The tartness of the cranberries makes a beautiful counterpoint to the sweetness of the white chocolate.

YIELD: 1 QUART

INGREDIENTS

• 6 ounces fresh cranberries
• ½ cup apple cider
• ½ cup unrefined sugar
• 1 vanilla bean, split and seeded, pod saved for another use
• Pinch of salt
• 2 cups coconut milk
• 1 cup vegan coconut creamer
• ½ cup vegan white chocolate chunks
• ½–1 cup dried cranberries

PREPARATION

1. In a medium saucepan, bring cranberries, apple cider, sugar, vanilla bean, and salt to a boil, stirring constantly.
2. Continue to boil until cranberries start to burst and the mixture has a bit of a thick consistency.
3. Remove from heat, and cool to room temperature.
4. Purée cranberry mixture in a blender.
5. Stir in coconut milk and creamer.
6. Refrigerate 4 hours to overnight.
7. Add to ice cream maker and follow manufacturer’s instructions for freezing.
8. Before storing in freezer, fold in white chocolate and dried cranberries.