2 cups (300ml) fresh or frozen red cherries, pitted
2 tbsp. (30ml) amaretto liquor
1 3/4 cups (420ml) all-natural canned coconut milk
1/3 cup (67grams) organic unrefined sugar
2 tbsp. (30ml) organic agave
Pinch of sea salt
1/2 cup (125grams) dark chocolate, roughly chopped
Use a food processor to puree half of the cherries. Roughly chop the remaining cherries, and pour the amaretto over them to soak. Set the chopped cherries aside.
Use a high-speed or immersion blender to mix the cherry puree, coconut milk, sugar, agave, and salt. Chill the mixture for at least 2 hours, or overnight.
Once the mixture is chilled, add it to your ice cream maker and churn it according to the manufacturer's instructions. Most machines take 10-15 minutes depending on the temperature of the mix, and when it's finished it should look like soft serve. Once it's churned, transfer the ice cream to a wide, freezer-safe container and gently fold in the chopped cherries and dark chocolate. Smooth the top, cover the ice cream tightly, and freeze it for at least 5-6 hours, or until it is firm.
Depending on the temperature of your freezer, you may want to set the ice cream out for 5 to 10 minutes to soften it before serving. Store it in an airtight, freezer-safe container up to 1 week.