Roasted Cashew Salted Caramel Ice Cream
Oven roasted cashews give this ice cream a creamy and flavorful base. It's filled with plenty of salted caramel swirls and packed with fiber, potassium and
Equipment
- 1 9" loaf pan
- 1 Food processor or high speed blender
Ingredients
Ice Cream Base
- 1 ¼ cup whole cashews * see recipe notes for substitutions
- 7 bananas ~120g each
- 1 tsp vanilla
- pinch of salt
Salted Caramel Swirls
- 16 pitted medjool dates ~300g total
- 1 tsp flaked sea salt
- 1-3 tbsp water
Instructions
Roast the cashews
- Preheat the oven to 350℉
- Add the cashews to a baking sheet
- Roast for 10 - 12 minutes until fragrant and darkened. Rotate the baking sheet halfway through
Salted Caramel
- Add the pitted dates to a bowl and cover with hot water. Let soak for 10-15 minutes until soft.
- Add the soaked dates to a high speed blender or food processor along with 1 tablespoon of their soaking water and blend until a smooth paste forms. Add an extra tablespoon or two if the mixture looks too thick.
- Add the flaked sea salt and pulse a couple more times to incorporate
- Remove the caramel from the blender and set aside
Roasted Cashew Ice Cream Base
- Add the roasted cashews to the high speed blender or food processor (clean out the caramel first).
- Blend the cashews until they resembe a smooth butter. This will take 5+ minutes.
- Add the frozen bananas and blend to incorporate.
- Once smooth, add in a pinch of sea salt and vanilla.
Assembly
- Using a 9x5x3 loaf pan, pour ⅓ of the ice cream base into the bottom⅓
- With two spoons, drop dollops of the date caramel on top of the base, using about ⅓ of the caramel. Pull apart some of the globs and stretch them into ribbons.
- Repeat two more times, finishing with a layer of the caramel on top
- Cover the pan tightly and freeze until set, about 6-8 hours
Serving
- Let the ice cream thaw for 5 - 10 minutes at room temperature before scooping
- Serve in bowls or with waffle cones. An extra pinch of salt to top is optional but highly recommended!
Notes
* if using another nut, measure 1 1/4 cups and roast before blending into a nut butter. If using cashew butter or another nut butter, you only need 3/4 cup of the butter (the nuts loose volume when blended). Same goes for substituting with fat from a can of coconut milk - measure out 3/4 cups.