Caramel Swirl Ice Cream
A creamy, no churn vegan caramel ice cream with a thick caramel swirl. Refined sugar-free.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6-7 small servings
- Category: Ice Cream
- Method: No-Churn
- Cuisine: Dessert
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
- Place all ice cream ingredients in a blender and blend into a smooth consistency. Transfer to a freezer-safe container and set aside.
- 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!}.
- 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.