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.
RUN TIME: 0 MIN PREP TIME: 15 min MINS SERVINGS: 5-7
Vegan Salted Caramel Ice Cream

Instructions

  1. 1. In a small saucepan heat tahini, maple syrup, date syrup and coconut oil over low heat. Add salt and stir until combined.
  2. 2. Transfer caramel into an airtight jar/container. Store in the refrigerator for up to two weeks.
Find it online at https://almondcow.co/blogs/frozen-treats/vegan-salted-caramel-ice-cream

Ingredients

  • ½ cup tahini paste
  • ¼ 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