
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 |
1. | Preheat the oven to 400 degrees fahrenheit. |
2. | In a small bowl, add the cherries, maple sugar and cardamom. Stir to combine and evenly coat the cherries. |
3. | Place the cherries on a small, rimmed baking sheet and place in the oven. Cook for 10 minutes, stir, then cook 5 minutes more. |
4. | 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. |
5. | 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. |
6. | Pour the ice cream base into an ice cream maker and proceed according to maker directions. |
7. | 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. |
8. | Place in the freezer and freeze for at least 3-4 hours. |
9. | Remove from freezer 10 minutes before eating to more easily scoop the ice cream. |
Leave a Reply