This recipe is gluten-free and dairy-free. The number of sandwiches depends on the size cookie cutter you use.
1 (16 ounce) jar maraschino cherries
2 cans full fat coconut milk – cold (refrigerate or put in freezer until cold))
1/3 cup agave (or sugar)
2 teaspoons pure vanilla extract
Pinch kosher or fine sea salt
Line a rimmed jellyroll pan with plastic wrap.
Drain the maraschino cherries reserving 1/3 cup of the syrup. Dry the cherries
with a paper towel and coarsely chop. Put the cold coconut milk, reserved cherry
syrup, agave and vanilla extract in a blender. Process for 2 – 3 minutes until smooth
and frothy. (If your blender is not very big you can do this in two batches.) Pour
into an ice cream maker and process for about 20 – 30 minutes or per the manufacturer’s
directions. During the last 2 or 3 minutes of processing add the chopped cherries.
Spread the ice cream evenly onto the prepared jelly roll pan in a thickness of 1
– 1 1/2 inches. Depending on the size of the pan the mixture may not take up the
whole pan; that is ok. Put into freezer and freeze until firm, at least an hour.
Cut the ice cream using the same cookie cutter as you made the cookies with.
Alternately you can just put the ice cream into a freezer proof container with a
lid and let it harden up for about an hour them scoop the ice cream placing one
scoop of ice cream between two cookies and gently pressing down.
To assemble place the ice cream between two cookies and gently press. Can be
stored in the freezer for up to a week, wrap with plastic wrap or store in a freezer
Makes about 12.
Recipe developed by Carol Kicinski.
Recipe and photo credit: National Cherry Growers Foundation.