Ingredients

• Ingredients For the almond ice cream base: 250ml coconut cream 1 cup of raw cashews, soaked overnight 1 cup water 2 tsp almond extract 1 can of chickpeas, liquid drained off (just shy of 1 cup) 1 cup icing sugar 1/2 tsp cream of tartar For the roasted cherries: 250g cherries, pitted and cut into halves For the cookie dough: 50g vegan butter, softened 25g brown sugar 75g plain flour 1/4 tsp vanilla Pinch of salt

Preparation

• Preparation Preheat the oven to 350f. Method Halve and pit the cherries. Spread on a baking tray and roast for 15-20 minutes until soft. Set aside to cool. Next make the cookie dough, in a bowl beat together the butter and sugar. Sift in the flour and salt. Stir until fully combined. Set aside. Make the cashew cream. Drain and rinse the soaked cashews then add them to the blender. Add 1 cup water and blend on high until completely smooth. Set aside. Make the almond coconut whip. Beat the coconut cream in a stand mixer then add the almond extract. Pour in the cashew cream and beat again until fully incorporated. Pour into a container and set aside. Make the vegan meringue. Clean the mixer bowl. Pour the chickpea brine into a saucepan and reduce on a medium heat for 5 minutes. You should end up with just shy of 3/4 of a cup of liquid. Add chickpea brine to the mixer bowl. Beat on high with the balloon whisk attachment for 5-8 minutes. Once the soft peaks appear, add the cream of tartar. Beat for another 5 minutes, then slowly start adding the sugar bit by bit. Whilst the meringue is whipping, using your hands break off fingernail sizes of the cookie dough and set aside. Once the meringue has formed stiff peaks, immediately fold in the cashew coconut cream mixture. It will deflate by almost half. Stir in the roasted cherries and cookie dough. Pour the ice cream mixture into a container and place in the freezer for at least 8 hours, preferably overnight. Remove from the freezer 5-10 minutes before serving.