Michigan Cherry and Chocolate Vegan Ice Cream
| 1 min read
2 cup oat milk
1⁄4 cup sugar
1⁄3 cup cashew butter
1 cup whole cherries, finely chopped
3 oz vegan dark chocolate, chopped
In a high-speed blender, combine oat milk, cashew butter and sugar.
Place contents in a gallon-sized zip bag and place in the freezer laying flat. Allow to freeze for 4 hours or overnight.
Take bag out of the freezer and allow to soften at room temperature for 15 minutes. Place bag contents in blender, blend to smooth using the tamper if needed, then stir in cherries and dark chocolate.
Place in a freezer-safe container, let soften and scoop to serve. This will keep up to a month in the freezer.