Sea Salt Caramel Coconut Ice Cream
Ingredients
Coconut Ice Cream
-
1½
cups
raw cashews
-
1
15-ounce can
full-fat coconut milk
-
3
Tbsp
melted coconut oil
-
½
cup
maple syrup or agave nectar
-
1
tsp
pure vanilla extract
-
1
pinch
sea salt
Salted Date Caramel
-
14
whole
dates (pitted)
-
½
tsp
sea salt
-
1-3
Tbsp
warm water (optional)
-
1
Tbsp
bourbon (optional)
Instructions
- Chill the ice cream churning bowl overnight.
- Soak cashews for at least 6 hours, then drain.
- Blend soaked cashews, coconut milk, coconut oil, maple syrup, vanilla, and sea salt until creamy.
- Chill the mixture for 4-6 hours or overnight for best texture.
- Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions.
- Blend dates in a food processor until smooth, adding warm water if needed.
- Once the ice cream is churned, transfer it to a container and swirl in the date caramel.
- Freeze for at least 4-6 hours until firm.
- Let the ice cream soften for 10-15 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
382
Total fat
26g
Total carbohydrates
34g
Total protein
5g
Sodium
135mg
Cholesterol
0mg
You might also like