A creamy, black cherry and coconut dairy-free ice cream cake with a sneaky veggie base. Naturally gluten-free.
*The coconut cream used in this recipe is only the firm white stuff gathered at the top of chilled cans of full-fat coconut milk. You’ll need to chill the can in an upright position overnight for the cream to separate from the water and surface up to the top. I used a large (400ml) Thai Kitchen full fat coconut milk can for this recipe. Reserve the remaining water for other uses, only use the firm white cream for the filling. Note that it’s very important for the full fat coconut milk cans to be chilled first so the cream separates out.