Salted Date Caramel Ice Cream

Cool down with this creamy, dairy-free ice cream swirled with luscious date caramel and a touch of Peugeot Kalahari salt. A perfect balance of sweet and savory, this recipe by  Nourished with Natalie  is a gourmet vegan treat that’s as indulgent as it is wholesome.

Ice Cream Base

• 3/4 cup raw cashews, soaked
• 1 can (13 oz) coconut milk
• 1 tsp vanilla extract
• 1/2 cup sugar
• ¼ tsp Peugeot Kalahari salt (finely ground)

Salted Date Caramel

• 1 cup medjool dates, pitted (about 10-12 medjool dates)
• 1/4 cup maple syrup
• 1 cup canned coconut milk
• 1 tsp vanilla
• 1/4 tsp Peugeot Kalahari salt (finely ground)

For Topping

• A pinch of Peugeot Kalahari salt (coarsely ground)

1. Place the raw cashews in a bowl and cover with hot water. Soak for at least 30 minutes, or soak in room temperature water for 2+ hours until softened. Drain before using!
2. In a high-speed blender, combine the soaked and drained cashews, coconut milk, vanilla extract, sugar, and finely ground Peugeot Kalahari salt. Blend on high until smooth and creamy.
3. Refrigerate the mixture for at least 4 hours, or overnight, until well chilled.
4. Once chilled, transfer the ice cream to an ice cream maker and churn for 30-35 minutes, or until it reaches a soft-serve consistency.
5. While the ice cream is churning, soak the pitted dates in hot water for 10-20 minutes to soften. Drain the dates, then blend them with maple syrup, coconut milk, vanilla extract, and finely ground Peugeot Kalahari salt until smooth and creamy. Set aside.
6. Spoon half of the churned ice cream into a freezer-safe container. Add a few generous dollops of the date caramel over the top and swirl gently with a knife or spoon. Repeat with the remaining ice cream and caramel, creating swirls.
7. Cover the container and freeze for at least 4 hours, or until the ice cream reaches your desired consistency.
8. Before serving, sprinkle the coarsely ground Peugeot Kalahari salt on top for a perfect salty-sweet finish and enjoy!