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Finished ice cream in a white bowl next to cones

Salted Cashew Ice Cream

You’re going to love this Salted Cashew Ice Cream. It's rich, creamy, and filled with date caramel sauce and salted cashews for the perfect summertime treat. Vegan, gluten free, and paleo!
5 from 1 vote
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Prep Time: 15 minutes
Freeze Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 8 servings
Calories: 516kcal
Author: Sarah McMinn

Ingredients

Cashew Ice Cream Base

  • 2 1/2 cups O Organics Unsweetened Coconut Milk
  • 16 ounces Open Nature Creamy Cashew Butter
  • 1/2 cup Maple Syrup
  • 1 tsp. vanilla extract
  • pinch of salt

Date Caramel Sauce

  • 12 large Medjool dates, pitted
  • 1/2-3/4 cup O Organics Unsweetened Coconut Milk
  • 1 tsp. vanilla extract
  • pinch of salt
  • 1/3-1/2 cup O Organics Roasted Cashews

Instructions

  • The night before place the bowl of your ice cream maker in the freezer to freeze all the way through. 
  • In a blender, combine the ingredients for the ice cream base. Blend until completely smooth. Pour into a shallow dish, cover with plastic wrap, and refrigerate for at least 2 hours, until chilled all the way through.
  • While the ice cream base is chilling, make the date caramel sauce. Soak your dates in warm water for 20 minutes. Drain and rinse. Remove the pits and tranfer to a blender along with the coconut milk, vanilla extract, and salt. Blend until completely smooth. Refrigerate until redy to use.
  • Add chilled ice cream base to frozen ice cream bowl and churn according to manufacturer's instructions. Churn until it becomes thick and resembles soft serve. Stir in the cashews and remove from the ice cream maker.
  • Transfer to a loaf pan. Spoon caramel sauce over the top and gently swirl it in. Be careful not to mix too much or you will lose the ripple effect. Cover and place in the freezer to let the ice cream to harden all the way through. Allow 5-10 minutes to thaw when removing from the freezer. 

Notes

Serving and Storing -  Store the ice cream in an airtight container in the freezer for up to 1 month. I store my ice cream in these pint-sized ice cream tubs to keep them fresh and avoid freezer burn. Serve your ice cream slightly thawed. Allow the ice cream to thaw 10-15 minutes before serving. Serve it in a bowl, in cones, or as part of an ice cream sundae.
Variations - If you don't have an ice cream maker, you can still make delicious ice cream at home. To do this, make your ice cream base as outlined above. Once it’s ready, transfer it to a baking sheet and place in the freezer. When the ice cream is frozen, break it into chunks and blend it in a food processor until it becomes smooth and creamy. This may take up to 10 minutes. Transfer to a loaf pan refreeze.

Nutrition

Calories: 516kcal | Carbohydrates: 59g | Protein: 11g | Fat: 30g | Saturated Fat: 7g | Sodium: 11mg | Potassium: 605mg | Fiber: 4g | Sugar: 39g | Vitamin A: 54IU | Calcium: 106mg | Iron: 3mg