Vegan ice cream with date caramel

Name: Vegan ice cream with date caramel
Total time: 765 min
Yield: For 1 liter
Ingredients: 200 gr. raw cashews; 1 can coconut milk; 3 tablespoons coconut oil (melted); 100 ml. agave syrup; 1 teaspoon vanilla essence; 1 pinch of salt; 120 gr. dates medjoul (pitted); 1/2 teaspoon salt; 2 tablespoons water (hot)

45 m*Total time

EasyDifficulty

For 1 literAmount

* Plus 12 hours of hydration and refrigeration

This ice cream is very easy to make without an ice cream maker. It stands out for its incredible creaminess and irresistible, sweet, full-bodied flavor.

We have used ingredients free of lactose and cholesterol. Instead of dairy products and eggs, the ice cream base contains light ingredients with a delicate flavor and high nutritional value, such as cashews, coconut milk and dates. These give it a wonderfully creamy texture and a subtle nutty aroma, with caramel as the star.

The caramel gives it its special touch: the dates make a caramel with an unparalleled flavor and texture that combines with the other ingredients to create a delicious, sweet contrast, enhanced by subtle salty notes.

The base of this ice cream is a base very rich in protein , carbohydrates , omega 6 fatty acids , tryptophan , phytosterols , vitamin E and B vitamins ( B1 , B2 , B3 , B5 , B6 and B9 or folic acid ), copper , chromium , phosphorus , magnesium , manganese , potassium and selenium .

The caramel, being made of dates, also provides calcium, fiber, and extra doses of tryptophan, vitamins B3 and B5, copper, phosphorus, magnesium and potassium.

For coconut ice cream

For the candy

Notes

It is very important that coconut milk has at least 50% coconut.

If you want, you can add a little whiskey liqueur to the caramel.

If you're in a hurry, you can save time hydrating cashews by soaking them for 1 hour in very hot water.

This ice cream lasts in the freezer for up to 1 week, although the sooner it is consumed, the better texture it will have.

Tap on the steps to mark them as done

Step 1
We put the cashews in soaking for a minimum of 6 hours to soften.
Step 2
Drain the cashew nuts and put them in the blender glass next to the coconut milk, coconut oil, syrup, vanilla extract and salt, and beat until well blended and the texture is creamy and smooth .
Step 3
We pass the mixture to a container that closes hermetically and we put it in the freezer for 30 minutes.

Step 4
We take it out of the freezer, beat it with rods and put it back in the freezer for another 30 minutes. Repeat this step 3 more times to prevent ice from forming.
Step 5
We hydrated the dates in hot water for 10 minutes and, after this time, we drained them.
Step 6
Prepare the caramel by mixing dates, salt and hot water in the blender jar. Beat well until you get the creamy texture characteristic of caramel. We reserve
Step 7
When we have the base of the ice cream list, we take it out of the freezer and we pass it to a big bowl. We add the caramel with a spoon and, with this or with a knife, stir with enveloping movements so that the caramel forms veins.
Step 8
We passed the ice cream back to the container where we had refrigerated it, smoothed the surface adding a little more caramel if we wanted, we covered it tightly and we put it in the freezer for a minimum of 4 hours, until we see that it is firm.
Step 9
When serving, remove it from the freezer about 10 or 15 minutes before so that the texture is not too hard, but creamy.

Notes

It is very important that coconut milk has at least 50% coconut.

If you want, you can add a little whiskey liqueur to the caramel.

If you're in a hurry, you can save time hydrating cashews by soaking them for 1 hour in very hot water.

This ice cream lasts in the freezer for up to 1 week, although the sooner it is consumed, the better texture it will have.

Vegan ice cream with date caramel

Categories

For coconut ice cream

For the candy

Notes

Notes