Start by making the cherry sauce, this will flavor the cherry ice cream and also be used to top the ice cream cake! Add the cherries, kirsch/brandy, and sugar to a saucepan and simmer on medium heat for 10 minutes, stirring often.
In a small bowl, mix together the cornstarch and water to form a paste. Add it to the saucepan and cook out the mixture for 3 minutes, stirring to prevent it from burning to the pan.
Reserve one-third of the cherry sauce for the topping. Add the remaining cherry sauce to your blender with the sweetened condensed coconut milk, cashews, coconut milk, vanilla extract and almond extract. Blend until completely smooth and creamy.
Line an 8" loaf tin with parchment paper and pour the cherry ice cream mixture into it. Place in the freezer for 2-3 hours, until set.
Chocolate Ice Cream
Add the sweetened condensed coconut milk, cashews, coconut milk, cocoa powder, and salt to your blender. Blend until completely smooth and creamy.
Add the cherries in a layer on top of the frozen cherry ice cream and pour the chocolate ice cream on top of them. Place back in the freezer to set completely for another 3-4 hours.
Once set, remove the ice cream cake from the loaf pan by gently heating the outer edges of the pan with a warm wet dishcloth. This will help the ice cream to come loose and release from the pan.
Place the ice cream on a serving dish and top with the reserved cherry sauce, fresh cherries, dark chocolate, and freeze-dried cherries. Slice into portions with a hot wet knife and serve immediately.
Any leftover ice cream can be stored in the freezer in an airtight container for up to a month.
Soaked cashews: Soak the cashews in water for 4 hours, rinse and drain.
Chilled coconut milk: Refrigerate the tin of coconut milk overnight, then only use the thick cream from the top of the can.