No Churn Bakewell Tart Ice Cream | Vegan Recipes | Veganuary

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