Another ice cream recipe for you! If you missed the previous two, last week  featured chocolate-banana-peanut butter “Elvis“ Ice cream and Maple Pretzel.

This is one of my favorites, a combination between vanilla ice cream and cherry pie. I received a big bag full of fresh cherries from my CSA this week and thought this ice cream would be the perfect place to showcase them. Adding crumble topping and creamy almond milk makes this even more special than regular cherry ice cream. I have had so much fun creating these ice cream recipes, perfect for these 100+ degree days we have been having in Sacramento.

Cherry Crumble Ice Cream

Ingredients:
1 1/2 cups soy creamer
1 1/2 cups unsweetened almond milk
1/2 tsp. cinnamon
3/4 cup sugar
2 1/2 tsp. vanilla extract
1 tsp. Xantham gum (can also use 2 tbsp. arrowroot powder)
1 cup chopped cherries
Crumble topping (recipe below)

In a blender combine the almond milk, xantham gum, sugar, and cinnamon together. Add the soy creamer, vanilla extract and pulse together a few more times.

Place in the fridge for 1 hour until chilled. Put into your ice cream maker and freeze according to your ice cream maker’s instructions. The last 5 minutes of freezing, add the chopped cherries and crumble.

Crumble Topping:
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Combine the brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal.

Three more ice cream recipes to come!