If you want a sweet treat that’s dairy-free, gluten-free and refined sugar-free without sacrificing the taste we have the perfect recipe for you! This completely dairy-free salted caramel swirl and brownie fudge ice cream created by Emily White is a favourite dessert around. Plus it’s one of the first vegan ice creams I’ve tried that still tastes like the real thing! Emily was kind enough to let us in on how to make this wonderful treat, so you too can enjoy it. You can thank us later.

Ingredients

ICE CREAM

3 cups of raw cashews

1 can of coconut milk

1/2 cup almond milk (or any plant-based milk)

1/2 cup coconut oil

1/2 cup honey (or to taste)

2 tsp vanilla extract

CARAMEL SWIRL

1 cup dates (soaked in boiling water for 15 minutes)

Generous sprinkle of sea salt

4T water

FUDGE BROWNIE BITES

1/2 cup shredded coconut

1/2 cup dates (soaked in warm water & drained)

1/2 cup walnuts

3T raw cacao powder

Directions

ICE CREAM

1. The night before, place the ice cream churning bowl in the freezer. Cover cashews in water to soak overnight, also.
2. Add all ice cream ingredients to a high-speed blender and blend until completely liquefied.
3. Transfer mixture to a bowl or jar, cover, and place in the fridge to chill.
4. Add mixture to ice cream maker and churn according to manufacturer’s instructions. When it is ready, it will look like soft serve ice cream. (While it is churning, make date caramel and brownie fudge bites).
5. When it is ready, set aside.

BROWNIE FUDGE BITES

6. Blend all ingredients in a food processor. If it is too dry you may need to add a tiny bit of water, not too much- you want these to be quite firm! Roll into tiny balls (about the size of an old school 5c piece). Set aside.

DATE CARAMEL

7. Add soaked dates to a high-speed with sea salt and blend until smooth. You may need to add a bit of water along the way to loosen it up a bit. You are aiming for a perfectly smooth caramel. Taste, and add more salt if required.

PUTTING IT ALL TOGETHER

8. Stir brownie fudge bites through the ice cream, followed by the date caramel until it is just combined. Be careful not to overmix. You want the caramel to have a swirl effect through the ice cream without being completed incorporated.
9. Transfer to a freeze proof container and freeze for another couple of hours to firm up. Before serving, sit out for 10 minutes to soften.

EXPERT TIP: Nuts are often one of the main ingredients in raw baking and unfortunately they are not cheap! Buying your nuts inn bulk and then storing them in the fridge or freezer is one way to ensure you are getting them at a cheaper price, whilst ensuring they don’t go off!

This recipe was featured in the September/October issue of M2Woman for more dairy-free, gluten-free and refined sugar-free options you can buy a copy from our shop or at your local news agent.