INGREDIENTS For the Ice Cream Base 1 can full fat coconut milk 1 can lite coconut milk 3/4 C. raw sugar 1 t. vanilla OR cherry extract if you can find it 1 C. fresh or frozen pitted cherries 1 T. fresh lemon juice For the Dark Chocolate Pieces 1/2 C. chopped vegan dark chocolate or vegan dark chocolate chips 2 T. coconut oil PREPARATION Make the dark chocolate pieces first: Melt the chopped dark chocolate and the coconut oil together over a double broiler on low-ish heat. Once fully melted, pour the chocolate mixture into an 8×8 pan lined with parchment paper or plastic wrap. Stick in the freezer and let chill til solid. While the chocolate mixture is chilling, blend coconut milks, sugar, lemon juice, vanilla and just a few of the cherries (for color) until completely smooth. Pour into prepared ice cream maker and let churn for 25-30 minutes. If you don’t have an ice cream maker, you can try this method. While the ice cream is churning, cut the chilled chocolate into pieces with a pizza wheel. Return chocolate pieces to the freezer. When the ice cream finishes churning, pour ice cream into a large freezer safe container and stir in the chocolate pieces and the remaining cherries, so they stay mostly intact. You can eat it now, like soft serve but it’s much better when you freeze it for 2 hours til it’s nice and solid.