Vegan ice cream with date caramel

Name: Vegan ice cream with date caramel
Total time: 765 min
Yield: For 1 liter
Ingredients: 200 gr. raw cashews; 1 can coconut milk; 3 tablespoons coconut oil (melted); 100 ml. agave syrup; 1 teaspoon vanilla essence; 1 pinch of salt; 120 gr. Medjool dates (pitted); 1/2 teaspoon salt; 2 tablespoons water (hot)

45 m*Total time

EasyDifficulty

For 1 literAmount

* Plus 12 hours of hydration and refrigeration

This ice cream is very easy to make, needs no ice cream maker, and stands out for its incredible creaminess and irresistible flavour, which is sweet and full-bodied.

We've made it with lactose- and cholesterol-free ingredients, so instead of dairy and eggs, the base of this ice cream is made of light ingredients with a delicate flavour and great nutritional value, such as cashews, coconut milk and dates. These give it its wonderfully creamy texture and a subtle nutty aroma, with caramel as the star of the show.

The caramel is what gives it its most special touch: with the dates we make a caramel with an unrivalled flavour and texture that, together with the rest of the ingredients, creates a delicious, sweet contrast heightened by subtle hints of salt.

The base of this ice cream is very rich in protein, carbohydrates, omega-6 fatty acids, tryptophan, phytosterols, vitamin E and B-group vitamins (B1, B2, B3, B5, B6 and B9 or folic acid), copper, chromium, phosphorus, magnesium, manganese, potassium and selenium.

Since it's made from dates, the caramel also provides calcium, fibre and an extra dose of tryptophan, vitamins B3 and B5, copper, phosphorus, magnesium and potassium.

For coconut ice cream

For the caramel

Notes

It is very important that coconut milk has at least 50% coconut.

If you want, you can add a little whiskey liqueur to the caramel.

If you're in a hurry, you can save time hydrating cashews by soaking them for 1 hour in very hot water.

This ice cream lasts in the freezer for up to 1 week, although the sooner it is consumed, the better texture it will have.

Tap on the steps to mark them as done

Step 1
We put the cashews in soaking for a minimum of 6 hours to soften.
Step 2
Drain the cashew nuts and put them in the blender glass next to the coconut milk, coconut oil, syrup, vanilla extract and salt, and beat until well blended and the texture is creamy and smooth .
Step 3
We pass the mixture to a container that closes hermetically and we put it in the freezer for 30 minutes.

Step 4
We take it out of the freezer, beat it with rods and put it back in the freezer for another 30 minutes. Repeat this step 3 more times to prevent ice from forming.
Step 5
We hydrated the dates in hot water for 10 minutes and, after this time, we drained them.
Step 6
Prepare the caramel by mixing dates, salt and hot water in the blender jar. Beat well until you get the creamy texture characteristic of caramel. We reserve
Step 7
When we have the base of the ice cream list, we take it out of the freezer and we pass it to a big bowl. We add the caramel with a spoon and, with this or with a knife, stir with enveloping movements so that the caramel forms veins.
Step 8
We passed the ice cream back to the container where we had refrigerated it, smoothed the surface adding a little more caramel if we wanted, we covered it tightly and we put it in the freezer for a minimum of 4 hours, until we see that it is firm.
Step 9
When serving, remove it from the freezer about 10 or 15 minutes before so that the texture is not too hard, but creamy.