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Roasted Cherry Coconut Ice Cream w/ Chocolate Cherry granola (Vegan): A Partnership with Michele’s Granola x WinniE’s Bakery

Hey guys! This recipe is one I am equally incredibly proud of and sad to share. I am only sad to share, becasue this recipe bring to conclusion the partnership between WinniE’s Bakery and Michele’s Granola, but, not to worry. We will always remember this creative and delicious time together! Plus, this recipe ends on a note of adaptiveness and inclusion. Two things we are big on here at WinniE’s Bakery—it’s VEGAN, i.e. dairy free ICE CREAM! This recipe was such a delight to develop and try, and try, and try again. I found myself thrilled by the notion I was creating outside of my norm, something delicious and innately VEGAN; without trying to make something this is in fact the antithesis. Coconuts and cherries are such a natural pairing, one I wish I saw more often quite honestly. So, when I saw the flavor profile for the Chocolate Cherry granola, I thought to myself what is one flavor the would complement these two, completeing the “trifecta of flavor”? But, still able to shine? Almost instantly I thought of coconut. And so, was born the inspiration for this recipe. Plus, who doesn’t want something indulgent without all of the usual guilt that follows. Right! My advice, give this recipe a try. Enjoy!



Roasted Cherry Coconut Ice Cream w/
Chocolate Cherry granola-Vegan

Roasted Cherries-
6oz cherries (rinsed & very ripe)
2 tbsp. coconut sugar
Dash of salt & pepper
1/4 c brandy (if you have it)

Preheat, the oven to 450 degrees.
Prep a baking sheet, by lining with parchment paper and setting aside. Carefully, using a straw or pitter, remove the pits from the cherries.

In a MED bowl, combine the cherries, sugar, salt and pepper—toss using your hands.

Pour the cherries out onto the prepared baking sheet. Allow to roast in the oven for 7-10mins. Remove from the oven and pour the brandy onto the cherries and lightly shake round the pan to incorporate the brandy with the cherries. Place back into oven to finish roasting for an additional 3-5mins, watching to make sure the sugars don’t burn. Remove from the oven and allow to cool on a wire rack, for 15mins.

Coconut Ice Cream-
Ingredients: makes 4- 6 servings
1 3/4 c coconut milk (full fat)
1/4 c coconut cream
1/4 c honey or agave
2 tsp coconut sugar
1/8 tsp salt
1 tsp vanilla extract
1 c roasted cherries
Cherry Chocolate granola

In a LRG bowl, whisk to combine the coconut cream & milk, sugar, honey and/or agave, salt and vanilla extract. Then, evenly pour the mixture into an ice tray or (2). Place in the freezer to fully harden, for about 2-4hrs.

Once frozen, remove the coconut cubes. Drop the cubes into a blender and blend on high, until the cubes become a smooth ice cream. Pour the blended ice cream into the same bowl from before. Using a larger spoon or rubber spatula, gently fold in the cherries. For a “soft-serve” consistency serve as is. For a “scoop” consistency, place back into the freezer for an additional hour. Top with the Cherry Chocolate granola and enjoy!

Chef Note: To make the ice cream truly Vegan use agave not honey. For those who truly enjoy a crunch, after blending the coconut cubes into ice cream, fold in 1/2 c of the granola, with the roasted cherries. When ready to eat, top the ice cream with the remaining 1/4 c.



All photo taken by: Meghan of Meghan Elizabeth Photography


Michele’s Granola


Special Thanks to: my niece Emi for being myour little model and for doing so well to not eat the ice cream, before the photos were taken.