Coconut Cherry Ice Cream Smoothie

For the Vegan Cherry Ice Cream
The day or night before, place your ice cream maker bowl in the freezer to properly chill.
Once cashews are soaked and drained, add to a high speed blender with coconut milk, cane sugar, coconut oil (or olive oil) and cherry jam. Blend on high speed until very creamy and smooth, scraping down sides as needed.
Pour the mixture into an ice cream maker and churn for 30 minutes.
For the Cherry Compote
Wash and pit the cherries.
Add cherries, sugar and water in a medium saucepan and cook over medium heat for 10 minutes or until the cherries have softened.
If the compote is too runny, remove the cherries and cook the juice for 5 more minutes until reduced in half and thickened.
Put the cherries back into the saucepan and stir to combine.
To Assemble the Smoothie
Mix two tablespoons of cherry compote with one cup of cherry ice cream and divide the mixture into two glasses.
Add ½ cup of coconut yogurt to each glass and top with the remaining cherry compote. Enjoy!