Ingredients

The following ingredients have 6 Servings
  • 1 cup raw cashews ((soaked overnight))
  • 13.5 oz full fat coconut milk
  • 3 tbsp coconut oil
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 2 cups pitted cherries
  • 2 tbsp maple sugar
  • 1/2 tsp ground cardamom

Instruction

  • Preheat the oven to 400 degrees fahrenheit.
  • In a small bowl, add the cherries, maple sugar and cardamom. Stir to combine and evenly coat the cherries.
  • Place the cherries on a small, rimmed baking sheet and place in the oven. Cook for 10 minutes, stir, then cook 5 minutes more.
  • Remove the cherries from the oven and transfer the cherries and their juice into a glass container (I use this one). Slice the cherries with a knife, so they're approximately quartered in size. Place in the refrigerator.
  • Add all of the ice cream ingredients to a high-powered blender. Blend until smooth and creamy. Transfer the ice cream base to a covered bowl and place in the refrigerator for at least 4 hours. The more chilled the better.
  • Pour the ice cream base into an ice cream maker and proceed according to maker directions.
  • Place half of the ice cream base into a small loaf pan, then spread half of the cherry mixture on top. Add the remaining ice cream and top with the remaining cherry mixture.
  • Place in the freezer and freeze for at least 3-4 hours.
  • Remove from freezer 10 minutes before eating to more easily scoop the ice cream.