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
1. 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.
Ingredients
½ cup tahini paste¼ cup maple syrup
¼ cup date syrup (or maple)
½ tsp salt
2 tbsp coconut oil
Tahini Caramel: ½ cup tahini paste
Tahini Caramel: ¼ cup maple syrup
Tahini Caramel: ¼ cup date syrup (or maple)
Tahini Caramel: ½ tsp salt
Tahini Caramel: 2 tbsp coconut oil
Ice cream: ¾ cup tahini caramel
Ice cream: 1½ cup cashews (soaked)*
Ice cream: ½ cup cashew pulp (from cashew milk)
Ice cream: 1½ cans full fat coconut cream
Ice cream: ¼ cup maple syrup/date syrup
Ice cream: ¼ tsp salt
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