1-3/4 cups (or 14 oz can)creme of coconut -sweetened*
3/4 cupsemi-sweet chocolate chips, roughly chopped or any chocolate you prefer
Several hours prior to churning the ice cream, combine heavy cream, creme of coconut and milk in a large container (It's preferable if this container has a pour spout); stir well. Place container in the refrigerator to get nice and cold. (several hours or the night before.)
Next, make the cherry mixture ahead, so it may also cool down before being mixed into the ice cream. Place the cherries, sugar and lemon juice in a medium sized sauce pan over med-low heat. Cook, breaking up the cherries with a wooden spoon as they soften; about 10 minutes. Remove from hot pan and let cool. Place them in the fridge when they have cooled down enough.
When all ingredients are cold, start ice cream machine churning and pour cream-coconut mixture into the ice cream maker through the pour spout. Once ice cream is frozen, add cherry mixture and chocolate chips. Churn just enough to combine, about 1 minute.
Place ice cream in the freezer to harden further. About four hours or overnight.
*Coconut cream is not coconut milk. For this recipe you want sweetened, coconut cream. Coco Lopez is my favorite brand.