As you can guess by the name, the flavour of this ice cream is inspired by the classic British Bakewell Tart. In other words, it’s a Cherry & Almond ice cream but I can’t help but associate it with the aforementioned dessert!

Have you ever tried a Bakewell tart before? It’s very popular here in England and if you’ve ever tasted it, you’ll know why. The tart consists of shortcrust pastry, jam, almond frangipane and flaked almonds. SO good.

Then we have the Bakewell cake, or “Cherry Bakewell” which is decorated with icing and a glace cherry. Such a nostalgic treat for me! Which is why I think this might be one of my favourite ice creams yet. Definitely in the top 5…

But like I say, the flavour is essentially Cherry & Almond which famously pair well together. Cherry stones actually have a slight almond or marzipan flavour and so it’s only natural that the cherry flesh would pair so well with almonds.

They’re meant for each other.

Like me and this ice cream <3

If you’ve not tried coconut milk ice cream before, you are missing out, my friend. It makes the most creamy, smooth and deliciously sweet ice cream that more than definitely rivals the dairy variety!

I love the stuff so much, I even made a book dedicated to it. Read more about Coconut Milk Ice Cream.

Anyway, this ice cream is not only delicious but it’s free-from any refined or unhealthy ingredients and is suitable for so many diets.

This ice cream is:

Dairy-free & eggless

Vegan

Gluten-free & grain-free

Paleo-friendly

Free from refined sugars

Easy to make without an ice cream maker (see instructions below)

Yield: 6 Cherry Bakewell Ice Cream (Vegan + Paleo) Print Cherry & almond ice cream that tastes like Bakewell cake! Vegan & paleo-friendly. Prep Time 10 minutes Total Time 10 minutes Ingredients 360 ml / 1½ cups coconut milk, full-fat

1 tbsp arrowroot powder*

60 ml / ¼ cup maple syrup

1 cup pitted cherries

1 tsp almond extract

Optional 1 tbsp alcohol, such as vodka or gin**

Optional 1 tbsp beetroot juice, for added colouring (or use natural pink food dye)*** Instructions Mix all the ingredients, except the alcohol, together in a blender and mix until smooth. Pour into a saucepan and bring to a boil. Once boiling, remove from the heat and whisk until smooth and thickened. Stir in the alcohol, if using. Pour into a container and chill overnight. Instructions for using an ice cream maker Once the mixture is chilled, you simply need to add it to yourice cream machine, following the manufacturer's instructions. Once churned, add to a shallow, freezer-safe container and freeze for at least 6 hours or overnight. Instructions without using an ice cream maker If you have a stand mixer with a metal bowl, you can freeze the bowl overnight and "churn" the ice cream using the paddle attachment. Otherwise, you will need to whisk the mixture well before freezing it and may need to check on it a couple of times and whisk again to add lot's of air to it and prevent it turning icy. Notes *Arrowroot powder can be found in the baking aisle of the supermarket. You can also use tapioca flour or corn starch.

**The alcohol is to help keep the ice cream from freezing too hard.

***This isn't necessary as the ice cream will naturally be a subtle pink but if you want a bolder colour, use natural beetroot juice or vegan food dye.

If you’ve tried one of my recipes, I would love to see and hear about it! Leave a comment below and tag your social media posts with #WallflowerKitchen :-)