- 14 Ounces Coconut cream
- 13.5 Ounces Coconut milk
- 1/4 Cup Maple syrup
- 1 Teaspoon Vanilla extract
- 1/2 Teaspoon Salt
- 2 Cups Ripe cherries
- 6 Cans of White Claw black cherry hard seltzer
Add the coconut cream, coconut milk, maple syrup, vanilla and sea salt to a high-powered blender. Blend for one minute.
Transfer the ice cream to a covered bowl and place in the refrigerator for at least one hour. The more chilled the better.
Pour the ice cream base into an ice cream maker and proceed according to maker directions.
Spoon the ice cream into a loaf pan or other container and freeze for 3-4 hours.
To make the floats, slice the cherries into quarters and line the bottom of a glass. Add 2 scoops of the coconut ice cream and pour a can of White Claw Black Cherry Hard Seltzer on top.