Cherry ice cream


So, summer is coming to an end. It’s still way too hot outside, but apparently it’s the last day of this kinda weather, at least over here in Poland. I’ll be honest, I can’t wait till autumn. We’ve been cooking with pumpkin a lot already, but I wanted to share a recipe that kept me alive this past couple months.


For this recipe you can use any frozen fruit you like – I use cherries because I still have a lot of them in my freezer. The ice cream are vegan and healthy – there is no sugar here. The sweetness comes from agave syrup (or honey), and cherries themselves.

If the weather is still giving you a hard time, give these ice cream a try!

Cherry ice cream

  • Servings: 1 generous serving
  • Print


  • 7oz frozen cherries (or other fruit)
  • a splash of soy (or almond) milk
  • 1 teaspoon chia seeds
  • 1 teaspoon agave syrup (or honey if not vegan)
  • + handful of rolled oats, raisins or other additions


  1. Place frozen fruit in a bowl along with milk and blend them together.
  2. Once smooth, add chia seeds, agave syrup and oats and blend again until reaching the desired consistency.


  • 200gram mrożonych wiśni (lub innych owoców)
  • mleko sojowe (lub inne roślinne) na oko
  • łyżeczka nasion chia
  • łyżeczka syropu z agavy (lub miodu, jeśli lody nie muszą być wegańskie)
  • + garść płatków owsianych, rodzynek lub innych dodatków


  1. Umieść owoce w misce. Dodaj mleka i miksuj, aż masa będzie gładka.
  2. Dodaj nasiona chia, syrop z agawy i płatki owsiane, miksując znowu do uzyskania pożądanej konsystencji.

2 thoughts on “Cherry ice cream

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