for the Ice Cream
the night before, be sure to place your ice cream churn in the freezer to properly freeze all the way. Also be sure to soak your cashews overnight
Add soaked, drained cashews, coconut milk, coconut oil, maple syrup, honey, vanilla and salt in a high speed blender. Blend on high until you have a rich, smooth consistency.
Pour the ice cream base into a bowl and chill in the fridge for at least 4-6 hours (the longer you let it chill, the better it will churn)
Add chilled ice cream base into your ice cream maker and churn according to manufactures directions (most likely 30-40 minutes).
Meanwhile, prepare the caramel sauce
Add dates, water, sea salt and bourbon to a high-speed blender. Blend until a smooth creamy consistency, adding more water as needed to create a consistency you like.
Once the ice cream is done churning, transfer half of the ice cream to a freezer safe container, and add 3 tbsp of the caramel sauce as well as a sprinkle of sea sat. Add remaining ice cream on top and again cover with caramel sauce and a pink of sea salt. Slowly use a knife, to run ribbons of caramel through the ice cream
Smooth, cover well and freeze for 4-6 hours, or until firm.
To serve, remove from the freezer and allow it to warm up for a few minutes. Scoop out into individual bowls and top with granola or toppings of your choice.
Enjoy!