Homemade cherry ice cream made in a blender or ice cream maker, with only 4 ingredients and is creamy and high in protein, as well as being vegan and dairy free.
If using an ice cream maker, make sure the bowl for your ice cream maker has been in your freezer for 24 hours.
Add raw unsalted cashews to a pot of boiling water. Let them sit for 10 minutes boiling, then rinse and blend into a creamy texture. You can also use cashew butter with only cashews in the ingredients.
Fresh Cherries: Pit and slice fresh cherries, sprinkle with lemon juice, roast for 15 minutes at 300 F, allow to cool, then muddle into a puree with a spoon.
OR Frozen Cherries: Blend frozen cherries with lemon juice into a puree.
Make Ice Cream
Use Blender: Blend soaked cashews, milk, maple syrup and salt until smooth.
OR Ice cream maker: If using an ice cream maker, chill mixture in the refrigerator for 30 minutes, then pour into chilled ice cream maker cylinder and process for about 20 minutes.
Either way, fold in chocolate chips and the roasted or blended cherry puree.
Pour into ice cream containers or into a parchment-lined loaf pan and keep frozen. The blended version will be more like soft-serve.