Vegan Cherry Ice Cream

SERVINGS: 4 servings

INGREDIENTS:

• 15-ounce can coconut cream, refrigerated overnight
• 12-ounce bag frozen cherries

INSTRUCTIONS:

Scoop the coconut cream from the can, leaving behind the water, and add to a blender.

Add the frozen cherries and blend until smooth.

Transfer the mixture to a metal loaf pan and freeze for one hour or until firm but still soft.

Top with your favorite toppings! 

NOTES:

Refrigerating the coconut cream overnight will cause the cream to solidify apart from the water.

You can freeze the ice cream for longer but it will become very solid. In that case, allow it to sit out at room temperature until scoopable.