Chocolate Cherry Coconut Milk Ice Cream

• 2/3 Cup Dutched Cocoa Powder
• 1/2 - 2/3 Cup Sugar (or Splenda for baking)
• 1/2 teaspoon instant espresso powder
• Pinch Salt
• 1/2 teaspoon guar gum
• 2 Cans Coconut Milk (14.5 oz)
• 2 ounces Amaretto or other liquor
• 1 teaspoon vanilla
• 1 bag (12 oz) frozen dark sweet cherries

1. In medium bowl whisk cocoa, sugar, espresso powder, salt and guar gum until combined. Combine with coconut milk, amaretto & vanilla with stick blender or in a blender.
2. Chill mixture in refrigerator for at least 2 hours. Or keep cans of coconut milk in the fridge until ready to use to skip this step.
3. Pour into prepared ice cream maker and follow manufacturers instructions. While churning, chop or halve cherries to desired consistency. When churning is almost complete, add cherries to ice cream maker until incorporated. Remove to container and freeze until firm.

cocoa, sugar, espresso powder, salt, guar gum, coconut milk, liquor, vanilla, cherries

Taken from www.epicurious.com/recipes/member/views/chocolate-cherry-coconut-milk-ice-cream-52408101 (may not work)