Step 1

Begin by adding the raw cashews and medjool dates to a large bowl and covering them with water. Place in the fridge to soak for at least 4 hours or overnight (overnight is recommended). Ensure that the freezer bowl to your ice cream maker is in the freezer as well - they typically need to be frozen for at least 24 hours.

Step 2

Strain the dates and cashews with a mesh strainer and add to a blender along with the full-fat coconut milk, vanilla extract, almond extract, and tapioca syrup. Blend on high for 1-2 minutes or until silky smooth. There should be no bumps in the mixture.

Step 3

Pour the almond mixture into the ice cream maker and churn for 25-30 minutes.

Step 4

While the ice cream is churning begin making the cherry swirl mixture. In a medium saucepan combine the cherries, maple syrup, and vanilla extract and turn to medium heat. Cook for 10-15 minutes or until soft. If you prefer chunks of cherry do not blend the cherry mixture. If you don't (like me) blend the mixture until a smooth consistency has been achieved.

Step 5

Add half the churned ice cream mixture to a freezer-safe container. Add large dollops of the cherry mixture and swirl around with a chopstick or knife. Sprinkle the almonds on top. Repeat this step as necessary.

Step 6

Place the ice cream into the freezer and freeze for at least 4 hours. Once frozen, scoop the ice cream and serve!