salted caramel ice cream

The combination of salt and caramel is truly a match made in heaven. And that’s what we have here with this dairy-free, cashew-based “nice” cream. Regular ice cream can cause bloating, gas, and stuffy sinuses. Now you can enjoy this creamy, decadent combo all summer without the unwanted side effects.

Yield 8 servings
Prep Time 15 minutes, plus 2-hour soak and overnight freeze
Cook Time None
80:20

3 cups raw cashews, soaked for 2 hours and drained

2½ cups unsweetened almond milk

3 tbsp melted palm oil (see note)

½ cup maple syrup

1 tsp pure vanilla extract

½ tsp Himalayan pink salt, plus a pinch

10 Medjool dates, pitted and soaked for 30 minutes

1   Place a shallow glass baking dish in the freezer for at least 1 hour.

2   In a high-speed blender, combine the cashews, almond milk, oil, maple syrup, vanilla, and a pinch of salt. Blend until creamy. Pour the mixture into the chilled glass baking dish.

3   In a food processor, combine the dates and ½ teaspoon salt. Blend until smooth, adding a little almond milk if needed to achieve a creamy consistency.

4   Using a spatula or butter knife, swirl the date mixture into the cashew mixture. Cover and freeze overnight. Set out for 20 minutes prior to scooping. Ice cream can be stored in the freezer for up to 1 week but is best when fresh.

note

Be sure to use sustainably sourced palm oil. If unavailable, coconut oil can be used instead.