
Salted Caramel Ice Cream (Vegan, Gluten-Free)
Ingredients
- Date caramel
- Medjool dates pitted and softened* - 12 (about 1 cup, packed)
- Dairy-fee milk unsweetened (or water - to thin the caramel) - 4-6 tbsp
- Pure vanilla extract - 2 tsp
- Fine sea salt - 1/2 tsp
- Ice cream
- Raw cashews soaked for 2 hours*** - 1 3/4 cup
- Organic coconut milk full fat - cream plus water - 15 oz can
- Pure maple syrup (add this to all the ingredients when blending) - 1/4 cup
- Date caramel see instructions - 1/4 cup
- Pure vanilla extract - 2 tsp
Instructions
first, make the caramel**
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Place the softened dates, 4 Tbsp almond milk or water, and vanilla in the food processor/blender and blend or process until very smooth, stopping to scrape the sides as needed. If mixture if very thick, add the additional Tbsps milk or water to thin.
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Continue to process until the mixture resembles caramel, then stir in the salt. Place in the freezer until ready to use.
For the ice cream:
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Make sure the bowl for your ice cream maker has been in the back of the freezer for at least 2 days.
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In a high speed blender or food processor (I used my Vitamix for this step) blend the soaked cashews, coconut milk, maple syrup, 1/4 cup of the prepared date caramel, and vanilla. Continue to blend until mixture looks like a smoothie. Once totally blended, you can chill in the fridge until ready to churn, or churn right from here.
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Add all of the ice cream mixture to the frozen bowl of the ice cream maker and churn according to the manufacturers directions until ice cream is at least soft-serve consistency. Mine took just 20 minutes of churning to get to this point (and I did not chill my mixture beforehand)
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Once churned, you’re ready to put it all together! Add half of the ice cream mixture to a (cold) small loaf pan or other freezer safe container.
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Using a spoon, dollop half the remaining date caramel over the ice cream and swirl in using the spoon or a knife.
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Add the rest of the ice cream over the top, then repeat the process with the remaining caramel. Smooth the top and cover tightly with plastic wrap before placing in the freezer. Freeze at least 3-4 hours before serving. You can also freeze overnight.
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Due to the dates, the ice cream should be scoopable and creamy right out of the freezer! If it hardens too much, thaw on the countertop for 10 minutes before scooping. Enjoy!
Recipe Notes
*To soften the dates, soak them in very hot water for 2 minutes, then drain
**I recommend making the caramel in a food processor for best results, however, a high speed blender can work as well, but may need more liquid.
***For a NUT FREE version, sub in 1 cup coconut cream, or the thick part only of a 15 oz can coconut milk, for the cashews.
Recipe from: paleorunningmomma.com
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