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.

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