Ingredients

The following ingredients have 4 Servings
  • 1 1/2 c. raw cashews (soaked 4-6 hours up to overnight, then drained)
  • 1 15-oz can full fat unsweetened coconut milk
  • 3 tbsp. coconut oil (melted)
  • 1/2 c. pure maple syrup
  • 1 tsp. vanilla bean paste
  • 1/4 tsp. sea salt
  • 14 dates (pitted)
  • 1/2 tsp. sea salt
  • 4-5 tbsp. water (for thinning)
  • 1/2 c. salted cashews (chopped)
  • 1/4 c. toasted coconut flakes

Instruction

  • Add soaked, drained cashews, coconut milk, coconut oil, maple syrup, vanilla bean paste and sea salt to a high speed blender. Blend until completely creamy and smooth (this may take a couple of cycles), scraping down sides as needed.    
  • For best texture, chill creamed mixture for at least 4-6 hours or overnight.
  • Add chilled mixture and mix-ins to ice cream maker and churn according to manufacturer’s instructions. It should look like soft serve. 
  • Prepare salted caramel by adding dates, salt, and water to a food processor or blender. Blend until creamy and smooth, adding an additional tbsp. of water as needed.
  • Once ice cream has churned, transfer to a large freezer-safe container and spoon in desired amount of caramel. Use a spoon or knife to swirl. Smooth top and cover first with a layer of saran wrap, then a layer of aluminum foil.
  • Freeze for at least 4-6 hours or until firm. Good for up to 1 week, although best when fresh.