Caramel Coconut Ice Cream

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Coconut Ice Cream

  • 1 1/2 cups raw cashews (soaked for 4-6 hours in cool water, or 1 hour in very hot water, then drained)
  • 1 15-ounce can full-fat coconut milk 
  • 3 Tbsp coconut oil
  • 1/2 cup maple syrup
  • 1 tsp pure vanilla extract
  • 1 pinch salt

Salted Date Caramel

  • 14 whole dates(soak in warm water for 10 minutes, then drain)
  • 1/2 tsp salt
  • 1-3 Tbsp warm water
  • 1 Tbsp bourbon (optional)


  1. The night before, place your ice cream churning bowl in the freezer to properly chill. Also, make sure you soak your cashews overnight or the next day for at least 6 hours. Be sure to drain before adding to the blender.
  2. Add soaked, drained cashews, coconut milk, coconut oil, maple syrup, vanilla, and salt to a high-speed blender and blend until creamy and smooth, scraping down sides as needed. You want it to be completely creamy and blended.
  3. For best texture, chill the mixture for at least 4-6 hours or preferably overnight. If you’re in a rush, pop it in the freezer for 1-2 hours before adding it to the ice cream maker. Otherwise, proceed without chilling – it will just take longer to churn and may require extra chilling.
  4. Add chilled mixture to ice cream maker and churn according to manufacturer’s instructions – about 45 minutes. It should look like soft serve. If it wasn’t chill enough, it may not firm up during the churning process. In that case, pop it back in the freezer in the churning bowl and freeze until mostly firm. Then churn once more.
  5. In the meantime, prepare caramel by adding dates to a food processor or blender and blending until creamy and smooth, adding warm water to it. Season with salt (and bourbon if desired) and blend once more to combine. Taste and adjust flavor as needed. Set aside.
  6. Once churned, transfer the ice cream to a large freezer-safe container and add in the desired amount of caramel and use a spoon or knife to swirl. Add a pinch more salt for an even more salty-sweet contrast if desired.
  7. Smooth top and cover well. Freeze for at least 4-6 hours or until firm.
  8. Set out for 10-15 minutes before serving to soften. Will keep for up to 1 week, though best when fresh.