This ice cream tastes like it should be evil! Super creamy and fluffy, with swirls of salted caramel chocolate and chunks of choc coated cacao nibs. Topped with our new obsession, caramel & choc coated almonds. Summer sorted!
Desserts
Salted Caramel Swirl Ice Cream
By Anna & Bree, Our Holistic Kitchen
Ice Cream
- 1 cup (150g) Raw Cashews (soaked 6 hours, washed & drained)
- 1 cup (250ml) coconut cream
- ⅓ cup (80ml) Coconut Nectar
- ½ tsp Mesquite Powder
- ⅓ cup (80ml) melted Coconut Oil
- ¼ cup (45g) Cacao Nibs
- ½ block (40g) Salted Caramel Chocolate
Toppings
- Caramel & Choc Coated Almonds
- Salted Caramel Chocolate pieces
- Step 1Blend cashews, coconut cream, coconut nectar and mesquite in a high-speed blender until completely smooth and creamy. Add coconut oil and blend until completely combined.
- Step 2Pour mixture into a metal loaf tin. Fold in cacao nibs.
- Step 3Melt chocolate and drizzle over ice cream. Using a teaspoon fold and twirl chocolate into the ice cream to make a swirl pattern. Cover tin tightly with foil and freeze overnight until set.
- Step 4Remove from freezer 10 minutes before serving to soften slightly. Scoop into ice cream cones or small bowls, sprinkle with toppings.
