Taste and adjust sweetness as needed, adding more cane sugar or maple syrup if desired - I found 1/4 cup maple syrup and 1/4 cup + 1 Tbsp cane sugar to be perfect (amounts as original recipe is written // adjust if altering batch size).
Drape and form into the pan and crimp the edges, not worrying about appearance as it will be crumbled anyway. Add cherry pie filling and bake on the center rack of your 350 degree oven for 44-47 minutes, or until the filling is bubbly and the crust is golden brown. Set aside to cool.
Assemble your chilled ice cream maker and pour in the chilled ice cream batter. Also add the equivalent of 1 slice of pie with crust (amount as original recipe is written // adjust if altering batch size), crumbling a little. Do this at the beginning of churning to impart more flavor into the base. Then churn until creamy and thick and resembles soft serve - about 20 minutes.
Reserve about 1/4 cup (amount as original recipe is written // adjust if altering batch size) of the crust for serving, if desired. Churn until just incorporated, then turn off machine.
*If your coconut oil is too liquid, simply measure out listed amount and refrigerate until a fingerprint remains when pressed - about 30 minutes (~10 minutes in freezer).
*For a slightly tart edge, add the juice of 1 lemon (amount as original recipe is written // adjust if altering batch size) when blending the ice cream batter.
*Nutrition information is a rough estimate.