Ingredients

200 ml coconut milk
200 ml plain rice milk with no added sugar
3 tablespoons shredded coconut
60 g whole cane powdered sugar
1 cup fresh cherries, seeds removed
3 tablespoons agave syrup
a pinch of vanilla powder

Makes 2-4 servings.

Directions

Pour the coconut milk and rice milk into the bowl of your mixer, add the shredded coconut and the sugar and process until smooth. Put the mixture into the fridge for about 30 minutes. Place the cherries in a bowl, add the agave and vanilla, stir and let marinate in the fridge until it’s time to use them. Take the coconut milk based mix out of the fridge, transfer it into your ice cream maker and process according to the manufacturer’s instructions. 30 minutes should be enough to make a creamy, rich ice cream. Approximately 10 minutes before the end of the cycle, add the chilled cherries and their juice. At the end of the cycle, remove the ice cream from the machine and divide it into bowls or glasses. Eat your ice cream right away. If you can’t, keep it in the freezer until serving time.