Vegan Cherry Garcia Ice Cream

Vegan Cherry Garcia Ice Cream using creamy, homemade cashew milk. Naturally sweetened with medjool dates; heavy on the cherries & chocolate chunks.

For the Homemade Cashew Milk:
1 cup raw cashews
3½ cups filtered water
pinch fine sea salt

For the Ice Cream:
1 can full fat coconut milk
1½ cups homemade cashew milk
7 pitted medjool dates, soaked for an hour & drained
½ teaspoon vanilla bean powder
pinch fine sea salt
1 cup fresh or frozen pitted cherries, roughly chopped
½ cup vegan dark chocolate chunks (or chips), divided

View the full recipe at Pickles & Honey →