I scream, you scream, we all scream…for vegan ice cream!
Ice cream is synonymous with summer, but all that dairy can leave your belly and sinuses feeling less than happy. That’s where this recipe comes in! Dairy-free and vegan, it gets all its creaminess from cashews.
Caramel is one of those flavors that can be hard to make without the dairy, but we feel we’ve come up with a pretty good replacement using dates that really makes this recipe fantastic. You can also use the ice cream base and customize it with some of your favorite flavors (think cacao nibs or dark chocolate chips, berries, mint, you name it!).
Do you have another flavor of ice cream or summer dessert you’d like us to give a healthy makeover? Let us know in the comments!
With love and ice cream screams,
Vegan Sea Salt Caramel Ice Cream
Yield: 8 servings
Ice cream base:
- 3 cups raw cashews, soaked for at least 2 hours
- 2 cups almond milk
- 3 TB. melted sustainably sourced palm oil*
- ½ cup maple syrup
- 1 tsp. vanilla extract
- Pinch of Himalayan sea salt
*Coconut oil can be used as a substitute for palm oil
- 10 dates, pitted and soaked for 10 minutes
- ¼ -1 cup almond milk
- ½ tsp sea salt
Place a shallow glass baking dish in the freezer for at least 1 hour. In a high speed blender, blend cashews, almond milk, palm oil, maple syrup, vanilla extract and sea salt until creamy. Pour mixture into the cold glass baking dish. In a food processor, fitted with an S blade, combine dates, almond milk and sea salt until smooth. Combine the date mixture with the cashew mixture and freeze overnight. Set out for 20 minutes prior to scooping. Will keep in the freezer for up to one week, but best when fresh.