Plant-Based Salted Caramel Ice Cream

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 10

Cook Time: 8

Servings:

Calories: 392kcal

This plant-based salted caramel ice cream is creamy, naturally sweet, and loaded with rich caramel flavor. A base of banana, dates, and cashews blends into a smooth, scoopable treat, while a swirl or chunks of homemade date-caramel bring that classic sweet-salty contrast.

With a hint of vanilla and just the right touch of salt, it’s a simple whole-food dessert that perfect for a summer afternoon dessert!

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Equipment

Ingredients

Ice Cream

1 banana ripe
5 deglet dates or 3 medjool dates
1 tbsp nutritional yeast
1 tbsp cashews
1 tsp vanilla extract
¼ tsp salt
1 cup soy milk unsweetened, or plant based milk of choice

Caramel Sauce or Chunks

½ cup dates
2 tbsp cashews
1 tbsp nutritional yeast
¼ cup soy milk unsweetened, or plant based milk of choice
½ tsp vanilla extract
½ tsp salt
½ cup water

Instructions

Ice Cream

Add all ingredients to a blender and blend until dates are pulverized.
Place in freezer overnight or at least 8 hours before spinning it in your Ninja Creami machine.

Caramel Sauce or Chunks

Add all ingredients to a blender and blend until dates are pulverized.
Pour mixture into a saucepan and cook on medium heat until reduced to half.
If you are using it as a sauce then put it into a small bowl. If you are making it into caramel for chewy little chunks: spread evenly onto a parchment lined tray and place into the freezer overnight.
Once frozen, makes scores with a knife into little squares. Scrape off little squares of the caramel and place on top of ice cream servings right before serving.

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Nutrition