This no churn ice cream comes together in under 20 minutes. Toss it in the fridge and go play tennis. Why did I write that? I have never played tennis. Anyway dessert awaits you in a few short hours.
Soak your cashew in water for at least 8 hours. If you have never soaked cashews before you will think they have gone off because they get a bloated water logged appearance. All is well. Continue.
Place your eventual ice cream container into the freezer to get it nice and chilled. I use a metal bread pan.
In a food processor or blender puree the cashews, coconut oil, lemon juice, salt, banana and the 1 cup of cherries or blueberries until smooth.
You want is totally smooth. I run it between my fingertips and if I feel grit from the cashews, then I process some more.
Place the berry/cashew puree into the freezer or refrigerator until your aquafaba is ready.
Place the cool aquafaba and cream of tartar into the spotlessly clean bowl of a stand mixer fitted with a balloon whisk attachment and whip on high until stiff peaks form. This will take anywhere from 5 -10 minutes. Add the vanilla extract and whip another minute. Slowly add the sugar 1 tbsp at a time to the whipping bowl. Whip at least 30 seconds between additions.
Once all the sugar has been added beat 2 more minutes to breakdown the grains of sugar. You should have stiff peaks. Turn off the mixer.
Into your bowl of whipped aquafaba very gently fold in the blueberry/cashew or cherry/cashew mixture.
If you are making the cherry ice cream now is the time to fold in 1/2 cup chopped cherries. If you are making the blueberry fold in the chips now.
Scoop the mixture into your chilled container, cover, and place in freezer.
Wait about 6-8 hours. I've been known to eat it sooner and it is like a semi-freddo and quite delicious.