Salted caramel ice cream (with and without ice cream maker)
Vegan vanilla ice cream, with or without ice cream maker, infused with fine date caramel. Wholesome, sweet and refined at the same time. Vegan, lactose free and versatile and damn tasty.
FOR THE DATE CARAMEL put the dates, water, vanilla and salt in a blender and process to a fine caramel. Set aside.
1 Portion Date caramel
FOR THE VANILLE ICE, place all ingredients in a high-powered blender and blend until smooth. Add the xanthan gum at the very end and mix again briefly until everything is combined.
225 g Cashews, 300 ml Plant milk, 400 g Coconut milk, 100 g Raw cane sugar, 75 g Agave syrup, 1 tbspn Bourbon vanilla ground, A pinch of sea salt, optional: 1 tsp xanthan gum
Place in ice cream maker and prepare according to manufacturer's instructions. Alternatively, pour into a freezer-proof mold and place in the freezer. To increase creaminess, mix once per hour with a fork. Freeze for at least 6 hours , ideally 10 hours .
Provide a freezer-safe container and add the vanilla ice cream in layers, then the date caramel and vanilla ice cream again, alternating. Seal and allow to set in the freezer.
To serve, remove, let thaw for 5-10 minutes, portion with an ice cream scoop and arrange in dessert bowls or an ice cream cone. Garnish with desired toppings and enjoy!