Vegan No Churn Coconut Milk Ice Cream with Salted Date Caramel

Vegan No Churn Coconut Milk Ice Cream with Salted Date Caramel

Serves: 1 tub

Ingredients

• 1 can coconut milk (it's really important to get the right coconut cream to make this ice cream as tasty as it is, I have tried many brands and the best is Natures Charm Whipping Cream )

• 3 tbsp coconut oil, melted

• 225g cashews, soaked in boiling water or cold overnight then drained and blitzed into a paste

• 150g maple syrup/agave syrup, more or less to taste

• 1 tsp high-quality vanilla extract

For the Caramel Sauce

• 210g soft dates

• 1/2 tsp salt

• 60g almond butter

• 3 tbsp warm water

• oat milk, to thin

• 1tsp-1tbsp instant coffee powder or 1 shot espresso, optional

Method

- So this is a lot easier than it looks. Simply blend all the ice cream ingredients together in a blender then pour into an empty ice cream tub. Remove the tub every 15 minutes and whisk.

- Meanwhile, make the caramel by mashing the ingredients together with a fork in a bowl first to combine everything together then pop it into the blender and blitz until smooth, adding as much liquid as necessary to achieve and caramel texture. Set aside.

- Once the ice cream has considerably thickened to a stiff whipped cream-like texture, dollop the caramel in and stir or fold it through the ice cream then return to the freezer and allow it to freeze completely.

- This is served best after allowing it time to thaw and with some chocolate sauce, caramelised nuts and a steaming cup of coffee, mmmm...