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Bourbon Soaked Cherry Vanilla Bean Ice Cream in a bowl ready for sharing.

Vegan Bourbon Soaked Cherry Vanilla Bean Ice Cream

Bourbon soaked cherries complement rich vanilla bean in this vegan, soft* ice cream. Easy to put together and packed with wholesome ingredients. A summer crowd pleaser! This recipe is vegan and gluten free!
Course Dessert
Cuisine Vegan
Keyword Cherry Ice Cream, Dairy Free Ice Cream, Egg Free Ice Cream, Vegan Ice Cream
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 5 Servings
Calories 460kcal
Author Vanilla And Bean


  • 1 3/4 C Full Fat Coconut Milk 386g, 1 Can. I like Thai Kitchen
  • 1 Whole Vanilla Bean beans scraped, pod reserved
  • 1 C Pitted Fresh Sweet Cherries such as Bing quartered and halved., 144g
  • 3 Tbs Maple Syrup
  • 3 Tbs Bourbon Whiskey
  • 2 tsp Vanilla Extract I use Rodelle
  • 1 C Raw Cashews soaked in very hot water for 10 minutes or soaked in room temperature water overnight, rinsed and drained, 122g
  • 1/4 C Water 59g
  • 1/2 C Light Brown Sugar packed, 105g
  • 1/4 tsp Sea Salt


  • Place the ice cream maker freezer container in the freezer 24 hours prior to making the ice cream.
  • In a small saucepot add the coconut milk, vanilla beans and pod. Bring to a boil, remove from heat and allow to steep and cool while the cherries are prepped.
  • In a lidded container, add the cherries, maple syrup, bourbon, and extract. Lid and store in the fridge until just before churning.
  • Into a high speed blender, (I use VitaMix), pour in the coconut milk including the beans and pod, drained cashews, water, brown sugar, and sea salt. Blend on medium-high speed for 30 seconds. Scrape down container. Blend again until silky smooth, about 30 seconds. It will get steamy - this is okay. Pour base mixture into a lidded container and store in refrigerator for at least 8 hours.
  • Before churning, strain the cherries, reserving the bourbon mixture. Pour the bourbon mixture into the cashew base mixture and stir well.
  • Line a loaf pan with parchment paper and place in freezer just before churning.
  • Churn the base according to manufactures directions (mine takes about 25 minutes).
  • Just a minute or two before the ice cream is finished churning, add the cherries. At this point, the ice cream may not be soft enough for the machine to distribute the cherries. If not, be sure to incorporate by hand-mixing in the cherries to evenly distribute them into the ice cream.
  • Spoon the ice cream into the loaf pan. Pressing the ice cream down into the pan making sure there are no air gaps. Store in the loaf pan, placing parchment directly on top of the ice cream and then place it in a plastic storage bag (I use an old bread bag).
  • The ice cream is ready when it is the desired consistency. It can be served right away if soft serve is desired. If a more firm, yet slightly soft, ice cream is desired, allow to rest overnight.
  • Store covered in the freezer for up to a week.


*The addition of alcohol in this recipe makes a softer ice cream.
Prep and cook time does not include soaking, refrigeration and freeze time.
Adapted from Dark Chocolate Cocoa Nib Ice Cream


Calories: 460kcal | Carbohydrates: 45g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Sodium: 138mg | Potassium: 462mg | Fiber: 1g | Sugar: 34g | Vitamin A: 18IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 5mg