If you love coconut and cashews, you have found the one and only ice cream recipe you will ever need - Nutty Salted Caramel Coconut Ice Cream. Made without any refined sugar, with a velvety smooth date caramel ribbon, you'll find yourself sneaking to the freezer for a scoop time and time again!
Add soaked, drained cashews, coconut milk, coconut oil, maple syrup, vanilla bean paste and sea salt to a high speed blender. Blend until completely creamy and smooth (this may take a couple of cycles), scraping down sides as needed.
For best texture, chill creamed mixture for at least 4-6 hours or overnight.
Add chilled mixture and mix-ins to ice cream maker and churn according to manufacturer’s instructions. It should look like soft serve.
Prepare salted caramel by adding dates, salt, and water to a food processor or blender. Blend until creamy and smooth, adding an additional tbsp. of water as needed.
Once ice cream has churned, transfer to a large freezer-safe container and spoon in desired amount of caramel. Use a spoon or knife to swirl. Smooth top and cover first with a layer of saran wrap, then a layer of aluminum foil.
Freeze for at least 4-6 hours or until firm. Good for up to 1 week, although best when fresh.
Day before prep: place your ice cream churning bowl in the freezer to properly chill & soak your cashews overnight or next day for at least 6 hours.
Adapted from Minimalist Baker