Black cherry and pecan nice scream

Base In a blender, combine the coconut cream, soaked cashews, maple syrup, melted coconut oil, vanilla extract, and sea salt. Blend until smooth and creamy.

Cherry Swirl In a small saucepan, heat the frozen black cherries and maple syrup over low heat until the cherries are soft and syrupy. Remove from heat and let cool.

Pecan Crunch In a small bowl, mix the chopped pecans, maple syrup, and sea salt until well combined.

Assembly Pour half of the ice cream base into a freezer-safe container. Spoon half of the cherry swirl mixture on top and sprinkle half of the pecan crunch mixture over it. Repeat with the remaining ice cream base, cherry swirl, and pecan crunch.

Freezing Cover the container with a lid or plastic wrap and freeze for at least 4 hours, or until firm.

Serving Serve the black cherry and pecan nice scream in bowls or cones, and enjoy!