Line a 5"x10" loaf pan with parchment paper.
In a high-speed blender, combine the almond milk, cherry juice, dates, cashew butter, almond butter, vanilla, almond extract, sea salt, and grated beet (if using). Blend on high for 3 minutes, or until completely smooth.
Pour about half of the ice cream base into the lined pan and sprinkle with half of the sweet cherries and dark chocolate. Use the pointy end of a chopstick or a toothpick to gently mix into the ice cream base. Top with the remaining ice cream base and sprinkle the surface with the remaining cherries and chocolate. Again, use a toothpick or chopstick to gently mix into the ice cream base.
Loosely cover with plastic wrap and freeze for at least 8 hours, or until the ice cream has set.
Let the ice cream stand at room temperature for at least 20 minutes before scooping or serving. Dip an ice cream scoop in hot water and use it to scoop the ice cream. Serve as is or, for a custard-like treat, scoop as much ice cream as desired into a food processor and process for 1 to 2 minutes, or until it takes on a thick soft-serve texture, stopping to scrape down the sides as needed.
Store in the freezer, loosely covered, for up to one week.