Welcome back and allow me to introduce you to the creamiest and most delicious vegan salted caramel Ice Cream ever made! As always, it is refined sugar-free and so smooth you won’t believe it has no dairy in it. Plus I snuck in some of my Almond Cow cashew milk leftovers. Perfect way to repurpose the pulp.
I promise you, it’s the real deal. It is not the same as nice cream and it doesn’t form ice crystals when frozen, which is something I always have struggled with. A lot of vegans love the idea of nice cream which is essentially frozen banana blended in with other ingredients.
Don’t get me wrong, it is delicious, but I was craving that classic ice cream experience. So I started experimenting and unlocked the secrets to making the creamiest most decadent healthy vegan ice cream.
How to make creamy vegan ice cream
1.) First off you will need full-fat coconut milk as a basis for the ice cream. Surely, there are other plant-based milks out there such as almond milk, cashew milk etc. however there is no way around using coconut milk. You need that fattiness and thickness, that you get from that full-fat coconut milk.
2.) This is optional but I love to add soaked cashews to the base. It gives the ice cream more body and texture. Plus it’s neutral rich flavor cuts the coconut milk a bit. I would really encourage this step, because after all, we don’t want to just end up accidentally making coconut ice cream.
3.) The most important ingredient to the creaminess of the Ice cream is the date syrup/tahini date caramel. I really think this is the key. My theory is that the date syrup in the caramel doesn’t seem to freeze so it keeps the ice cream from forming ice crystals. I incorporated some of that tahini date caramel into my ice cream base and poured some on top as well.
The creaminess of this delicious vegan caramel ice cream is not the only highlight of this amazing dessert. I used my tahini date caramel recipe for the caramel part and let me tell you, the flavors are mind-blowing. It makes my mouth water even thinking about that salty sweet tahini flavor. So yum!
Just make sure to prepare the caramel beforehand so you have it when making that ice cream base.
The process of this recipe is fairly simple. You just need to mix everything in a blender and let it churn into ice cream. If you don’t have an ice cream maker, I’d suggest you get one. Another option: If you have a kitchen aid and like working with it, get an ice cream maker attachment. I use it and it works really well.
Ad/Affiliate
The ice cream was created in partnership with Almond Cow, if you are interested in owning your own Almond Cow Machine use the Code DELIGHTFUEL to get 15$ off. More information here.
If you make this amazingly delicious vegan caramel ice cream, please let me know how it turned out. I’d love to see what you came up with. Make sure to tag @delight.fuel or simply comment below.
Vegan Caramel Ice Cream
Ingredients
- 3/4 cup tahini caramel
- 1 1/2 cup raw cashews (soaked)*
- 1/2 cup cashew pulp
- 1 1/2 cans of full fat coconut cream
- 1/4 cup maple syrup/date syrup
- 1/4 tsp salt
Instructions
- In a high speed blender or food processor add soaked cashews, cashew pulp, coconut cream, syrup, salt and 1/4 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 in the kitchen aid ice cream attachment.
- Add half of the ice cream into a loaf pan. Swirl in 1/4 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 with plastic wrap and freeze for 3-4 hours before serving.
Notes
*soak cashews fro about 3-4 hours