cream Dairy-Free
Recipe type: Dessert
Serves: 8
  • 1 cup raw cashews, soaked overnight
  • 32 cherries, pitted and cut in half
  • 6 egg yolks
  • ½ cup honey
  • 6 T. freshly squeezed lime juice
  • 1-1/4 cup cream of coconut milk, harvested from 2 cans full fat coconut milk - (you are harvesting the cream that rises to the top of canned coconut)
  • 1 teaspoon vanilla
  1. Refrigerate the coconut milk overnight so that the cream can solidify and is cold when you make the ice cream.
  2. Soak 1 cup of raw cashews with ½ teaspoon sea salt overnight.
  3. Drain the liquid from the cashews and place in the refrigerator while preparing the other ingredients.
  4. Pit 32 cherries and cut them in half. My favorite device is the
  5. Progressive International GPC-5000 Cherry-It Multiple Cherry Pitter.
  6. Place the egg yolks, ½ cup honey and 6 tablespoons freshly squeezed lime juice into a small saucepan.
  7. Stirring constantly, heat until simmering and cook until the temperature rises to exactly 170°F.
  8. Remove from heat. Place in the freezer and stir every ten minutes until chilled.
  9. Remove the soaked cashews from the refrigerator and place in a powerful blender with 8 of the cherries. I used my Magic Bullet which worked great.
  10. Blend the mixture until the cashews are completely smooth. If using a regular blender you may need to stop and stir, and with the Magic Bullet I took the cup off and shook it, then blended for 30 seconds, several times.
  11. When the lime and egg mixture is completely chilled, pour into a bowl and add the coconut cream and the remaining cherries.
  12. Add in the vanilla and stir.
  13. Add in the cashew cream and cherry mixture and stir.
  14. Place in the ice cream maker and stir until thickened.
If you have an ice cream maker like mine, the Donvier Chillfast 1 Quart Ice Cream Maker, make sure the insert is in the freezer for at least 7 hours prior to making ice cream. I like to keep the insert in the freezer at all times so that I can make ice cream if the urge strikes. If you can have dairy products, feel free to substitute the coconut milk cream and cashews with yogurt made from cream or kefired cream.
Recipe by GAPS Diet Journey at