Salted caramel coconut ice cream
Servings 1 Qrt
Ingredients
- For the ice cream
- 1 1/2 cups raw cashews soaked at least 6 hours, or overnight
- 1 15 oz. can of coconut milk not light
- 3 tbsp. of melted coconut oil
- 1/4 cup of maple syrup
- 1/4 cup of honey or skip, and use 1/2 cup of maple syrup instead of 1/4
- 1 tsp of vanilla
- 1 tbsp of vodka helps prevent crystals forming, but can skip if you'd like
- pinch of sea salt
- For the salted date caramel
- 14 pitted dates soaked in warm water for 30 minutes
- 1/2 tsp of of sea salt
- 3 tbsp of warm water add more if needed to thin out sauce
- 1 tbsp of bourbon feel free to skip
Instructions
- 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!