Bourbon Cherry Ice Cream Sandwiches

Hi there! I’m over at my lovely friend Dianna’s blog The Kitchen Prep, guest posting for Ice Cream Social Week, hooray!! My contribution involves booze, chocolate and cherry ice cream, so scoot on over there and check it out. (Here is the link!) Also, there is a giveaway happening for this ice cream event, so make sure you get into that too!

Cherry Bourbon Ice Cream Sandwiches

Ice cream has long been a favorite in my house, from licking a cone clean during the summer at my favorite
custard stand (pre-vegan days) to trying my hand at making ice cream at home in the recent months, it
seems like I always have ice cream in the works or on the brain. A year or so I ago I finally splurged on
an ice cream maker, envisioning weekends filled with homemade coconut milk ice cream and adding in
fresh berries as the summer progressed. Unfortunately, I ended up dropping my ice cream maker and
had to send it to the small kitchen appliance graveyard, ack! On the other hand, now I have extra room
for more kitchen gadgets and have to find other ways to satisfy my homemade ice cream cravings.

Roasted Strawberry and Vegan Lemon Ice Cream

Strawberry Lemon Ice Cream // The Frosted Vegan

Strawberry Lemon Ice Cream // The Frosted Vegan

Strawberry Lemon Ice Cream // The Frosted Vegan

My grandparents used to own a soda fountain/ drugstore in Illinois way back when my dad was still in high school. I’ve only seen pictures and heard stories about the shop, but often I wish I could go back in time and see just how the soda fountain looked, how things worked and the pies that graced the front case. The story has been told to me that the pies especially made for the soda fountain were so popular, that customers would come in to reserve their slice in the morning before going to work. Back in the days where lunch breaks were, without a doubt, always taken and enjoyed, and pie was always a no-brainer after lunch (can we go back to this?), reserving a piece of pie at the local store didn’t seem so absurd. My grandparent’s soda fountain has long since closed and been turned into something else, I’m sure, I was lucky enough to gain a few of the dishes and mementos from the store. One of the my favorite items from the fountain is this ice cream dish, big enough to hold a banana split, but always perfect for an extra large helping of homemade ice cream.

Strawberry Lemon Ice Cream // The Frosted Vegan



Strawberry Lemon Ice Cream // The Frosted Vegan Strawberry Lemon Ice Cream // The Frosted Vegan

As I’m sure everyone is, I’ve been wishing for warmer weather (Just 40s, that’s all I ask for!) and more reasons to eat ice cream. The strawberry and lemon flavors are a perfect reminder that someday, before we know it, I’ll be cranking the air conditioner to high, sweating more than usual, and counting a dish of ice cream as a perfectly acceptable afternoon snack on the patio.

Strawberry Lemon Ice Cream // The Frosted Vegan

Also, I need to tell you that right after making this ice cream, I dropped my ice cream maker on the floor..ack! Here’s to hoping it still works! I also chose to serve mine as a banana split over a banana with pistachios, chocolate sauce and shredded coconut.

Strawberry Lemon Ice Cream // The Frosted Vegan   Strawberry Lemon Ice Cream // The Frosted Vegan

Strawberry Lemon Ice Cream // The Frosted Vegan

Strawberry Lemon Ice Cream // The Frosted Vegan

Note: I roasted the strawberries before making this ice cream, but I don’t think it is completely necessary and can be easily skipped to save time! Also, if you don’t have an ice cream maker, this can easily be whisked together, poured into a dish and frozen to make an easier version of ice cream.


Roasted Strawberry and Lemon Ice Cream



  • 2 cups strawberries (hulled and chopped)
  • 1/4 cup granulated sugar
  • 1 can coconut milk (full fat, do not use light coconut milk, it just won’t work!)
  • 1/2 can coconut cream (if you can’t find coconut cream, feel free to use more full fat coconut milk)
  • Juice and zest of 2 lemons
  • 1 cup powdered sugar
  • 2 tablespoons vanilla extract


  1. Toss the strawberries in a bowl with the 1/4 cup sugar and set aside.
  2. In a large bowl, whisk together the coconut milk, coconut cream, juice and zest of lemons, powdered sugar and vanilla extract. Whisk all ingredients together until combined.
  3. If using an ice cream maker, make sure the bowl is pre chilled and make ice cream according to manufacturer’s directions. I let mine churn for about 20-30 minutes, but this may vary.
  4. When ice cream is done, pour into a dish and freeze for an additional 2-4 hours, or until firm. To serve as a banana split, serve over a banana halved with nuts, chocolate sauce and additional toppings.

Crunchy Caramel Apple Crisp Ice Cream

Hereeee we go. I mean, let’s talk about this ice cream for a hot second.



This ice cream idea popped into my head while I was driving a couple of weeks ago. I had just picked up a few apples from a cute apple farm stand at the farmer’s market and, while I love eating apples straight up, I really needed to give my ice cream maker a workout. Over the summer I was too obsessed with putting everything on a stick (i.e. making things in popsicles, including breakfast) to give my ice cream maker the proper attention it deserved. I kept swearing to myself all through August that today was the day, I was going to churn together ice cream and share it with you. Buuuut then Bravo network happened..and naps..and pretty much every other distraction ever (hello, did you know you can order from TJ Maxx online now? Trouble.).


Finally, I was all “let’s put these apples in dessert” but then my brain screamed “Apple CRISP ICE CREAM”. Ok now we are talking. After this my dessert brain really went haywire and decided to throw caramel in the mix. Alright I’m just itching to make this at this point. I knew I would be using coconut milk for the base, so I rolled my happy self to Trader Joe’s during lunch one day (For some reason  I almost typed Trader Hoe’s, um no.) and went on a coconut milk purchasing spree. I think I ended up with 4 cans total, but really, how many cans does one need before it’s a serious problem? I think 4 is the beginning.



Finally I had all the ingredients I needed to get this frozen gold going, right? Wrong. I prepped my ingredients the night before and dreamed of ice cream heaven the next day after work. Then I arrived home last  Tuesday and discovered that in my ice cream stupor I forgot to put the ice cream maker bowl in the freezer. Excuse me, there won’t be any ice cream today? I’ll be eating chocolate chips out of the container thank you. So here we go, put bowl in freezer, wait until tomorrow..then apple crisp ice cream will finally come to life.



The next day, it was time. Time for the ice cream to finally be made! First of all, the only downside of this ice cream is the preparation of the individual components. I recommend prepping them the day before or you will be struggling to have everything timed out correctly. BUT, don’t get me wrong, it is utterly worth the effort. I chose to chop the apples, make the caramel, and whiz together the crisp mix the day before, which made the whole process much smoother. Tossing the apples in a little lemon juice will save them from looking all brown and icky looking.



I need to stop you for a minute and tell you about the caramel sauce. It’s seriously just dates, salt, and almond milk. That’s it. But  I can’t take credit for it. Izy is pretty much a genius and if I ever go to England I would totes eat dessert with her. The end

Anywho, the caramel recipe is for a double batch, which you will definitely want. I spilled some caramel sauce on the food processor when I was pouring it into a jar and gave a fleeting though to licking the leftover that had to be wiped up off the kitchen sponge but don’t be skeeved out because I didn’t actually do that (because who does that? Let’s be real though, that thought happened).



Once your coconut milk is churned half of the caramel sauce is added, along with some of the apples and crisp topping. Don’t be like me and push the capacity of your ice cream maker and watch as it almost-totally comes close to-oh my gosh it’s going to happen overflow. It is better to start off with some and fold the rest in later. I did need to freeze mine in the pan for a wee bit longer just to firm it up a bit, but feel free to go with the texture that the ice cream maker produces. You could totally also switch out the apples for pears or any other crisp appropriate fruit, but the apples really do well in the ice cream. Now, come help me eat this stuff so I don’t fall asleep face first into my caramel sauce.


Caramel recipe adapted from Top with Cinnamon