It’s scorching hot here, so I’ve been experimenting with lots of different dairy-free and vegan ice creams lately like this Pistachio Rose Cardamom, Matcha Chocolate Chip, Strawberry Rhubarb, Saffron Rosewater, etc. It was about time I made a healthier version of my all-time favorite, salted caramel ice cream,  completely vegan, without any refined sugar, dairy, or eggs!

This ice cream has the creamiest texture compared to all the other ice creams I’ve tried so far! I love how it has that perfect scoop consistency just a few minutes after taking it out of the freezer!

All you need to make this delicious treat is 6 wholesome ingredients you probably already have in the pantry! The sweetness and caramel flavor are coming from dates that are also key to the creamy consistency along with cashews and coconut milk. I added a bit of blackstrap molasses for a darker color and deeper caramel flavor, but you can use date syrup or grape molasses instead if you wish.

Hope you try it out and enjoy it as much as we did! If you do, please leave a comment below and tag me on your photos on Instagram or Facebook @nutriholist #nutriholist. XO

Vegan Salted Caramel Ice Cream

Serves 4-6

Ingredients

  • 1 and ½ cups raw cashews, soaked 2+ hours {See Note}
  • 1 cup dates, pitted
  • 1 cup full-fat coconut milk
  • 2 teaspoons blackstrap molasses
  • 1 teaspoon vanilla extract
  • 1 teaspoon sea salt

Directions

  1. Rinse and drain the soaked cashews and throw them into the blender with the rest of ingredients and blend until smooth
  2. Pour mixture into a 6″x 6″ freezer-safe pan, cover, and freeze for 5 hours minimum or overnight until it’s fully frozen
  3. When ready to serve, let the ice cream thaw for about 10 minutes. Drizzle with an additional teaspoon of blackstrap molasses to create swirls if desired, scoop into a bowl or waffle cone and enjoy!

NOTE: If you forgot to soak the cashews, bring some water to a boil and cover cashews with hot water for around 15 minutes to soften. Then drain and use in the recipe.