As an ice cream fanatic, I was skeptical about vegan ice cream.  But this is so easy and so delicious, you’ll never miss the dairy.

1 12-oz. bag frozen cherries
1/4 c. water
1 Tbs. arrowroot powder
1 can coconut milk
6 oz. silken tofu (lite is fine)
3/4 c. sugar
1 Tbs. vanilla
1/4 c. mini chocolate chips

Mix the water and arrowroot powder to form a slurry.  Combine the arrowroot mixture with half of the cherries in a small saucepan.  Bring to a simmer, reduce heat, and simmer slowly until the liquid thickens.  Allow to cool.

In a blender, combine the tofu, coconut milk, sugar, and vanilla.  Add the cooked cherries and blend well.  Pour this mixture into a container and refrigerate overnight.

The next day, freeze the ice cream base in your ice cream maker.  When it’s thickened considerably but not quite done, add remaining cherries (chopped) and chocolate chips.