• 3 layer, 9-inch cake.

  Preheat Oven to 300 degrees.

  Grease two of the three pans with nonstick coconut oil (springform or rubber).

Cherry Garcia Ice Cream:

• Combine the coconut cream and 2 cups of chopped cherries in a blender and blend on high until smooth. Add the honey.

  Pour the ice cream into the ungreased 9-inch cake pan (either springform or rubber) and freeze for an hour. (Put the leftover ice cream in a freezer safe bowl). Remove from freezer and stir.

  Add the remaining cherries and dark chocolate and stir thoroughly. Place the ice cream back into your freezer.

  Let it freeze for another hour or until frozen. 

Amaretto dark chocolate cake:

• Whisk dry ingredients until combined.

  Add the egg whites, almond milk, coconut oil, vanilla extract and water and stir until combined.

  Pour batter into the remaining 2 greased cake pans. 

  Bake for about 30 minutes or until toothpick comes out clean.

Dark chocolate ganache:

• Scoop the cream from the can of coconut milk. A can of coconut cream works best.

  Microwave the coconut milk for 1 minute, make sure it doesn’t bubble over. Pour the warm cream over the chocolate chips and let sit for 3 minutes without stirring.

  Whisk the chocolate and melted coconut milk until smooth.

  Use immediately or microwave for 20 seconds at a time to make it thin and pourable.
• Once the cake is cooled, remove the frozen ice cream from the pan and layer the ice cream between the two cake layers.

  Add crushed waffle cones along the sides and top of cake. Drizzle the ganache over the cake and put the cake back in the freezer.

  Once the ganache has hardened, top cake with cherries and mini ice cream cones!