Continuing with alllllll the summer recipes over here! This vegan salted caramel ice cream may just be the best summer dessert I’ve made so far! Best of all, it requires only 6 ingredients. And most of them you probably have on hand! It’s not only vegan but also gluten free and paleo. I used just regular cones to serve mine in but you can definitely just eat it with a spoon to make sure it complies with a gluten free + paleo diet still.
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Ice cream used to be a no food for me. I’d eat way too much and it always upset my stomach. Tasted great in the moment but my body hated me afterwards. Idk if it was the overload of dairy or sugar but whatever it was, it didn’t work for me. I still enjoy regular ice cream on occasion but in a normal week I prefer a dairy free, lower sugar version. This vegan salted caramel ice cream is so easy to make and so tasty, I don’t even feel like I’m missing out!
Let’s make this ice cream!
First, you’ll make the salted caramel layer. It requires you to soak dates for 1-2 hours. I used medjool dates. It helps make them softer and easier to blend. After they’ve soaked, you’ll remove the pits and chop them. Chopping them makes it easier to blend. Then set aside and make the ice cream base!
In a blender, add frozen bananas, cashew butter, and salt.
I recently upgraded my blender to this Vitamix. Before I had a cheaper, standard blender. It got the job done but always left recipe a little chunky. Like, in smoothies there would be chunks of spinach. In ice cream recipes like this one, it was never smooth. I have fallen head over heels in love with my Vitamix! You by no means need a fancy blender to make recipes. It does make the texture better though. Best purchase I’ve made all year!
Look how smooth and perfect it is! The texture was exactly like a normal ice cream. Put the ice cream layer in the freezer while you finish making the caramel layer.
In either a blender or food processor, add the chopped dates, almond milk, vanilla, and salt. Blend or puree.
Then remove the ice cream base from the freezer and mix in the caramel layer with a spoon. Serve right away! Makes 3 servings. Store in the freezer.
Substitutions:
You can sub any nut butter for the cashew butter. I think the cashew butter gave it the best texture though! For a nut free version, use Sunbutter. You can also sub any milk for the almond milk. Sub oat milk for a nut free version.
More Vegan Desserts:
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Vegan Salted Caramel Ice Cream
Vegan Salted Caramel Ice Cream. A paleo, gluten free ice cream recipe. The perfect healthy summer dessert! Easy to make with minimal ingredients. #summerrecipes #summerdessert #healthyicecream #veganicecream #paleoicecream #nicecream #glutenfree #paleodessert #vegandessert
Ingredients
Ice Cream:
3 frozen bananas
3 tbsp cashew butter
Sprinkle of sea salt
Caramel layer:
1/2 cup dates
1/3 cup unsweetened almond milk
1/2 tsp vanilla
1/4 tsp sea salt
Method
- Soak the dates in warm water for 1-2 hours.
- Then remove the pits and chop. Set aside
- In a blender, combine the ice cream ingredients and blend until smooth.
- Add the the freezer while you make the caramel layer
- In a blender or food processor, add the dates, almond milk, vanilla, and salt. Blend or puree.
- Remove the ice cream from the freezer and stir in the caramel layer. You could add chopped nuts or chocolate chips here too.
- Serve and enjoy! It melted kind of quickly so don’t wait too long
