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Vegan Salted Caramel Ice Cream

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.

Servings: 5-7
Prep Time: 15 minutes
Run Time: None


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


Tahini Caramel:
  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.
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.
  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 attachment.
  3. Add half of the ice cream into a loaf pan. Swirl in ¼ cup of tahini caramel with a spoon.
  4. Add the rest of the ice cream on top and then repeat the process with the remaining caramel. Cover and freeze for 3-4 hours before serving.
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