This paleo chocolate chip ice cream with roasted cherries is easy, rich, a bit tart, and totally delicious. With a vegan chocolate chip ice cream base, inspired by Italian stracciatella, it layers heady, roasted cherries, producing the perfect creamy, tart, chocolatey combination. Such a fantastic paleo ice cream recipe (or vegan ice cream recipe, if you prefer!). You absolutely must try this paleo chocolate chip ice cream with roasted cherries while the fruit is still in season.
Preheat the oven to 400°F. Combine the cherries, 1/4-1/3 cup maple syrup, and arrowroot in a 9-inch square baking dish, tossing to mix. Roast for 30 to 40 minutes, until the juices are thickened and bubbly, stirring every 15 minutes. Let cool completely.
Combine coconut cream, 1/2 cup maple syrup, and vanilla extract in a blender and process until smooth and frothy, about 3 minutes. Pour into fully frozen ice cream maker bowl and churn according to manufacturer directions.
Meanwhile, melt chocolate chips and coconut oil together in a small bowl. Microwave 1 minute then stir very well. Continue microwaving in 30-second bursts, stirring very well in between each burst; it won't take very long. Let cool.
After ice cream maker has run about 35 minutes and ice cream mixture is about the texture of soft serve, slowly drizzle all about 2 tablespoons of chocolate mixture into ice cream maker whilst churning. Turn off ice cream maker and scoop half into loaf pan. Spread half of the cooled roasted cherries on top of ice cream, then scoop remaining half of ice cream on top of cherries. Finish with remaining cherries. Drizzle surface with remaining chocolate mixture. Freeze 1-4 hours before serving to allow to harden as desired.
Freeze 1-4 hours before serving to allow to harden as desired.