Banana free vegan icecream anyone?...
- Addicted to dates
- Apr 2, 2017
- 3 min read
Cashew Cookie Caramel Icecream
With spring in full swing here in Ireland an summer approaching its time for me to focus in on more icecream recipes. Sure, it doesn't get very hot here in the summer, but do we really need an excuse for more icecream?.... I thought not!
I made a batch of this creamy icecream last weekend, and with the excitement of it all, never wrote down the recipe! I was astounded by the attention it got after posting a picture on instagram. So many of you began messaging looking for the recipe and I also found out that many of you either can't have or don't like bananas! Honestly, I never even considered this before, there I was posting all these images of banana icecream that many of you could not enjoy. So I made it my mission to recreate and perfect the recipe to share with you all!
Best thing is, you don't need an icecream churner or any fancy gear for this one. The cashews, paired with a hint of coconut butter keep it at a nice creamy consistency.
I hope you love it as much as me and my boyfriend did. We now have a feezer packed full of this magnificent icecream! Perfect for these longer spring
evenings. Oh, and I almost forgot, if you do make this, do yourself a favour and try it with a cheeky drizzle (or lake) of chocolate sauce....
Recipe
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* 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 - Cacao nibs or raw chocolate chips to garnish Method: 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. 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. 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. - 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 :) * 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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