#AdanolaRecipes: Vegan and Paleo Cherry Bakewell Ice Cream

During last week's heat wave in our home city, Manchester, ice cream was a popular topic of conversation in the Adanola office.

Due to this, we were inspired to look into healthy recipes for a cold treat and came across this summer-appropriate version of the classic British favourite; the Cherry Bakewell.

This recipe is completely vegan, gluten free, paleo and free from refined sugar! It doesn't get much better than that does it?


360ml Full-fat Coconut Milk

1 tbsp Arrowroot powder

60ml Maple syrup

1 cup Pitted cherries

1 tsp Almond extract



1. Mix all ingredients together in a blender until smooth 

2. Pour the contents into a pan and bring to boil. Once boiling, remove from the heat and whisk until smooth and thick.

3. Pour into a container and chill over night.

4. Check on it and whisk again a couple of times to avoid it turning icy.


To Serve:

Either eat as it is or top with flaked almonds and extra cherries!




Leah Gibbons