Vegan Amaretto Cherry Ice Cream

• Produce

  • 1 lb Sweet cherries, dark pitted
  • 2/3 cup Sweet cherries, dark pitted
  • 1 Sweet cherries, Dark pitted and chopped

• Refrigerated

  • 1 1/2 cups Soy milk, unsweetened plain

• Condiments

  • 5 tbsp Maple syrup

• Baking & Spices

  • 2 tbsp Brown sugar, organic
  • 1/8 tsp Salt

• Nuts & Seeds

  • 1 1/2 cups Cashews, raw

• Beer, Wine & Liquor

  • 2/3 cup Amaretto

Found on godairyfree.org

Description

Ingredients

• 1 pound (455 g) dark sweet cherries, pitted
• ½ cup (115 ml) amaretto
• 2 tablespoons (24 g) organic brown sugar
• 1½ cups (210 g) raw cashews, soaked in warm water for 1 hour
• 1½ cups (355 ml) unsweetened plain soy milk
• ⅔ cup (103 g) dark sweet cherries, pitted
• 5 to 6 tablespoons (75 to 90 ml) maple syrup
• 2 to 3 teaspoons (10 to 15 ml amaretto
• ⅛ teaspoon salt
• Dark sweet cherries, pitted and chopped

Directions

• Place all of the boozy cherry sauce ingredients in a small pan over medium heat and bring to a simmer, uncovered. Adjust the heat to medium-low and simmer for 15 to 20 minutes, stirring occasionally. You want the cherries to be soft and breaking apart a bit. The sauce should coat a spoon once it has cooled slightly.
• Transfer the sauce to a small bowl and refrigerate.
• Drain and rinse the cashews.
• Place the soy milk and cashews in a high-speed blender and purée until completely smooth.
• Add the rest of the ice cream base ingredients to the mixture and purée until smooth; you will see specks of cherry skins, which is fine.
• Pour the ice cream base into an ice cream maker and churn for 25 minutes or until thick but not frozen solid.
• In the meantime, prepare a 9 x 5 x 3-inch (23 x 13 x 7.5 cm) loaf pan by lining it with parchment paper.
• When the ice cream base is ready, take the cherry sauce out of the refrigerator. Begin filling the loaf pan, alternating layers of the base and the cherry sauce and making 4 layers of the base and 3 thinner layers of sauce. Drag a butter knife through the mixtures to create swirls.
• Place the ice cream in the freezer for 1 to 2 hours.
• When you are ready to serve, take the ice cream out and let soften for 5 to 10 minutes before scooping, if necessary.
• Garnish with fresh cherry pieces, if using, and serve in small bowls.