CASHEW COOKIE CARAMEL ICE-CREAM
RECIPE
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INGREDIENTS
Cookie Dough:
- 80g almond flour
- 1 tbsp peanut butter
- 1 tsp vanilla extract
- 1 tsp malt rice syrup
- Pinch of sea salt
- 20g cacao nibs or chocolate chips
Caramel:
- 2.5 cups dates soaked*
- Pinch of sea salt
- 0.5 can coconut milk (full fat)
- 50g cashews soaked*
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Icecream:
- 150g cashews soaked*
- 1.5 cans coconut milk (full fat)
- 4 tbsp malt rice syrup or maple syrup
- 2 tbsp melted coconut butter
- 2 tsp vanilla extract
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- Cacao nibs or raw chocolate chips to garnish
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PREPARATION
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Cookie Dough:
- Place all the ingredients
apart from the cacao nibs/
chocolate chips into a bowl
and mix well with a spatula until a dough begins to form.
- Add the cacao nibs or chocolate and mix well. Set the mixture aside in the fridge.
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Caramel:
- Add all the ingredients to a high speed blender. Blend until smooth and creamy. Add a dash of water if needed to bring the mixture together.
- Set the caramel aside in the fridge.
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Icecream:
- Add everything except the coconut butter to a high speed blender. Keep blending until you reach a smooth and creamy consistency, no lumps or grit.
- Then add the coconut butter and blend for a few seconds to combine.
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- Pour the icecream into a large bowl.
- Divide the cookie dough into little bite sized pieces or balls and add them to the bowl.
- Add the caramel, and carefully fold the mixture with a spatula being carefull not to overmix as you want to see the variety of layers in the finished product.
- Pour the mixture into a loaf tin lined with parchement paper.
- You can add more chocolate chips, cacao nibs and cookie dough pieces to the top of the icecream if you wish.
- Freeze for a mimimum of 6 hours.
- Remove the icecream from the freezer about 15 minutes before serving and dip your icecream scoop into hot water before scooping :)
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* Dates- soak in water for a minimum of 4 hours, then drain.
* Cashews- soak in water for a minimum of 6 hours, then rinse clean.
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