Vegan Cherry Garcia Ice Cream

Yield 6-8 servings

Homemade Cashew Milk:

  • 1 cup raw cashews
  • 3 1/2 cups filtered water
  • Pinch of fine sea salt

Ice Cream:

  • 1 can full fat coconut milk
  • 1 1/2 cups homemade cashew milk
  • 7 pitted medjool dates, soaked for an hour & drained
  • 1/2 teaspoon vanilla bean powder
  • Pinch of fine sea salt
  • 1 cup fresh or frozen pitted cherries, roughly chopped
  • 1/2 cup vegan dark chocolate chunks (or chips), divided

1. Prepare the cashew milk by soaking the cashews in filtered water for at least 4 hours in the refrigerator (overnight is okay too). Once soaked, drain and rinse the cashews.

2. Add the cashews, water and salt to a blender and blend on high for about 1 minute, or until the cashews are broken into very fine pieces.

3. Reserve 1 1/2 cups of the cashew milk for the ice cream recipe, and store the remaining milk in a covered container in the fridge.

4. You can add more water to the remaining milk for a less rich consistency. Homemade cashew milk should keep for 2-3 days. In the future, feel free to play around with the ratio of water to cashews. I typically use 1 cup cashews: 4 cups water, but I wanted a creamier texture for the ice cream.

5. Next, make the ice cream by adding the coconut milk, cashew milk, dates, vanilla, and sea salt to the blender and process until very smooth.

6. Pour the milk mixture into an ice cream maker for about 20-25 minutes, or until the texture resembles soft-serve.

7. While you’re waiting for the ice cream, chop 1/4 cup of the chocolate chunks to create smaller slivers. You want a mix of small chocolate pieces and chunks in the final product.

8. Once the ice cream resembles soft-serve, fold in the chocolate and cherries until they’re evenly incorporated into the ice cream.

9. Enjoy immediately, or place the ice cream in a freezer-safe container and allow to firm up in the freezer for a couple of hours or overnight.