Dairy Free Cashew Caramel Ice Cream

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I have always loved caramel, especially in ice cream. After committing to the SCD diet however, I initially thought I would have to give it up. Caramel is primarily made of refined sugar and cream, two things that are not allowed. After researching dozens of vegan and refined sugar free caramels, I was able to create this silky smooth and sweet caramel made out of dates. I would have never thought dates could make something so rich and caramel like! It’s almost unreal how close it is to original caramel in look and consistency. And as for taste? It’s just as sweet and ooey gooey as the original, just with a slight date flavor. Adding this caramel to the cashew ice cream takes it to the next level. They complement each other effortlessly, and the ice cream has a cold creamy texture so close to dairy ice cream you may not be able to tell the difference! This is one of my all-time favorite summer treats, and I know it will be one of yours too! If you really want to go all in, serve this caramel ice cream with homemade waffle cones and bowls.    

Dairy Free Cashew Caramel Ice Cream

Serves 8
Prep: 15 min
Freezing: 4 hours 
Total: 4 hours 15 min
Beginner

Ingredients:

For Caramel: 

20 Large Medjool dates, pitted and soaked 

1 Cup almond milk, no thickeners

⅔ Cup honey 

1 tsp. vanilla extract

½ tsp. salt  

 

For Ice Cream:   

4 Cups almond milk, no thickeners 

1 Cup date caramel sauce (plus extra for topping) 

1 Cup cashew butter (see note)

½ Cup honey  

¼ tsp. salt 

1 tsp. vanilla extract 

      Method Of Prep:

  1. Gather and prep ingredients.
  2. In a large bowl add pitted dates and boiling water to cover. Let the dates soak for 12 minutes.
  3. After soaking, drain dates and add them to your high-speed blender.
  4. Also add almond milk, honey, vanilla extract and salt.
  5. Blend on high until a smooth caramel forms. You may need to stop and scrape down the sides as it will be thick.
  6. Once caramel has come together, strain through a mesh strainer to catch all those little pieces of the date skins. You can skip this step if you don’t mind a bit of texture. However, if you want your caramel to be ultra-smooth, I recommend straining it.
  7. Now onto the ice cream. If you need to make your cashew butter do so now, see note below.
  8. Grab a medium bowl and add all ingredients for ice cream.
  9. Be sure to measure out 1 cup of caramel as you will get almost 2 cups from the 20 dates. We will use the remaining caramel for topping, so set aside and refrigerate until ready to blend up ice cream.
  10. Whisk until the cashew butter is evenly distributed and dissolved in the mixture.
  11. It’s okay if there are still small pieces of visible cashew butter, as it will all be blended after it freezes.
  12. Pour mixture into ice cube trays and chill for at least 4 hours, or until completely frozen.
  13. After freezing, set up your high-speed blender with the standard blade attachment.
  14. Put the cubes in the blender and blend on high for a few minutes. You may need to scrape down the sides in the process to ensure an even consistency throughout.
  15. It will look sort of icy at first, don’t worry, just keep blending! It will thicken up and smooth out.
  16. Pour ice cream into a loaf pan lined with parchment paper.
  17. Drizzle on the extra caramel sauce on top of ice cream in your loaf pan.
  18. Using a toothpick, swirl the caramel into the ice cream. You can add all the remaining caramel to mix in, or reserve a few tablespoons for drizzling when ready to serve.
  19. You can serve this treat right away, or place it back in the freezer for a firmer texture.
  20. If eating later, I recommend letting it sit out at room temperature for 15 minutes. This will help the consistency to be its best and creamiest and make it easy to scoop out.
  21. Serve with homemade waffle cones or bowls.   

Note: If you need to make cashew butter, no sweat! It’s easier than you think! Preheat the oven to 350°F. Place 2 cups of cashews on a sheet tray lined with parchment paper. Evenly spread out on the tray and roast in the oven for 5-10 minutes. Remove and allow to cool slightly. Get your food processor set up with the standard blade attachment. Add all the cashews and blend. In the first few minutes you will see a flour form, after that it will become a ball. Don’t stop! Keep going until a creamy like butter forms. Add a pinch of salt if desired. This will take some time, but I promise the end result is worth it! Scoop it out and store in an airtight container in the refrigerator for up to a month. Note: this will make a double batch, or about 1 cup of cashew butter. 

                                        

Nutrition Facts: 
Calories- 427
Carbs- 91.5 g
Fat- 8.6 g
Protein- 4.8 g