Salted Caramel Cashew Ice Cream

The recipe Salted Caramel Cashew Ice Cream can be made in approximately 20 minutes. This recipe makes 5 servings with 557 calories, 11g of protein, and 42g of fat each. For $2.22 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Summer. 1260 people were impressed by this recipe. Head to the store and pick up cashew butter, sea salt, medjool dates, and a few other things to make it today. It is brought to you by My Whole Food Life. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 82%, which is amazing. Users who liked this recipe also liked Salted Caramel Cashew No-Churn Ice Cream, No-Ice-Cream-Maker Salted Caramel, Bourbon, Nutter Butter and Chocolate Chunk Ice Cream, and Salted caramel chocolate skillet brownie with caramel ice-cream.

Servings: 5

Preparation duration: 5 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Make sure your ice cream bowl has been in the freezer for at least 18 hours before making this recipe.Drain the dates and add them to a blender. Blend until smooth. Then add the sea salt and blend again. Set date mixture aside.Add the coconut milk and cashew butter to the blender and blend until smooth. Pour the coconut milk/cashew mixture into the ice cream bowl and turn the ice cream machine on.It should take about 15-20 minutes to make ice cream. When the ice cream looks about halfway done, add the date caramel to the mixture and finish making the batch.Transfer to ice cream tubs and store in the freezer. I like these tubs. This should last in the freezer for at least 3 months. Enjoy!

 

Step by step:

1. Make sure your ice cream bowl has been in the freezer for at least 18 hours before making this recipe.

2. Drain the dates and add them to a blender. Blend until smooth. Then add the sea salt and blend again. Set date mixture aside.

3. Add the coconut milk and cashew butter to the blender and blend until smooth.

4. Pour the coconut milk/cashew mixture into the ice cream bowl and turn the ice cream machine on.It should take about 15-20 minutes to make ice cream. When the ice cream looks about halfway done, add the date caramel to the mixture and finish making the batch.

5. Transfer to ice cream tubs and store in the freezer. I like these tubs. This should last in the freezer for at least 3 months. Enjoy!

Nutrition Information:

covered percent of daily need