Coconut Ice Cream with Salted Date Caramel

Serves: 6-8
Taste: 4
Preparation: 3
Health: 2


Coconut Ice Cream

  • 1 1/2 cups raw cashews, soaked and drained
  • 1 15-ounce can full-fat coconut milk
  • 3 Tbsp melted coconut oil
  • 1/2 cup maple syrup or agave nectar
  • 1 tsp pure vanilla extract
  • 1 pinch sea salt

Salted Date Caramel

  • 14 whole dates, pitted (soak if dry)
  • 1/2 tsp sea salt
  • 1-3 Tbsp warm water (optional)
  • 1 Tbsp bourbon (optional)


  1. Soak cashews and pre-chill your ice cream churning bowl.
  2. Blend cashews, coconut milk, oil, sweetener, vanilla, and salt until smooth. Chill this mixture for optimal texture.
  3. Churn the mixture in your ice cream maker for about 45 minutes or until it resembles soft serve. If it’s not firming up, further freeze the mixture before churning again.
  4. Meanwhile, blend the dates, salt, water, and bourbon until creamy for your caramel. Adjust the taste as needed.
  5. Transfer churned ice cream to a freezer-safe container, swirl in the caramel, and sprinkle a little extra salt if desired.
  6. Freeze for 4-6 hours until firm, and allow to soften for about 10-15 minutes before serving. It’s best consumed within a week.
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