Creamy and chocolatey, this gluten free and vegan black forest ice cream is sure to be a crowd pleaser!
Put the coconut milk, maple syrup, and cocoa powder into a bowl and mix together.
Pour into the bowl of an ice cream maker and follow the manufacturer's instructions.
While the ice cream churns, place the chocolate cookies in a ziploc bag and crush them with a rolling pin. Take about 1/4 cup of the crumbs and set them aside. Mix the rest of the crumbs with the melted vegan buttery spread and set aside.
Once the ice cream is done churning, mix in the cherries and the buttery cookie crumbs. Stir gently to combine.
Serve the ice cream immediately, and garnish with the remaining cookie crumbs or more cherries. If you are freezing the leftover ice cream, you will need to thaw it for about 15-20 minutes before serving.