If using an ice cream maker, make sure the bowl for your ice cream maker has been in your freezer for 24 hours.
If using raw cashews instead of cashew butter, soak the cashews overnight as well. Rinse and place in a blender. Blend until the cashews become creamy - you are making cashew butter - about 5 minutes.
2 cups cashews, soak overnight and rinse
Pit and slice cherries, sprinkle with lemon juice and roast for 15 minutes at 300 F. Watch them though, if they look like they are roasted remove them, they burn easily. Chill.
Make Ice Cream
If using soaked cashews, rinse and add those to a blender, and the milk and maple syrup and blend until smooth, about 1-2 minutes.
2 cups cashews, soak overnight and rinse, 1 cup dairy-free milk, ⅓ cup maple syrup, pinch of salt, 1 teaspoon lemon juice
Stir in the roasted cherries and chocolate chips or chunks.
1 cup fresh pitted dark cherries, ½ cup chocolate chips, mini
If using an ice cream maker, chill the mixture in the refrigerator for 30 minutes and churn for about 20 minutes, although follow the directions for your particular machine.
If creating a no churn soft serve, pour the ice cream in a parchment-lined loaf pan or an ice cream container. Freeze until scoopable texture; eat right away for a soft serve.
Storage
Keep ice cream covered and frozen for about two weeks.