It’s summer which means it’s ice cream weather and when there are no tubs in the freezer or frozen ingredients to make your own ice cream, this instant salted caramel soft serve recipe will save the day.
Dairy free and made without refined sugar, this ice cream has a cashew nut base which makes it creamy and smooth as well as packed full of plant based nutrition. Cashew nuts are actually seeds that grow at the bottom of cashew apples. They are protein rich, a good source of monounsaturated fats, vitamins such as E, K and B6 and minerals such as calcium, magnesium, phosphorous, manganese, copper, zinc and selenium. They support heart health, bone development, digestion, healthy nerves, hair and nails and provide good antioxidant support for total health.
- 1 tsp Himalayan salt
- 1 tbsp maca powder
- 1 cup almond milk
- 2 tsp vanilla extract
- 2 cups cashew nuts
- 4 tbsp maple syrup
- 5 cups ice cubes
- 150g pitted medjool dates
In a high speed blender, combine the maca, vanilla extract, almond milk, dates and cashew nuts until smooth. Add in the ice cubes and blend again.
Pour into a large bowl and gently swirl in the maple syrup and salt. Serve immediately.
Leftover mixture can be frozen in ice lolly moulds.