No Churn Bakewell Tart Ice Cream

Method

• Halve and pit the cherries. Spread on a baking tray and roast for 15-20 minutes until soft. Set aside to cool.

• 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.

• 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.

• 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.

• Make the vegan meringue. Clean the mixer bowl. Pour the chickpea brine into a saucepan and reduce it on 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.

• Once the soft peaks appear, add the cream of tartar. Beat for another 5 minutes, then slowly start adding the sugar bit by bit.

• Whilst the meringue is whipping, using your hands, break off fingernail sizes of the cookie dough and set aside.

• 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.

• 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.