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1
Preheat the oven to 350f. Halve and pit the cherries. Spread on a baking tray and roast for 15-20 minutes until soft. Set aside to cool.
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2
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.
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3
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.
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4
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.
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5
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.
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6
Once the soft peaks appear, add the cream of tartar. Beat for another 5 minutes, then slowly start adding the sugar bit by bit.
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7
Whilst the meringue is whipping, using your hands break off finger nail sizes of the cookie dough and set aside.
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8
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.
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9
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.
