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Name: Caramel coconut 🍦ice cream
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: COCONUT ICE CREAM; 1 1/2 cups raw cashews (soaked for 4-6 hours in cool water or 1 hour in very hot water, then drained); 1 15- ounce can full-fat coconut milk (sub light with less creamy; 3 Tbsp melted coconut oil; 1/2 cup maple syrup or agave nectar (sub up to half with c; 1 tsp pure vanilla extract; pinch sea salt; SALTED DATE CARAMEL; 14 dates, pitted (if dry soak in warm water for 10 minutes, then drain); 1/2 tsp sea salt; 1-3 Tbsp warm water (optional - for thinning); OPTIONAL: 1 Tbsp bourbon

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INGREDIENTS

COCONUT ICE CREAM
1 1/2 cups raw cashews (soaked for 4-6 hours in cool water ; or 1 hour in very hot water, then drained)
1 15- ounce can full-fat coconut milk (sub light with less creamy
3 Tbsp melted coconut oil
1/2 cup maple syrup or agave nectar (sub up to half with c
1 tsp pure vanilla extract
pinch sea salt
SALTED DATE CARAMEL
14 dates, pitted (if dry ; soak in warm water for 10 minutes, then drain)
1/2 tsp sea salt
1-3 Tbsp warm water (optional - for thinning)
OPTIONAL: 1 Tbsp bourbon

INSTRUCTIONS

Add soaked, drained cashews, coconut milk, coconut oil, maple syrup, vanilla and sea salt to a high speed blender and blend until creamy and smooth, scraping down sides as needed. Use the “liquify” setting if you have it. You want it to be completely creamy and blended.

TIP: For best texture, chill mixture for at least 4-6 hours or preferably overnight. If you're in a rush, pop it in the freezer for 1-2 hours before adding to ice cream maker. Otherwise, proceed without chilling - it will just take longer to churn and may require extra chilling (see next step).

Add chilled mixture to ice cream maker and churn according to manufacturer’s instructions - about 45 minutes. It should look like soft serve. If it wasn't chill enough, it may not firm up during the churning process. In that case, pop it back in the freezer (still in the churning bowl) and freeze until mostly firm. Then churn once more.

In the meantime, prepare caramel by adding dates to a food processor or blender and blending until creamy and smooth, adding warm water to encourage it along if it needs extra help. Season with sea salt (and bourbon if desired) and blend once more to combine. Taste and adjust flavor as needed. Set aside.

Once churned, transfer the ice cream to a large freezer-safe container and spoon in desired amount of caramel (I used it all, but you can reserve it for other uses) and use a spoon or knife to swirl. Add a pinch more salt for even more salty-sweet contrast if desired.

Smooth top and cover well. Freeze for at least 4-6 hours or until firm.

Set out for 10-15 minutes before serving to soften. Will keep for up to 1 week, though best when fresh.

NOTES

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Caramel coconut 🍦ice cream

COCONUT ICE CREAM
1 1/2 cups raw cashews (soaked for 4-6 hours in cool water or 1 hour in very hot water, then drained)
1 15- ounce can full-fat coconut milk (sub light with less creamy
3 Tbsp melted coconut oil
1/2 cup maple syrup or agave nectar (sub up to half with c
1 tsp pure vanilla extract
 pinch sea salt
 SALTED DATE CARAMEL
14 dates, pitted (if dry soak in warm water for 10 minutes, then drain)
1/2 tsp sea salt
1-3 Tbsp warm water (optional - for thinning)
 OPTIONAL: 1 Tbsp bourbon

The night before, place your ice cream churning bowl in the freezer to properly chill. Also, make sure you soak your cashews overnight OR the next day for at least 6 hours. Be sure to drain before adding to blender.
Add soaked, drained cashews, coconut milk, coconut oil, maple syrup, vanilla and sea salt to a high speed blender and blend until creamy and smooth, scraping down sides as needed. Use the “liquify” setting if you have it. You want it to be completely creamy and blended.
TIP: For best texture, chill mixture for at least 4-6 hours or preferably overnight. If you're in a rush, pop it in the freezer for 1-2 hours before adding to ice cream maker. Otherwise, proceed without chilling - it will just take longer to churn and may require extra chilling (see next step).
Add chilled mixture to ice cream maker and churn according to manufacturer’s instructions - about 45 minutes. It should look like soft serve. If it wasn't chill enough, it may not firm up during the churning process. In that case, pop it back in the freezer (still in the churning bowl) and freeze until mostly firm. Then churn once more.
In the meantime, prepare caramel by adding dates to a food processor or blender and blending until creamy and smooth, adding warm water to encourage it along if it needs extra help. Season with sea salt (and bourbon if desired) and blend once more to combine. Taste and adjust flavor as needed. Set aside.
Once churned, transfer the ice cream to a large freezer-safe container and spoon in desired amount of caramel (I used it all, but you can reserve it for other uses) and use a spoon or knife to swirl. Add a pinch more salt for even more salty-sweet contrast if desired.
Smooth top and cover well. Freeze for at least 4-6 hours or until firm.
Set out for 10-15 minutes before serving to soften. Will keep for up to 1 week, though best when fresh.

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Nutrition

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Serving Size: 1 (7g)
Recipe Makes: 1

Calories: 12
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 1027.5mg		35 %
Potassium 6.4mg		0 %
Total Carbohydrate 0.5g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.5g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 12

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