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| Serves: 6 people | Recipe course: Desserts | Total time (min.): 130 |
For the salted caramel sauce
180g pitted dates, soaked for 20 minutes in boiling water
4 tbsp maple syrup
½ tsp sea salt
200ml water
For the ice cream
225g raw cashews, soaked in cold water overnight, and drained
400ml coconut milk
4 tbsp maple syrup
3 tbsp coconut oil
1 tsp vanilla extract
75g toasted pecans, broken up
1 - Place the inner bowl of your frozen dessert maker attachment into the freezer for 48 hours.
2 - Add all the caramel ingredients to the blender attachment of your kitchen machine. Blend until smooth, and reserve.
3 - Into the clean blender attachment of your kitchen machine, add all of the ice cream ingredients (except for the pecans) and blend until smooth.
4 - Fit your kitchen machine with your frozen dessert maker attachment and start the machine on the lowest speed, so that the paddle is turning. Carefully pour the ice cream mixture through the funnel into the frozen inner bowl. Allow the machine to churn the mixture until the ice cream is thickened, around 25 minutes.
5 - Remove the bowl and spoon half the ice cream mixture into a container. Pour over 6 tbsp of the salted caramel sauce and scatter with toasted pecans. Spoon the other half of the ice cream mixture, followed by another 6 tbsp caramel sauce. Swirl the caramel and ice cream together, and top with the remaining pecans.
6 - Freeze the ice cream for 2 hours, until firm enough to scoop.
7 - You can keep the rest of the salted caramel sauce and use on any other desserts.