I am a huge fun of cherries and tend to eat them throughout the year. Why? Because cherries are extremely healthy and taste great! In addition to a hefty amount of antioxidants, they help to reduce inflammation and support healthy sleep because of naturally occurring melatonin, although not in the amount to make you sleepy during the day if you like to have cherries for breakfast, as I do.
I’ve come up with this cherry ice cream when I wanted to prepare a quick treat with a few ingredients involved. If you already follow the autoimmune protocol you know that dairy-free often implies the use of coconut milk or coconut cream instead. To make this recipe I opted for coconut cream and to make it zesty I decided to add crystallized ginger. Initially I added five ginger pieces, could hardy taste any ginger, so I doubled the portion for extra spiciness.
- 1 cup sweet cherries, fresh or frozen
- 2 small ripe bananas or 1 large
- 10 pieces crystallized ginger*
- 1 cup coconut cream
- 1 tablespoon lemon juice
This ice cream comes out pretty gingery, so feel free to adjust ginger amount to your liking.