1. Dissolve the arrowroot in 1/2 cup of the milk and set aside. In a medium saucepan combine the remaining milk and sweetener, and heat to simmer.

2. When it comes just to a boil, remove from the heat and add the arrowroot (stir the arrowroot mixture again as it tends to sit in the bottom). Stir well until it thickens.

3. Add the vanilla extract, let it cool and then refrigerate for a couple of hours. Once the mixture is chilled, freeze it in an ice cream maker (according to the manufacturer's directions) or pour it into popsicle molds.

4. Add the chopped cherries near the end of the churning process or after pouring into the molds (distribute them evenly). If using the ice cream maker you can enjoy it right away. The pops will need some hours in the freezer to get solid. Enjoy!