Vegan Salted Caramel Ice Cream
Don't let your cashew pulp go to waste, instead use it to make Almond Cow's decadent Vegan Salted Caramel Ice Cream! Perfect anytime of year.
PREP TIME: 15 MINS
SERVINGS: 5-7
Instructions
TAHINI CARAMEL1. In a small saucepan heat tahini, maple syrup, date syrup and coconut oil over low heat. Add salt and stir until combined.
2. Transfer caramel into an airtight jar/container. Store in the refrigerator for up to two weeks.
CASHEW ICE CREAM
1. In a high speed blender or food processor add soaked cashews, cashew pulp, coconut cream, syrup, salt and ¼ cup of tahini caramel. Blend until completely smooth.
BLENDER METHOD:
2. Pour mixture into ice cube trays and transfer to the freezer overnight.
3. When ready, blend ice cubes in a high-speed blender until smooth and creamy, scraping down the sides as necessary. (If you do not have a high-powered blender we recommend letting the ice cream cubes sit out just until they start to slightly soften, this will help them blend better into ice cream).
4. Pour ice cream into a loaf tin (or something easy to scoop out of) and fold in ½ cup of tahini caramel then put back in freezer to set for about 1 hour.
6. Scoop, serve, and enjoy topped with caramel sauce!
NINJA CREAMI METHOD:
2. Pour liquid into your creami pints evenly splitting it amongst 3 containers (this will leave enough room for the caramel sauce to be added later) and freeze for 16 hours.
3. Attach pints 1 by 1 to your Creami and process with the "Ice Cream" setting.
4. Remove the pint container from the Creami and add 1.3 oz of tahini caramel sauce to each container.
5. Reattach each pint to the Creami and run the "Mix-In" setting and enjoy!
TRADITIONAL ICE CREAM MACHINE:
2. Pour ice cream mixture into your Ice cream maker and churn according to the machine's instructions. This ice cream took about 15 minutes in the Kitchen Aid ice cream maker attachment to fully churn.
3. Slowly pour ½ cup of tahini caramel into the ice cream maker and continue churning for another minute or two until caramel is evenly swirled into ice cream.
4. Depending on your ice cream maker and how warm the caramel was when added to the ice cream, you may need to freeze your ice cream for another 3-4 hours before serving to get your preferred texture.
Ingredients
TAHINI CARAMEL½ cup tahini paste
¼ cup maple syrup
¼ cup date syrup (or maple)
½ tsp salt
2 tbsp coconut oil
CASHEW ICE CREAM
¾ cup tahini caramel
1½ cup cashews (soaked for at least 4 hours)
½ cup cashew pulp (from cashew milk)
1½ cans full fat coconut cream
¼ cup maple syrup/date syrup
¼ tsp salt
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