We know, vegan ice cream can be daunting. We know, the ingredients are expensive and the consistency is hard to nail. And yes, we know that more often than not, you end up up with a pricy cashew-y frozen pudding than ice cream. We've been there. This ice cream took us a while to nail, and made us curse ice cream all together BUT, we finally got there. It's actually creamy and is packed with bursts of caramel chunks. Here's what you need to make it:
ice cream base:
Place the bowl of your ice cream maker in your freezer overnight.
When ready, add cashews and 1 1/2 cups water to a blender and mix on high until smooth. Strain the milk through a fine-mesh sieve. Pour the sieved milk back into your blender, along with your coconut milk, vanilla extract, vanilla bean and salt.
In a saucepan over medium heat, dissolve your sugar with 1/4 cup water. Whisk in your coconut oil until fully incorporated. Remove from heat and with your blender running, pour the sugar mixture in.
Pour the mixture into your chilled ice cream base, and churn according to the instructions on your ice cream maker (ours took about 2 hours).
Whilst your ice cream maker churns, make your salted caramel by mixing the coconut oil, maple syrup, almond butter and salt in a saucepan over medium heat. Let cool in fridge whilst the ice cream churns (don't skip this step! Otherwise the heat of your caramel will melt your hard-earned churned ice cream). When both your ice cream base and caramel are ready, you're ready to create some swirls.
Grab a loaf pan and pour a layer of caramel followed by a layer of ice cream. Repeat until you run out of both. Use a knife to create swirls in the ice cream. Cover your ice cream with a sheet of parchment paper (this protects it from ice in the fridge!), pop the loaf tin in your freezer and freeze overnight.