Our cherry tree unfortunately didn’t produce any cherries this year but my parents got lucky and their tree is loaded with delicious brilliant bright red Okanagan cherries! I am so excited to pick some cherries off the tree and send all my family and friends home with bucket loads. haha 😂
Well, today I’m kicking off the cherry season with this delicious Okanagan Cherry Cheesecake Ice Cream Sandwich recipe! A few years ago my cousin, Tori, from Fraiche Nutrition shared her recipe for Tropical Nice Cream Sandwiches on my blog (you can find that recipe, here!). So, this year I figured I would add to our online vault of ice cream sandwich recipes but this time with the perfect sunny Okanagan twist!
Now, I’ll be honest with you … I struggled a little bit with this recipe because let’s face it … I’m not as good of a baker as I am a cook! So, originally I attempted to make cookies for the sandwich (similar to the oat bar you would find at Starbucks!). I played around with it for a while and felt like it was a total flop but instead of throwing them out, I tossed them in the freezer and decided to go with a simple graham cracker recipe instead! Instead of fumbling around with the baking once again, Easton gave it a whirl and used this recipe from Cincy Shopper and she NAILED it! The graham crackers turned out perfectly!
In my opinion, the best kind of ice cream is really creamy, rich, and chewy so the key to making vegan ice cream is to make SURE that it’s high fat (hey, I didn’t say this was a healthy recipe!). I researched many ways on how to make the creamiest vegan ice cream and there were a couple of ingredients that continued to pop up. One is corn syrup (yes, again, not healthy but this is what we call a “sometimes” food … we don’t have it often and it really worked well for this recipe!) and the other is xantham gum! You only use a tiny little bit of xantham gum, it acts as a thickener and helps prevent separation of the ingredients!
Side note: This recipe is vegan but if you’re not into vegan ice cream (or, NICE cream, if you will ?) you could totally make this recipe by swapping the nut milk with heavy cream!
Remember earlier in this post when I said I attempted to make the cookies and I thought they were a flop so I popped them in our freezer? Well, after we whipped up this recipe I decided to crack open the freezer and see how they made out and to my disbelief they were INCREDIBLE! LOL! Maybe I AM a baker after all! ? So, I’ve decided that when peach season rolls around we’re going to do a peach crumble recipe with it! So, stay tuned for more!