Growing up we looked forward to the special occasions when we would have ice cream cake. Not only did it hit the spot as a sweet frozen treat, but there was also the delicious crunchy and fudgy filling. I would try to swap my vanilla section for someone’s chocolate fudge section. Though they got more volume, I felt like I was getting the better end of the deal!
These treats offer that ice creamy mouthfeel and sweetness with a fudgy crust and crunchy topping. Perfect for special occasions or storing in the freezer for a quick treat.
Dr. Greger’s daily dozen checklist includes 3 servings of “other fruit” and one serving of “berries.” They are important enough that they get their very own category! Though they aren’t technically a berry (a lesson that I learned the hard way while during a 4-H food project), cherries count as a berry. They’re so nutrient-rich and full of antioxidants that they’re on the same level as blueberries, strawberries goji berries and raspberries!
As a side note, you can track your daily dozen on the free app “Dr. Gerger’s Daily Dozen.” This offers a fun and easy way to track, and it’s a million times easier than tracking calories.
I used this Ninja Food Processor
to make these treats. The larger jar offers plenty of space for making both the crust and the filling.
Plant-Based Frozen Chocolate Cherry Delights
Ingredients
Method
- Drain dates and add all crust ingredients to a food processor and blend until a sticky dough forms. Stop to scrape down sides as needed. Some remaining almond chunks are okay.
- Line 16, 1 cup muffin tins with with cupcake liners.
- Divide crust between the 16 cups and press dough into the bottom of each liner. It's okay if crusts are not perfectly even.
- Add all filling ingredients (start with 1/2 cup almond milk) to food processor or blender (if your food processor is smaller, a blender may be necessary).
- Blend until smooth, adding almond milk, 2T at a time, as needed. You'll want a thick milkshake-like consistency.
- Divide cherry filling evenly among the 16 crusts. To settle the filling into the tins, lay a hand-towel flat on the counter, hold the muffin tray parallel over the towel and gently tap the tray flat on the towel 3-4 times.
- Sprinkle a pinch of cacao nibs on top of the filling. Place tray in the freezer. Serve after freezing for 2-3 hours for best consistency.
- If storing, simply transfer to a sealed container after 5-6 hours until ready to serve.
I need to switch a couple of ingredients to make this nut-free for my gang 😉 In ace of the almonds for the crust … should I try oats?? Not sure what nut-free food would give a similar consistency? ?? What abour rice milk in place of the Almond milk?
Great idea swapping rolled oats for the almonds. I haven’t tried this but you may end up with less crunch in the crust. I would expect the flavor to be very similar. I’m definitely going to try this out! And rice milk would be a great replacement for almond milk. Let us know how they turn out!
Are these sweet or tart cherries?
Great question! I used sweet dark cherries.