Coffee Ice Cream with Fresh Cherries and Dark Chocolate Cashews. No ice cream machine needed!
1 2/3 cup dark chocolate chips
1 1/2 - 2 cups salted cashews (whole)
1/2 gallon coffee ice cream
1 cup fresh cherries
Melt chocolate in double boiler over hot, not boiling water. Stir in cashews to coat and spread out on a waxed paper-lined sheet pan. Allow to harden (putting it in the fridge will speed things up). Break apart cashews into pieces. Allow ice cream to soften at room temperature for fifteen minutes. Meanwhile, pit and quarter cherries. Pat dry with paper towels.
Place ice cream in a large bowl and break it up a little. Fold in cherries and chocolate cashews. Place back in ice cream container. Put a piece of plastic wrap over the top to prevent frost. Put top back on and refreeze 6 hours or overnight.
Serves 8.