1. Make sure the base of your ice cream maker has been in the freezer for at least 12 hours before making the ice cream.

2. Whisk together the coconut milk, maple syrup, vanilla, and salt. Pour into your ice cream maker and churn according to package instructions (mine takes about 25-30 minutes).

3. While ice cream churns, make caramel. Put dates and almond milk into a glass measuring cup (or other microwave-safe dish) and microwave for 30 seconds, until just warm. Pour warm dates and milk into the bowl of a food processor or high-powered blender and add all remaining ingredients. Blend to combine, scraping down the bowl as needed. Caramel should be thick and sticky, with no lumps of dates remaining. If needed, caramel can be made up to 5 days in advance of the ice cream, and stored in the fridge.

4. Transfer the caramel to a bowl in the freezer to chill. While you're waiting, roughly chop the frozen cherries and use your hands to crush the coconut chips into small pieces. As soon as ice cream is done churning, add in cherries and coconut to the ice cream maker, letting them thoroughly mix in.

5. When ice cream is finished churning, scoop half of it into a freezer-safe container. Dollop chilled caramel on top of the ice cream, forming a thick layer. Cover with remaining ice cream, and transfer to the freezer to harden for at least 2 hours.

6. When ready to serve, remove ice cream from the freezer for 10 minutes before scooping. Ice cream keeps in the freezer, covered, for up to 2 weeks.