Prep: 30 minutes, Freeze: 4 hours
Don't let your cashew pulp go to waste, instead use it to make this decadent Vegan Salted Caramel Ice Cream! Perfect anytime of year.
In a small saucepan heat tahini, maple syrup, date syrup, and coconut oil over low heat. Add salt and stir until combined.
Transfer caramel into an airtight container. Store in the refrigerator for up to two weeks.
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.
Pour ice cream mixture into your ice cream maker and churn according to the machine's instructions. This ice cream took about 15 minutes using the kitchen aid ice cream attachment.
Add half of the ice cream into a loaf pan. Swirl in ¼ cup of tahini caramel with a spoon.
Add the rest of the ice cream on top and then repeat the process with the remaining caramel. Cover and freeze for 4 hours before serving.