Caramel Swirl Ice Cream {No Churn, Raw, Dairy-Free & Refined Sugar-Free}

Caramel Swirl Ice Cream {No Churn, Raw, Dairy-Free & Refined Sugar-Free}

So I’m thinking of opening up an ice cream shop. Audrey’s Nutty Ice Cream Shop? What do you think? Has a ring… ;) With the amount of ice cream I’ve been {no-} churning out lately, I think I may qualify… You tell me! This latest caramel one is my favorite so far. All I have to say is CARAMEL… and SO GOOD… Ok, now that I got that out of my system {sorry, I’m a little excited about this one}, I’ll share a few more things about this wholefoods caramel ice cream deliciousness.

Where to begin? It all started with my nut butter ice cream obsession a few weeks back when this easier-than-easy peanut butter and chocolate chip ice cream and this creamy almond butter ice cream entered my life. Nut butter ice creams have since been making a very regular appearance in my kitchen {and in many of yours too it seems based on all the recipe love on Instagram and Facebook — thank you! :) }. They are honestly simply the best treat ever. Just throw a few wholesome delicious ingredients in a blender, resist the urge to eat it all right then and there… then freeze, and {if you were good at resisting that urge to lick the blender clean after all…} you’ve got one of the best easy homemade ice creams ever awaiting you on the other side of the night.

Caramel Swirl Ice Cream {No Churn, Raw, Dairy-Free & Refined Sugar-Free}

What I love most about these nutty ice creams too is that they never get icy, unlike many dairy-free ice creams I’ve tried — these always stay creamy and delicious. I also love that there’s no cooking involved and no noisy ice cream machine or other clunky equipment needed. And I absolutely love that all the ingredients in this type of ice cream are raw{ish} and nutritious and are usually staples in my pantry.

Caramel Swirl Ice Cream {No Churn, Raw, Dairy-Free & Refined Sugar-Free}

So, as I mentioned, nut butter ice creams have been happening in my kitchen a lot lately. Once you start, it’s hard to stop making them! When I decided to make a cashew nut butter-based ice cream as an experiment and had a little taste I immediately knew this would be THE PERFECT caramel ice cream base. It just had all the right flavor and texture and color and so I got really excited. Real deal dairy-free and refined sugar-free caramel, although absolutely doable, is a bit of a workout {for me} and so I pretty much never get around to making it these days. But I missed it so! So when the opportunity presented itself to turn this ice cream into a caramel delight, I couldn’t resist.

Caramel Swirl Ice Cream {No Churn, Raw, Dairy-Free & Refined Sugar-Free}

If you’ve been craving caramel but dreading standing over that simmering pot and dealing with all the stickiness, this recipe is for you ♥ Just blend some things and pour into a container. Blend some more of the same things in slightly different proportions and plop into that container bit by bit. Swirl things around to make them look pretty {or messy} to your liking and freeze. Done. Savor the easiest and bestest caramel ice cream, knowing it’s packed with good things :).

Caramel Swirl Ice Cream {No Churn, Raw, Dairy-Free & Refined Sugar-Free}

The ice cream part is everything you’d expect in an ice cream, the caramel swirl part is a little more gooey and caramel-like. The thing that gives this ice cream that caramel taste is the perfect combination of creamy cashew butter, dates, carob, and agave. So simple. So delicious!

I’d love to know how you like it! I absolutely loved seeing various creations by you of the almond and peanut butter ice creams on Instagram and Facebook. But I also get that not everyone wants to snap shots of what they are eating :) — just drop a word in the comments below to share how you liked it, if you changed anything and how that worked, and any other thoughts. It’s the stuff that keeps me motivated to keep sharing

5.0 from 8 reviews
Caramel Swirl Ice Cream {No Churn, Raw, Dairy-Free & Refined Sugar-Free}
Author: 
Prep time: 
Cook/Chill Time: 
Ready In: 
Makes: 6-7 small servings
 
Ingredients
Ice Cream Base:
  • 1¼ cups non-dairy milk {I used unsweetened vanilla almond milk}
  • 1 cup soft pitted dates
  • 1 cup cashew butter
  • 2 tbsp agave {or maple syrup, coconut nectar, etc. See notes}
  • 1 tbsp carob powder
  • 1 tbsp pure vanilla extract
  • ¾ tsp salt
Caramel Swirl:
  • 1 cup pitted dates, pre-soaked and strained {see notes}
  • ¼ cup agave {see notes on other sweeteners}
  • 3 tbsp non-dairy milk {I used unsweetened vanilla almond milk}
  • 2 tbsp cashew butter
  • 2 tsp carob powder
  • 1 tsp pure vanilla extract
  • ¼ tsp salt
Instructions
  1. Place all ice cream ingredients in a blender and blend into a smooth consistency. Transfer to a freezer-safe container and set aside.
  2. Place all swirl ingredients into the blender, and blend until smooth. Using a spoon plop this mixture over the ice cream base in the container. Then use something like a skewer to gently swirl the two mixtures together {if you're intimidated by the swirl, don't be -- you'll see -- it's easier than it looks!}.
  3. Cover the container and place in the freezer to set for at least 4-5 hours or overnight. And enjoy!
Notes
Sweeteners: if substituting the agave with honey / honee, note that this will work in terms of creating a delicious ice cream, but the stronger natural flavor of this sweetener will detract from the "caramel" flavor of the ice cream.

Soaking dates for caramel swirl: to soak them quickly, boil some water. Pour over dates in a bowl to cover and allow them to soak for about 15 minutes. Then strain the liquid. This will help them to be soft enough to blend into a smooth caramel-like texture. Alternatively, to keep the recipe raw, cover the dates in very warm water and allow them to soak for at least an hour.
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