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Sea Salt Caramel Coconut Ice Cream

Holding up an ice cream cone topped with scoops of homemade Vegan Coconut Caramel Sea Salt Ice Cream

I know. It’s still technically winter, you guys. But in the Northwest, it’s practically spring! There are literally trees blooming outside our window. I could faint from excitement.

Plus, you know how I feel about dessert. Thus the reason we must ice cream.

Yes, ice cream is now a verb. Get on board.

Homemade vegan ice cream churning in an ice cream maker

This ice cream was inspired by the best vegan ice cream on the planet, which happens to be scooped up right here in Portland at Salt and Straw.

If you’re ever in the area, you must try their coconut caramel ice cream with chocolate candy chunks. It’s what vegan ice cream dreams are made of.

Stirring date caramel into vegan coconut ice cream for a delicious homemade dessert

The best part about this recipe? It requires only 7 ingredients, and it’s naturally sweetened!

I opted to forgo the chocolate candy bar pieces because I’m a purist (or lazy). But in my opinion, it’s so close to the original that if blindfolded I may not be able to tell the difference between their version and mine. I think this is love.

Baking pan filled with our Vegan Coconut Ice Cream with a Sea Salt Caramel swirl

I was half tempted to try a sugar-based vegan caramel sauce, but I realized my sea salt date caramel was a very good thing. Date caramel is entirely natural, quick, easy, and requires just 2 ingredients. TWO.

Add bourbon at your own discretion. But c’mon. A little won’t hurt.

Using an ice cream scooper to grab scoops of creamy Vegan Coconut Caramel Sea Salt Ice CreamPan of our Sea Salt Caramel Coconut Ice Cream for an incredible vegan dessert

This ice cream is delicious like WHOA. It’s:

Creamy
Luxurious
Perfectly sweet
Salted caramel-infused
Rich
Satisfying
SIMPLE
& Seriously amazing

I have another recipe coming soon that utilizes this ice cream to recreate one of my favorite desserts of all time. Any guesses? I gave you guys a sneak peek on Instagram a couple weeks ago and can’t wait to share! Sit tight to see what I came up with. It’s gonna blow your dessert-loving mind.

Holding up a scoop of Vegan Sea Salt Caramel Ice Cream made with dates

If you try this ice cream, please let us know! Take a picture and tag us on Twitter or #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers!

Holding a double scoop ice cream cone of Creamy Vegan Coconut Ice Cream with Sea Salt Caramel

Print
Scoops of Sea Salt Caramel Coconut Ice Cream on a cone
4.39 from 21 votes

Sea Salt Caramel Coconut Ice Cream

Creamy, 7-ingredient coconut ice cream with a luxurious sea salt date caramel swirl! Naturally sweetened, so rich and satisfying, and ridiculously easy!
Author: Minimalist Baker
Prep Time 1 hour
Total Time 1 hour
Servings: 8 (1/2-cup servings)
Category: Dessert
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? Store in freezer.

Ingredients

US Customary - Metric

COCONUT ICE CREAM

  • 1 1/2 cups raw cashews (soaked for 4-6 hours in cool water, or 1 hour in very hot water, then drained)
  • 1 15-ounce can full-fat coconut milk (sub light with less creamy results)
  • 3 Tbsp melted coconut oil
  • 1/2 cup maple syrup or agave nectar (sub up to half with cane sugar)
  • 1 tsp pure vanilla extract
  • 1 pinch sea salt

SALTED DATE CARAMEL

  • 14 whole dates (pitted // if dry, soak in warm water for 10 minutes, then drain)
  • 1/2 tsp sea salt
  • 1-3 Tbsp warm water (optional // for thinning)
  • 1 Tbsp bourbon (optional)

Instructions

  1. The night before, place your ice cream churning bowl in the freezer to properly chill. Also, make sure you soak your cashews overnight OR the next day for at least 6 hours. Be sure to drain before adding to blender.
  2. Add soaked, drained cashews, coconut milk, coconut oil, maple syrup, vanilla and sea salt to a high speed blender and blend until creamy and smooth, scraping down sides as needed. Use the “liquify” setting if you have it. You want it to be completely creamy and blended.
  3. TIP: For best texture, chill mixture for at least 4-6 hours or preferably overnight. If you're in a rush, pop it in the freezer for 1-2 hours before adding to ice cream maker. Otherwise, proceed without chilling - it will just take longer to churn and may require extra chilling (see next step).
  4. Add chilled mixture to ice cream maker and churn according to manufacturer’s instructions - about 45 minutes. It should look like soft serve. If it wasn't chill enough, it may not firm up during the churning process. In that case, pop it back in the freezer (still in the churning bowl) and freeze until mostly firm. Then churn once more.
  5. In the meantime, prepare caramel by adding dates to a food processor or blender and blending until creamy and smooth, adding warm water to encourage it along if it needs extra help. Season with sea salt (and bourbon if desired) and blend once more to combine. Taste and adjust flavor as needed. Set aside.
  6. Once churned, transfer the ice cream to a large freezer-safe container and spoon in desired amount of caramel (I used it all, but you can reserve it for other uses) and use a spoon or knife to swirl. Add a pinch more salt for even more salty-sweet contrast if desired.
  7. Smooth top and cover well. Freeze for at least 4-6 hours or until firm.
  8. Set out for 10-15 minutes before serving to soften. Will keep for up to 1 week, though best when fresh.

Notes

*Nutrition information is a rough estimate.
*Prep time does not include soaking, chilling, and freezing.

Nutrition Per Serving (1 of 8 half-cup servings)

  • Calories: 382
  • Fat: 26g
  • Saturated fat: 15.8g
  • Sodium: 135mg
  • Carbohydrates: 34g
  • Fiber: 1.9g
  • Sugar: 23g
  • Protein: 5g
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211 Comments 7 ingredients or less, Dairy-Free, Egg-Free, Gluten Free, Grain-Free, No Bake, Refined Sugar-Free, Soy-Free, Sweet (dessert), Vegan, Winter

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danaHi, I'm Dana! I am a food stylist, photographer, and author of Everyday Cooking.

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All commentsI made thisQuestions
  1. Avatar for HollyHolly says

    November 21, 2019 at 12:46 pm

    Hi. You mentioned you were going to try a sugar-based caramel sauce? Do you have a recipe for one that would work here? My daughter is not a big fan of dates.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 21, 2019 at 1:16 pm

      How about this one? Or this one…?

      Reply
  2. Avatar for DarylDaryl says

    November 11, 2019 at 4:47 pm

    By far the best vegan ice cream I have ever made. The texture and flavor were perfect! I added the salted date caramel into the machine when my Breville says to introduce add-ins and so there wasn’t a swirl, but it was still amazing. I will definitely make this again.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 12, 2019 at 10:02 am

      We’re so glad you enjoyed it, Daryl! Thanks so much for sharing!

      Reply
  3. Avatar for bellabella says

    October 7, 2019 at 8:32 am

    Hi, for the cane sugar sub how much of it needed for this recipe? half? thank you :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 7, 2019 at 11:01 am

      Hi Bella, you mean adding cane sugar instead of maple syrup? Yes, 1/2 cup. Let us know how it goes!

      Reply
  4. Avatar for SofiaSofia says

    October 6, 2019 at 9:51 pm

    Hello! I would like to know, if it’s possible to make it last longer than a week. Also, I if I add guar gum would there be any inconvenience??

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 7, 2019 at 11:13 am

      Yeah, if it’s covered well it should last up to 1 month. Will adjust that in the recipe! If you add guar gum that should only make it creamier! That or xanthan I’ve heard does well in ice creams to mock eggs.

      Reply
  5. Avatar for Gracia LarsonGracia Larson says

    August 23, 2019 at 9:19 am

    I’m excited to try this recipe but I don’t have an ice cream maker…any suggestions on what to use instead?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 23, 2019 at 1:27 pm

      Hi Gracia, because it’s so thick/rich you might be able to get away without using an ice cream maker. We’d recommend using a parchment-lined loaf pan and taking it out of the freezer several times while it’s firming up and whipping it with a whisk or beater. Good luck! Let us know if you give it a try!

      Reply
  6. Avatar for JenniferJennifer says

    July 27, 2019 at 4:59 pm

    I love this recipe! Also use it to make my own ice cream sandwiches with pecan flour brownies as the outside layer.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 29, 2019 at 9:33 am

      Yum! Thanks so much for the lovely review, Jennifer. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

      Reply
  7. Avatar for Tj khawTj khaw says

    July 20, 2019 at 10:15 pm

    Hi. For the recipe. Raw Cashews is 1 and 1/2 cups or 1/2 cup? Thks

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 22, 2019 at 10:06 am

      Hi TJ, it’s 1 and 1/2 cups. Hope that helps!

      Reply
  8. Avatar for Frida NavarreteFrida Navarrete says

    June 15, 2019 at 1:12 pm

    Hi, how much coconut milk is asked in the recipe i don’t understand the 1 – 15 ounce. Does it means is 15 ounces or 115?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 17, 2019 at 8:39 am

      Hi Frida, this recipes requires one 15-ounce can. Hope that helps!

      Reply
  9. Avatar for HeatherHeather says

    April 18, 2019 at 5:03 pm

    Ok I thought I might add my suggestion here about the caramel sauce! I read though all the comments before making everything. I decided to follow the instructions first with the dates and see if it worked for me because I have a Blendtec. Well mine didn’t turn out either :-( so then I thought let me try this on the stove and see what happens. So I put about 1/2 cup chopped dates with 1/4 cup almond milk and brought to bubbling. Got out my whisk and went to town! The dates started dissolving and the almond milk absorbing into this thick carmely goodness. But I still had bits of date so, I pulled out the food processor, scraped it in there and turned it on for about 1-2 min. Bingo! Carmel sauce success!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 19, 2019 at 9:22 am

      Thanks for sharing, Heather!

      Reply
  10. Avatar for NatalieNatalie says

    February 7, 2019 at 11:27 am

    Oh my goodness, this ice cream was AMAZING! I followed the directions exactly and I’m sure that’s why it turned out so well. Thank you for this recipe!!

    Reply
  11. Avatar for GracielaGraciela says

    December 12, 2018 at 2:13 pm

    This recipe is INCREDIBLE, and I am extremely picky about ice cream! Thanks Dana for another amazing recipe… Huge crowd pleaser every time!

    I make this for Thanksgiving and Christmas (as well as well as Tuesdays, bank holidays, and any other day I make up an excuse to indulge lol); and I usually have to hide some of it for the rest of the week, because it is immediately devoured every time.

    My only mods are to the caramel:
    I soak my dates in warm almond milk (instead of water) to soften them… This makes the almond milk so sweet and delicious and date flavored. Then I drain the dates, saving the date-flavored almond milk when I do so, and I use THAT to thin the caramel instead of water. I also add a dash of vanilla. I have found that using the date-sweetened almond milk for thinning with a dash of vanilla makes the caramel even richer and creamier than using water :)

    If any is left over, I drink it or make it into a latte, because it is so amazing!

    I also half the salt in the caramel to start with and add more from there… depending on the size of your dates, you could end up with way too much salt if you start out with the full 1/2 teaspoon if using smaller dates.

    Happy Eating, ya’ll <3

    Reply
  12. Avatar for Lenna StormLenna Storm says

    July 28, 2018 at 6:41 pm

    Oh. Em. Gee. I made this ice cream for a family gathering, and it was a home run. Love the caramel sauce, but the ice cream itself is amazeballs. I actually added a teaspoon of vanilla bean powder and instead of bourbon, I added spiced rum. :) It might be too rich for every day use, so I’ll either reduce the maple syrup or the cashews. But overall, this was absolute heaven. Thanks Dana!!! You have become one of my absolute favorite sources for tasty and healthier fare. Keep up the good work!!!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 29, 2018 at 7:04 am

      Thanks so much for the review, Lenna! We are glad to hear that it was a hit!

      Reply
  13. Avatar for JackieJackie says

    July 16, 2018 at 2:41 pm

    This is absolutely delicious. My whole family loved it.

    My ice cream maker is on its last legs and didn’t churn properly, so I put the mix into silicone push-up lolly tubes…..wonderful!!!!

    Gorgeous balance of flavours…..Thank you!

    Reply
  14. Avatar for ChristineChristine says

    June 15, 2018 at 10:41 am

    Looks so amazing, can’t wait to try it! What is the purpose of adding the additional melted coconut oil? Can I use coconut cream instead of coconut milk and just omit the additional coconut oil? Thanks!!!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 16, 2018 at 10:56 am

      The melted coconut oil creates a creamy texture! You could use olive oil in place of coconut oil, but I wouldn’t recommend omitting it entirely. You can use coconut cream in place of coconut milk though!

      Reply
  15. Avatar for CarlyCarly says

    May 6, 2018 at 11:24 am

    What brand of full fat coconut milk would be the best for this recipe?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 7, 2018 at 8:32 am

      We recommend this one!

      Reply
  16. Avatar for Julie RedmondJulie Redmond says

    March 25, 2018 at 3:53 am

    Is it possible to make this recipe without an ice cream machine. I would love one but no room in my kitchen… Too many gadgets already. ?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 25, 2018 at 10:40 am

      Hi Julie! Hmm, because it’s so thick/rich you might be able to get away without churning. We’d recommend taking it out of the freezer several times while it’s firming up and whipping it with a whisk or beater. Good luck!

      Reply
  17. Avatar for PattyPatty says

    December 9, 2017 at 4:30 pm

    So glad I tried this ice cream, it was delicious. The Carmel sauce is genius. My husband love it, too. Thank you.

    Reply
  18. Avatar for AshleyAshley says

    November 29, 2017 at 12:32 pm

    I made this without an ice cream maker and it was amazing..like to die for! I just followed the freezing guides of the No Churn Chocolate Vegan Ice cream recipe! So so good! Thank you for sharing!

    Reply
  19. Avatar for SusanSusan says

    November 9, 2017 at 4:52 pm

    Something went wrong for me, too. I blended the cashews in a Vitamix, so the texture was fine. I refrigerated the mixture overnight (as suggested in the recipe) and when I took it out it was THICK. It was as if it was congealed. So it was impossible for the ice cream freezer to churn it. It’s a cuisinart ice cream maker and I’ve made LOTS of ice cream in it in the past, but I’ve always poured a custard into it. I wonder if I poured it in directly from the Vitamix instead of refrigerating it. I had made it for company, but didn’t end up serving it.

    Reply
  20. Avatar for Sarah SpanoSarah Spano says

    November 6, 2017 at 5:45 am

    Hi there, just wondering if I can make this without an ice cream maker? I have a Thermomix if I could use that instead?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 6, 2017 at 5:52 am

      Hmm we have not tried making it with a Thermomix but because it’s so thick/rich you might be able to get away without churning. I’d recommend taking it out of the freezer several times while it’s firming up and whipping it with a whisk or beater. Good luck!

      Reply
  21. Avatar for Don LeeDon Lee says

    September 6, 2017 at 6:22 am

    I tried making this for my grandkids but it did not pass their taste test. I think it has to do with the flavor from the blended cashews.

    Reply
  22. Avatar for SabrinaSabrina says

    August 16, 2017 at 12:29 am

    Hi :)
    Can you also make this without an ice cream maker?
    Thanks in advance,
    Sabrina

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 16, 2017 at 2:39 pm

      Hi! Hmm, because it’s so thick/rich you might be able to get away without churning. I’d recommend taking it out of the freezer several times while it’s firming up and whipping it with a whisk or beater. Good luck!

      Reply
  23. Avatar for AshleyAshley says

    July 20, 2017 at 8:02 am

    Hi! I just tried this recipe for the first time and I don’t know what went wrong. I blended the mixture in my blender and put it in the fridge overnight. It was smooth when I put it in the fridge, and still smooth but very thick when I took it out in the morning. I had left it on the counter for 10 minutes while I was preparing the ice cream machine and dates, and when I looked the mixture had turned from smooth and thick, to grainy (tiny white flecks). I tried blending it again and it stayed grainy. So the end result was grainy ice cream after churning it in the machine. It still tasted decent, just a grainy texture. Where did I go wrong? Should I have immediately placed the super thick mixture from the fridge into the machine?

    Reply
  24. Avatar for Penny KinganPenny Kingan says

    June 25, 2017 at 8:38 pm

    So delicious. I have high speed blender so didn’t have any problems with graininess. Love swirling through the caramel at the end : ) Thanks!

    Reply
  25. Avatar for BelindaBelinda says

    June 20, 2017 at 10:06 pm

    Hi Dana,
    I tried a recipe like this but the cashews tasted ‘grainy’. Any tips? Maybe I need a new blender.
    Thanks, Belinda

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 22, 2017 at 5:36 am

      Hi Belinda! It may be the blender yes and it may not be chopping the cashews down enough.

      Reply
  26. Avatar for AlkaAlka says

    June 20, 2017 at 5:29 pm

    Hi Dana, this looks great! But I see a problem was with the dates. Whenever I blend dates it turns out more choppy and doughy than smooth..any suggestions?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 22, 2017 at 5:41 am

      Hi Alka! I am thinking it might be your blender not chopping the dates up quite enough! Try to pulse and blend longer and see if that helps, otherwise I would test with a different blender.

      Reply
  27. Avatar for EllieEllie says

    April 29, 2017 at 7:11 am

    Hi Dana,
    I am wondering what kind of ice cream churner or maker do you have? Love your blog and your book.
    Thank you for continuing to share you creativities in making nutritious and delicious food.
    Your reader,
    Ellie

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 30, 2017 at 7:20 am

      Hi Ellie! This one!

      Reply
      • Avatar for EllieEllie says

        April 30, 2017 at 7:59 am

        Thank you so much for replying! Just order one through Amazon! I am very excited to embark my homemade ice cream journey using your recipes.

        Reply
  28. Avatar for SreyaSreya says

    March 12, 2017 at 8:27 pm

    Could we use a blender for the ice cream, or does it have to be churned in an ice cream maker?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 13, 2017 at 7:54 am

      Check the other comments as others have already asked this! Good luck!

      Reply
  29. Avatar for sofiasofia says

    March 4, 2017 at 1:14 pm

    This is my 5th vegan ice cream recipe attempt/recipe and unfortunately this is not the one for me either. When I don’t put cashews in the base, it’s all icy and watery, but this just tasted like puréed cashews in my opinion. It’s not a bad recipe, just wasn’t something I enjoyed. Maybe I should play around some more with the cashew/coconut milk proportion.

    Reply
  30. Avatar for EmillyEmilly says

    March 4, 2017 at 6:49 am

    Hello, I would love to make this ice-cream & many others on your blog, but I am allergic to cashews. Do you have any suggestions for what I should do instead. Also pine nuts or macadamia nuts will not work for me either :( thank you !

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 4, 2017 at 10:15 am

      Hmm, you could probably omit it and double up on coconut milk – just make sure it’s full fat. Also add some cornstarch or arrowroot and twice the vanilla to cut down on crystallization! Good luck!

      Reply
  31. Avatar for debdeb says

    February 23, 2017 at 9:55 am

    i am struggling with the date caramel sauce. my dates were very soft and i have a blendtec blender that is very good and strong. however i’ve added MUCH more water to this than the 3 tbs *now up to 1/2 cup* is this really supposed to be a smooth sauce or kinda of chunky? would appreciate some feedback – thank you. ps – i’m reallllllllly wanting this to turn out!! : )

    Reply
    • Avatar for debdeb says

      February 23, 2017 at 10:23 am

      well this caramel sauce has been VERY time consuming, because i had to use a sieve to get all the date skins off *who wants that in the caramel sauce – not me lol*, this took much longer than originally posted. i am hoping it’s going to be worth it. and i’m not going to use the cashews either – after all this work i certainly don’t want a granular icecream :)

      Reply
  32. Avatar for CandiceCandice says

    February 4, 2017 at 4:58 pm

    This takes way longer than an hour!

    Reply
  33. Avatar for Kristin BakerKristin Baker says

    January 7, 2017 at 9:55 pm

    Excellent, especially with the bourbon added. ;)
    I also used a Vita-mix which definitely improves the texture of the ice cream considering cashews are used for half of the base.

    Reply
  34. Avatar for AnkitaAnkita says

    December 19, 2016 at 10:13 pm

    Okay ? Thank you so much fo your reply! ??? You are awesome!!!

    Reply
  35. Avatar for AnkitaAnkita says

    December 19, 2016 at 9:15 am

    Hi Dana! Can we freeze any loaf pans be it of Bakers secret (I want to make your cheesecake recipe too) or Chicago metallic one? Or I have to buy anything specific

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 19, 2016 at 2:54 pm

      I think any container will do!

      Reply
  36. Avatar for ASAS says

    December 7, 2016 at 5:14 am

    Ok so I’ll be the first person to leave a review of this recipe who’s actually made it!! The flavour is absolutely delicious but because the food processor does not liquefy the cashews and the ice cream texture turned out very “grainy”. I found this very annoying when eating it and it also took away from the creamy texture. I did notice someone else had asked if store bought cashew milk could be used but there was response from the author. I’m not sure if the cashews play a important part in the process but next time I think I will leave it out.

    Reply
    • Avatar for GTGT says

      February 23, 2017 at 5:27 pm

      dear AS . the icecream turned out great without the cashews – as i felt you definitely had a great point, and i decided to heed your advice. cheers and hope you get to make it again without the cashews!

      Reply
  37. Avatar for TabiTabi says

    September 11, 2016 at 2:49 pm

    I’m not vegan or vegetarian, but this is now my favorite ice cream of all time. :) It’s not a replacement or substitute for ice cream, it’s better than real ice cream, it’s that good.

    Reply
  38. Avatar for Emma MEmma M says

    September 3, 2016 at 8:51 am

    I tried this recipe and the result is amazing! I added a few pinches of Xanthan Gum for extra stretchiness and used coconut sugar as the sweetener. I’ve made so many failed attempts at so many healthy ice cream recipes, and this is a successful one! I’d love to try out some of your other ice cream recipes. Thank you for this wonderful recipe XX

    Reply
  39. Avatar for SharonSharon says

    September 2, 2016 at 4:15 pm

    What will happen if I omit churning? Can it be mixed with a mixer Instead? I don’t have an ice cream maker and can’t handle another kitchen appliance. I already have way too many. The recipe looks too good to not try. Thanks.

    Reply
  40. Avatar for Marcus L.Marcus L. says

    August 2, 2016 at 6:17 pm

    Hi Dana! This seems like an awesome recipe! I have been trying out several coconut milk based recipes and have recently tried on cashew-coconut based one. However, every time i get it out of the freezer, it seems that there are some noticeable ice crystals that form. Do you have any advice for how to prevent that from happening with this recipe? Thaaanks!

    Reply
  41. Avatar for ShannonShannon says

    July 13, 2016 at 12:04 pm

    So I put my mixture into the freezer for 4 hours – took it out to put it into our ice cream maker and it is solid as a rock. How do you put it into the ice cream maker to churn? It said to freeze for 4-6 hours
    Thanks
    Shannon

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 13, 2016 at 4:38 pm

      Hmm, 4 hours in the freezer is too long. It only needs to chill for about 1 hour in the freezer OR 4-6 hours in the REFRIGERATOR.

      Reply
      • Avatar for ShannonShannon says

        September 2, 2016 at 1:09 pm

        Ahhh. The fridge is the place I messed up. Thanks so much!!!

        Reply
  42. Avatar for cathycathy says

    July 12, 2016 at 8:11 am

    I would love to make this with soy milk instead of coconut milk. how much can I replace it with?

    Reply
  43. Avatar for RachelRachel says

    June 25, 2016 at 6:44 pm

    Hi! Quick question- can I use my food processor to blend the soaked cashews instead of a blender? I know some of the commenters complained of a gritty texture and I don’t own a high-powered blender.

    Reply
    • Avatar for ASAS says

      December 7, 2016 at 5:17 am

      I used a food processor and the texture still turned out gritty. Will probably leave out the cashews next time.

      Reply
  44. Avatar for Elsa ClineElsa Cline says

    May 25, 2016 at 4:15 am

    Hi! Would the “coconut beverage” that Trader Joe’s sells in the carton work instead of the canned coconut milk? Do you know if they are the same thing?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 25, 2016 at 5:35 pm

      Unfortunately, no. The fat content is too low.

      Reply
  45. Avatar for MelissaMelissa says

    May 2, 2016 at 8:16 pm

    Would like to do this! Looks gorg! But I don’t have an ice cream maker. Is there a substitute?

    Reply
  46. Avatar for StacieStacie says

    April 18, 2016 at 2:37 pm

    O..M..G!!! This stuff is AMAZING!!! I make a lot of vegan ice cream at home and this is BY FAR the best I’ve ever made! I used 50/50 simple syrup and honey since I didn’t have any maple syrup. I also used store bought caramel and added chocolate chopped chunks. Just the ice cream base though is absolutely fantastic! Thanks you SOOOO much for the recipe. I was having a hard time finding the So Delicious Salted caramel ice cream in the store, and this is even better!

    Just a note: This froze in my ice cream maker without any chilling in only ~18 min, much faster than usual.

    Reply
  47. Avatar for ElenaElena says

    April 5, 2016 at 2:59 pm

    Just bought my ice cream maker…so do it still have to add rock salt and ice into it, on top of your mentioned ingredients?

    Reply
    • Avatar for ElenaElena says

      April 7, 2016 at 11:10 am

      Fyi… I just bought my ice cream maker so please disregard my question. I fell deep into the art of buying appliances.
      Tip #1: For those of you who don’t know, just because it’s an electric IC maker, doesn’t mean it doesn’t need ice. I exchanged the pretty looking vintage ice cream maker for a Cuisinart, which will not require buying ice and rock salt every time. Automatic.

      Also, Tip #2: Don’t try too many new things at once. I used half molasses and half agave, but being new at molasses, I didn’t realize the taste of the hearty sweetener is very overpowering. Next batch, I will stick to the recipe, enjoy MB’s original idea, and then modify per taste!

      Reply
  48. Avatar for Eden PassanteEden Passante says

    March 30, 2016 at 4:31 pm

    This looks so amazing! Those flavors together are everything!

    Reply
  49. Avatar for MeganMegan says

    January 21, 2016 at 6:05 pm

    Great recipe! I am making this for a LOT of peeps. A little food-science questions…do you think adding salt makes the ice cream melt faster? Obviously I’m comparing my ice cream to my frozen sidewalk and pouring salt on it :) Thanks!

    Reply
  50. Avatar for JuliaJulia says

    October 1, 2015 at 3:16 pm

    This looks amazing! Going to try it this weekend. Do you reckon you could use honey instead of the maple syrup? Maple syrup is outrageously expensive in Australia :(

    Reply
  51. Avatar for SonjaSonja says

    August 17, 2015 at 6:58 am

    wow, your ice cream recipes look all so delicious! Is it possible to make them without an ice cream maker? Has anyone tried that yet? Hugs from Germany

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 18, 2015 at 6:37 pm

      Hi Sonja! It’s possible to make this (and other recipes) without an ice cream maker. Simply blend, pour into a freezer-safe container and cover with foil. Every hour for 5-6 hours, remove from freezer and stir/whisk to incorporate air. Good luck!

      Reply
  52. Avatar for NekoNeko says

    August 6, 2015 at 2:21 pm

    Could this be made with soya cream(like Alpro single cream) instead of coconut cream? I get a bad reaction to coconut milk/cream, and then I also don’t like the taste. Thanks in advance.

    Reply
  53. Avatar for ArnayArnay says

    August 5, 2015 at 2:40 am

    I am going to make this for sure, I can not subscribe as your system does not say my email address is valid, it is btw..

    Reply
  54. Avatar for lottielottie says

    June 12, 2015 at 1:55 am

    this ice cream looks delicious! so much so that I bought all the ingredients and soaked the cashews before reading that I need an ice cream maker… silly I know. Any chance you think I could get away with making it without one?

    Reply
  55. Avatar for aparna jainaparna jain says

    June 1, 2015 at 4:31 pm

    Can I use coconut butter instead of coconut milk? I want to avoid using those cans.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 1, 2015 at 6:47 pm

      I don’t think so…

      Reply
  56. Avatar for natnat says

    May 28, 2015 at 2:54 pm

    Hi! I always enjoy your recipes SO much…I love that they usually use ingredients that are super easy to find; thanks for sharing all this! Can’t wait for your book!
    I have a question. where I live, peanut ice cream is really popular (and so incredibly delicious) and I’ve been craving it for YEARS! I’ve looked for vegan recipes, but I only find peanut butter ones….my question (finally!) is: do you think that if I subbed cashews with peanuts, I’d be able to taste the peanuts? Or would it be better to use this recipe as base and just add peanuts to the mix?
    thanks in advance!!! ♡

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 28, 2015 at 6:40 pm

      Hmm, I’m not sure but I think it could work~ Let me know if you give it a try!!

      Reply
  57. Avatar for CCCC says

    May 17, 2015 at 7:14 am

    Wo! It looks amazing! I am pregnant and my husband doesn’t allow me to have ice cream. But summer is coming. I can’t live without ice cream! Is there any possible you could record a vedio for us to learn how to make this ice cream perfectly like you did? Because I am a bad cooker :(

    Reply
    • Avatar for CarlaCarla says

      February 24, 2016 at 6:00 am

      “I am pregnant and my husband doesn’t allow me to have ice cream. ”

      1. Why in the world?

      2. What kind of relationship do you have??

      3. WHY???

      Reply
  58. Avatar for JessicaJessica says

    May 12, 2015 at 6:47 pm

    Just made this and it tastes amazing (: I do have a problem/question though… Does your cashew cream/milk come out gritty? I can feel extremely tiny pieces of nut as I eat the ice cream, which is not ideal. I prefer creamy/soft. I’ve actually tried to make vegan ice cream with cashews before with the same results :(

    I made sure the cashews were raw.
    I soaked them overnight plus the hours I was at work.
    I used my ninja blender to blend them at the highest speed (blended, tasted, noticed it was gritty, then tried two more times)

    Is it supposed to be gritty? What am I doing wrong?

    Thanks <3

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 12, 2015 at 9:55 pm

      That has to do with the blender. Ninjas, in my experience, do not puree into a cream. I know it’s not likely you’ll want to return or exchange, but I highly recommend a Vitamix (splurge) or this one from Kitchenaid.

      Reply
  59. Avatar for ShawnaShawna says

    May 12, 2015 at 5:55 pm

    Looks great! Is there a vegan substitute for coconut cream? I tend to taste coconut even in very small quantities.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 12, 2015 at 9:56 pm

      Just swap it for almond or rice milk.

      Reply
  60. Avatar for DolceDolce says

    May 12, 2015 at 5:37 pm

    I followed the recipe with all the listed ingredients but my ice cream became somehow crumbly and wasn’t scoopable. To scoop it, I needed to not soften but “melt” the ice cream. Any advice? The taste was great, though.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 12, 2015 at 9:57 pm

      Hmm, let it thaw a little more? And use a hot scoop!

      Reply
    • Avatar for PollyPolly says

      October 18, 2016 at 8:32 am

      Dolce, crumbly ice cream can be caused by over churning. Stop when the mixture is the texture of soft serve.

      Reply
  61. Avatar for JordanJordan says

    May 10, 2015 at 3:42 pm

    This looks so good, and I’m getting ready to try it, but my husband bought me roasted cashews by mistake. Do you have any idea whether it will work with them (instead of the raw)? If need be, I’ll hold out for another trip to the store, but it looks so good…

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 11, 2015 at 7:40 pm

      Unfortunately, I don’t think so but it may still be worth a try! Roasting removes some of the natural oil, so it may not be as creamy. Let me know if you still give it a try, Jordan!

      Reply
  62. Avatar for fannar bjorgvinssonfannar bjorgvinsson says

    May 9, 2015 at 3:18 am

    what is the function of putting so much cashews in there, would it not be as firm and rich if used only fullfat coconut milk ? you def have the most beautiful vegan icecream out there. I would love a technical explanation on why using cashews instead of just full fat coconuts? :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 11, 2015 at 8:06 pm

      It makes the ultimate creamy, decadent ice cream. Just coconut cream doesn’t yield as creamy a result! I find the best ice creams to be a mix of cashews + coconut milk! Hope that helps.

      Reply
  63. Avatar for KelleyKelley says

    May 8, 2015 at 8:24 pm

    Oh my gosh, Salt & Straw!!!! I’ve missed that place ever since we moved out of Portland. I will be making this recipe as soon as I can!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 11, 2015 at 8:07 pm

      It’s so great right? Hope you enjoy this, Kelley!

      Reply
  64. Avatar for JackieJackie says

    April 25, 2015 at 5:06 pm

    I want to make this but I don’t have a ice cream maker! What would you suggest- besides going out and buying one

    Reply
  65. Avatar for BrigidBrigid says

    April 15, 2015 at 12:10 pm

    The weather’s warming up lovely here in Wales UK, so I’m getting out the ice cream equipment, I can’t wait to make this one!! My kids share my love of ice cream but obviously I don’t want to feed them junk too often, so this sort of recipe is perfect.

    Can you try to invent a coconut raspberry ripple ice cream?? I think coconut and raspberry are one of those heavenly marriages.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 15, 2015 at 12:37 pm

      Ooh, great idea! Added to the list!!!

      Reply
  66. Avatar for SaritaSarita says

    March 31, 2015 at 1:43 pm

    This looks amazing! My cashews are soaking and tomorrow evening this will be desert in Southern Burgundy, France. I am so pleased to have found your recipes – vegans (and vegan supplies) are very rare in rural France so I’m desperate for good (simple) recipes. I can’t wait to try this.

    Reply
  67. Avatar for AmyAmy says

    March 31, 2015 at 6:57 am

    My Mom forwarded this to me from her newsletter. Being a mostly raw vegan, how excited was I to see this! Hubby & I made it for a party this past weekend and EVERYONE LOVED IT! All guests were non-vegan and they could not believe how good this was. Thank you for your kitchen genius with this!

    Reply
  68. Avatar for MaryMary says

    March 24, 2015 at 10:20 am

    Hello!
    This looks AMAZING!
    I cannot eat cashews or any syrup, so I was wondering if I could SUB them for something else? Stevia for sweetness and almonds maybe?….or something else?
    Thanx a lot!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 2, 2015 at 9:25 pm

      You could definitely sweeten with stevia to taste. And for the cashews, double the coconut milk! It will definitely affect the texture, but I think you’ll still like it!

      Reply
  69. Avatar for MaggieMaggie says

    March 23, 2015 at 9:55 am

    Just wondering…What kind of ice cream Maker/churner do you recommend??

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 23, 2015 at 11:36 am

      Find all of the links to our kitchenware here!

      Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 2, 2015 at 9:28 pm

      Find all of our kitchen essentials here!

      Reply
  70. Avatar for HillaryHillary says

    March 22, 2015 at 10:24 pm

    Thank you, I made this recipe tonight and couldn’t wait to dig in! It was delicious! I’m not vegan, but it is always good to experiment with healthier approaches to ice cream. :) This recipe is so creamy and sweet! I will make it again, definitely.

    Reply
  71. Avatar for RachelRachel says

    March 19, 2015 at 1:42 pm

    You mentioned the original ice cream has chocolate chunks in it but you didn’t put them in. I think they would be a perfect addition to this recipe! Would you just chop up some chocolate? Or are the chunks more fudgy and brownie-like?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 20, 2015 at 10:43 am

      They’re ganache-like candy bar bits. So what I would do is make some ganache (pour 1/4 cup warm almond milk over 3/4 cup chopped dark chocolate, wait for 2 minutes, then stir until fully melted (microwaving it doesn’t quite melt). You can add a bit of melted coconut oil to the mix for ultra creamy texture. Then, when you’re putting it into the pan, I’d drizzle the still-warm ganache over the ice cream in layers. Good luck!!

      Reply
  72. Avatar for dibsterdibster says

    March 19, 2015 at 12:22 pm

    Looks amazing !
    Can I substitute honey for agave ? Would I use the same amount ?
    Thanks !

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 20, 2015 at 10:44 am

      Yes!

      Reply
  73. Avatar for AshleyAshley says

    March 16, 2015 at 4:10 pm

    Soaking my cashews as I type! So excited to taste this later this week. I listened to Jess Livelys podcast on a solo road trip and so glad she interviewed you! A lot of these recipes have given me much needed inspiration since becoming vegan earlier this year!

    Ashley

    Reply
  74. Avatar for RiaRia says

    March 12, 2015 at 6:02 am

    Perfect treat! YUM

    Reply
  75. Avatar for NattyNatty says

    March 9, 2015 at 11:06 pm

    This looks absolutely amazing! I’m in a suburb of Vancouver (BC not Washington) so I can relate regarding the cherry blossoms ect. I definitely want to try this. 382 cals is a pretty big chunk of my daily limit. Do you think it would work with Light coconut milk?

    Reply
  76. Avatar for AnnieAnnie says

    March 8, 2015 at 10:40 pm

    Love all your vegan ice cream recipes. We made the chai ice cream the other day and it turned out amazing. Looking forward to making this one this week!
    Extra bonus on having a minimalist philosophy on recipes without the junk!

    Reply
  77. Avatar for JenJen says

    March 8, 2015 at 10:14 pm

    Hi from still very cold and miserable but with tiny signs of green Scotland!

    This looks completely lush. But I don’t have, nor do I have space to keep, an ice cream maker. Usually ice creams can be made manually, freezing, removing, beating, freezing, removing, beating ad infinitum (!) to achieve the same effect. Do you think that would work here?

    Reply
  78. Avatar for Amanda TemplemanAmanda Templeman says

    March 6, 2015 at 7:06 pm

    I just tried making this and it was grainy :( ..does that mean I didn’t soak my nuts long enough?

    Reply
    • Avatar for KathleenKathleen says

      March 12, 2015 at 9:54 am

      I finally got my ice cream maker and this was my first try. My cashews didn’t liquefy, so my ice cream turned out grainy too. Any suggestions on how to create a smoother texture? It always looks so easy in the photos!

      The taste is good, I’m just off on the texture.

      Reply
  79. Avatar for CloverClover says

    March 6, 2015 at 3:16 pm

    My dates that I bought are huge compared to others. Do you have a volume of dates recommendation so I don’t use too much. thanks.

    Reply
  80. Avatar for renata helmrenata helm says

    March 6, 2015 at 5:24 am

    Hi! I am addicted to this nice place you guys have here. ;D Even bought the book and printed. Had to print it <3

    Is it possible to do it without an ice cream machine? Like you did on no churn vegan chocolate ice cream??

    Reply
  81. Avatar for LavinniaLavinnia says

    March 5, 2015 at 10:20 pm

    Was just wondering which brand of ice cream maker you use. I’ve never owned one before, but I want whatever you have!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 5, 2015 at 10:25 pm

      Find all our kitchen tools here!

      Reply
  82. Avatar for LaureLaure says

    March 5, 2015 at 1:31 pm

    This may be futile, but I really hate the taste of coconut – is there an alternative non-dairy ingredient? We use a lot of almond and cashew milk, but they are both pretty low-fat.

    Thanks!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 5, 2015 at 8:17 pm

      You can sub olive oil for the coconut oil, and either almond or cashew milk for the coconut milk!

      Reply
  83. Avatar for AbbyAbby says

    March 5, 2015 at 11:14 am

    Hi Dana!
    Can you recommend an ice cream churn?
    Thanks!!
    Abby

    Reply
  84. Avatar for Jennifer C.Jennifer C. says

    March 5, 2015 at 8:20 am

    I only seem to have a can of TJs coconut cream on hand. Do you think I could use it, or would it be too thick?

    Reply
    • Avatar for AvearyAveary says

      June 29, 2016 at 12:04 pm

      I was wondering the same thing! Did you end up using the coconut cream instead? how did it turn out?

      Reply
  85. Avatar for KirstyKirsty says

    March 4, 2015 at 1:15 am

    Yum! Looks so good, thanks for the recipe :)

    Reply
  86. Avatar for Erin @ The Spiffy CookieErin @ The Spiffy Cookie says

    March 3, 2015 at 12:16 pm

    Arg! My Trader Joes has been out of coconut oil, milk and cream for weeks now, they say it’s due to a strike in CA. Must find…

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 3, 2015 at 2:15 pm

      Ha! Fight for your coconut rights, girl!

      Reply
  87. Avatar for MayMay says

    March 3, 2015 at 10:06 am

    Hm… this looks de-li-cous! Ever thought about an avocado-lime version? I might try making one soon :)

    Reply
  88. Avatar for LibbyLibby says

    March 2, 2015 at 4:30 pm

    So cool! That flavor is my favorite at Salt & Straw, so this is really amazing to see your version of it.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 3, 2015 at 2:21 pm

      You get me! You you love this version, Libby!

      Reply
  89. Avatar for Ashley-MarieAshley-Marie says

    March 2, 2015 at 1:09 pm

    Hi Dana! I love this recipe (and all your ice cream recipes!) but I don’t have an ice cream machine. What kind do you have or recommend?

    Also, not related but equally interesting, do you calculate the nutrition facts yourself or do you have a plugin for that? I love that you include them for each recipe!

    Thanks,
    Ashley-Marie

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 3, 2015 at 2:24 pm

      Hi Ashley! I use caloriecount.com to calculate my recipe nutrition information. As for the ice cream maker, find all info on our kitchen equipment here!

      Reply
      • Avatar for Ashley-MarieAshley-Marie says

        March 4, 2015 at 10:01 am

        Thanks!

        Reply
  90. Avatar for MarleneMarlene says

    March 2, 2015 at 8:05 am

    What ice cream maker do you have? This looks amazing!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 3, 2015 at 2:27 pm

      Find it here!

      Reply
  91. Avatar for AbbyAbby says

    March 2, 2015 at 7:51 am

    These photos are gorgeous, Dana! I literally can’t stop staring at ’em.

    And this ice cream!?!? OMG amazing. I NEED. :D

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 3, 2015 at 2:27 pm

      Ha! Thanks Abby! Hope you give it a go.

      Reply
  92. Avatar for Sarah | Broma BakerySarah | Broma Bakery says

    March 2, 2015 at 6:53 am

    I would ice cream with you any day. Especially if it mean sea salt and caramel ice cream! Enjoy the spring for all of us!

    Reply
  93. Avatar for Seana TurnerSeana Turner says

    March 2, 2015 at 6:10 am

    The only thing that looks better to me than some salted caramel ice cream is the image of trees in bloom outside of your window that popped into my mind as I read your words. This seems MONTHS away out here in CT, where we had yet another fresh batch of 5+inches of snow last night. Sigh…

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 3, 2015 at 2:28 pm

      So sorry! Take heart. Spring is around the corner! In the meantime, ice cream!

      Reply
  94. Avatar for Lisa | Mummy Made.ItLisa | Mummy Made.It says

    March 2, 2015 at 2:20 am

    Love love love it!!! What a great flavour. Date caramel is awesome

    Reply
  95. Avatar for Madeline | My Fitter LifeMadeline | My Fitter Life says

    March 2, 2015 at 1:37 am

    Is this a dream or an actual recipe for amazing ice-cream, lol

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 3, 2015 at 2:28 pm

      haha, actual recipe! too kind.

      Reply
  96. Avatar for IrisIris says

    March 1, 2015 at 11:36 pm

    Can you make this without an ice cream maker? Like how you made the vegan chocolate ice cream? That was perfection! I hope to make this, too.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 3, 2015 at 2:30 pm

      Hmm, because it’s so thick/rich you might be able to get away without churning. I’d recommend taking it out of the freezer several times while it’s firming up and whipping it with a whisk or beater. Good luck!

      Reply
      • Avatar for IriaIria says

        March 3, 2015 at 3:41 pm

        Good point! Thanks! :)

        Reply
  97. Avatar for Jessica CharlotteJessica Charlotte says

    March 1, 2015 at 11:22 pm

    Oh delicious! I love seasalt caramel and coconut. Combining them into ice cream is a dream! Thank you for sharing this recipe. X

    Jess X

    chasinglifeandme.blogspot.co.uk

    Reply
  98. Avatar for LobnaLobna says

    March 1, 2015 at 11:13 pm

    Hey there :).
    I was wondering if there is a way i could make this without the icecreammaker? I unfortunatly don’t have one.

    Reply
  99. Avatar for LeslieLeslie says

    March 1, 2015 at 4:08 pm

    Best ice cream ever! I have made every ice cream recipe you have posted, they are all delicious (even if you don’t regularly eat vegan). Thanks again for all your yummy posts

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 1, 2015 at 7:40 pm

      So great! Thanks for sharing, Leslie!

      Reply
  100. Avatar for CaitlinCaitlin says

    March 1, 2015 at 3:59 pm

    Hi, I’m curious what kind of ice cream maker you use — is it the Kitchen Aid attachment for the stand mixers? If so are you having any problems with the blue coolant leaking out of the bowl? I am on the fence about purchasing it because I’ve heard bad reviews but I’ve also heard it can be from washing the bowl with warm water when it is still cold which can cause cracking. Great recipe..looking forward to trying it out if I take the plunge and get a maker!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 1, 2015 at 7:57 pm

      See the above comment with a link! I love ours. Good luck!

      Reply
  101. Avatar for Holly ClarkHolly Clark says

    February 28, 2015 at 11:57 pm

    oh my this looks incredible!!

    Have been looking for the perfect recipe to try out my ice cream maker!

    Think I just found it!!!

    Thank you

    Holly

    X

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 1, 2015 at 7:56 pm

      Let me know how it goes, Holly!

      Reply
  102. Avatar for Toni MarieToni Marie says

    February 28, 2015 at 10:17 pm

    I love salted caramel and this looks so delicious! :)

    Reply
  103. Avatar for Sally B.Sally B. says

    February 28, 2015 at 9:48 pm

    Salt and Straw is amazing! We were there twice while visiting friends there and were thrilled when they opened up a shop in LA. Feel free to figure out how to make the lavender honey as well!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 1, 2015 at 7:56 pm

      haha, challenge accepted!

      Reply
      • Avatar for Sally B.Sally B. says

        March 2, 2015 at 12:29 am

        Hurrah! I wish you the best of luck!

        Reply
      • Avatar for ElaineElaine says

        May 5, 2016 at 8:37 am

        For the lavender honey you could start with your basic vanilla ice cream and add honey and use lavender esscential oil . You would have to get a pure oil like Young Living oils. I have used these oils for baking and for ice creams. Also for massages. ( I am a massage Therapist) You only need a few drops . Just taste and adjust. you can also use the peppermint oil for mint chocolate chip. Or butter mint white chocolate ice cream. yummy

        Reply
  104. Avatar for NeeliNeeli says

    February 28, 2015 at 7:33 pm

    Dana, first of all, I have to say that I love your blog and have saved several recipes that I want to try. I’m not even a vegan, but lawd have mercy your recipes look so good! I would seriously put a hurtin’ on this ice cream.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 1, 2015 at 7:56 pm

      Thanks Neeli! I love creating recipes that even meat eaters love! So glad to hear you’ve enjoyed our recipes so much! Thanks for sharing.

      Reply
  105. Avatar for Sherry AnnSherry Ann says

    February 28, 2015 at 6:06 pm

    Is it okay to substitute raisins for the dates? I have never made ice cream before and I want to try this recipe! I have an aversion to the flavor of dates, but I do enjoy the flavor of raisins.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 1, 2015 at 7:50 pm

      Hmm, I would think so but it will definitely affect the flavor. Let me know if you try it!!

      Reply
      • Avatar for DebDeb says

        March 5, 2015 at 10:43 pm

        What kind of dates do you use?

        Reply
  106. Avatar for MartyMarty says

    February 28, 2015 at 4:23 pm

    I am looking to buy a new ice cream maker. Mine does not work. Could you recommend one that works.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 28, 2015 at 7:21 pm

      Sure! Find a link to ours here!

      Reply
  107. Avatar for Ellen LedermanEllen Lederman says

    February 28, 2015 at 3:29 pm

    I am so making this! Thanks, Dana—since I may never get to Portland—Atlanta doesn’t have much vegan ice cream, so I may it myself.

    A silly question, but I think you won’t mind my asking it. In this, like all other salted caramel recipes, the amount of salt is really very small. Did you experiment with a higher amount of salt to up the salt factor? Or are you just supposed to barely notice the saltiness?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 1, 2015 at 7:49 pm

      You can play with it to get the right amount of saltiness! I’ve tasted some that are WAY too salty and some that are barely detectable. I think the recommended amount should provide the right balance!

      Reply
  108. Avatar for CamilaCamila says

    February 28, 2015 at 2:52 pm

    yummm

    Reply
  109. Avatar for Molly RobinsonMolly Robinson says

    February 28, 2015 at 2:22 pm

    oh my – that ice-cream look incredible! It is making my mouth water and it isn’t even 9 o’clock in the morning! It looks so creamy and delicious! Gorgeous photos also :: M x

    Reply
  110. Avatar for MateaMatea says

    February 28, 2015 at 1:18 pm

    I want this ice cream so badly right now! It’s still a little on the chilly side where I live, but who cares? Ice cream is for every season!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 1, 2015 at 7:48 pm

      AMEN

      Reply
  111. Avatar for Cece LeskovaCece Leskova says

    February 28, 2015 at 12:58 pm

    Oh yuuuum, this looks so good!

    Reply
  112. Avatar for katie @ butterlustkatie @ butterlust says

    February 28, 2015 at 12:53 pm

    I was JUST at a local ice cream shop with my lactose intolerant boyfriend wondering how in the heck they get their coconut-based vegan ice cream so creamy! I tend to find that even with just the separated coconut cream it always turns out a little icy — but cashew cream is brilliant! Can’t wait to try it!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 1, 2015 at 7:47 pm

      How funny! I’m not sure how ice cream shops do it, but I find the combination of soaked cashews, full fat coconut milk and coconut oil to do the trick!

      Reply
      • Avatar for EstelaEstela says

        May 25, 2017 at 2:21 pm

        Literally gets the best results!!! I love that you use cashews, i’m not a huge fan of the coconut only bases. Thank you so mucch!

        Reply
  113. Avatar for Heather Mason @NuttyNutritionHeather Mason @NuttyNutrition says

    February 28, 2015 at 12:41 pm

    mmm, this looks amazing! Salty and sweet is the best combo!

    Reply
  114. Avatar for ines oliveiraines oliveira says

    February 28, 2015 at 11:35 am

    I think I’ve fallen for your ice cream! Who cares if it is snowing outside!? – and, indeed, it is – I want a double scoop one right now!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 1, 2015 at 7:47 pm

      Ha! Sorry to tempt! Hope you give this one a try, despite the cold weather!

      Reply
  115. Avatar for Medha @ Whisk & ShoutMedha @ Whisk & Shout says

    February 28, 2015 at 11:34 am

    I never would have thought to use date caramel in ice cream! I would have totally gravitated towards the sugar base… this is so much smarter and healthier! Looks so yum, I love your insta :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 1, 2015 at 7:47 pm

      It’s the best! Hope you give it a try, Medha!

      Reply
  116. Avatar for Ashley Murphy, RDAshley Murphy, RD says

    February 28, 2015 at 11:11 am

    Oh my goodness I want!! This looks amazing!

    Reply
  117. Avatar for Mindy GalvanMindy Galvan says

    February 28, 2015 at 11:10 am

    If I wanted to use store bought cashew milk instead if making my own, how much should I use?

    Reply
  118. Avatar for Emily @ Life on FoodEmily @ Life on Food says

    February 28, 2015 at 11:07 am

    just like I eat soup in the soup I have ice cream in the winter. this looks amazing!! I am just jealous you have spring temperatures in the northwest. we are getting more snow! the ice cream will make it better though.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 1, 2015 at 7:45 pm

      Boo! so sorry about the snow. Maybe if you make this ice cream it will summon spring!

      Reply
  119. Avatar for AnnaAnna says

    February 28, 2015 at 10:58 am

    I need this machine!! I don’t think I’ll be able to wait until summer to do this <3

    Reply
  120. Avatar for Mabel @ Ma Bella VitaMabel @ Ma Bella Vita says

    February 28, 2015 at 10:09 am

    This makes me want to run and go get myself an ice cream maker. How delicious-looking and Im sure it tastes as good as it looks.

    Reply
  121. Avatar for FiregirlFiregirl says

    February 28, 2015 at 9:36 am

    Hi there! I love tue sound of this ice cream, but unfortunately my little one is allergic to various nuts (ok with coconuts though). Do you have any suggestions of how I could replace the nuts? Thanks!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 1, 2015 at 7:44 pm

      See the above comment!

      Reply
  122. Avatar for ValérieValérie says

    February 28, 2015 at 7:24 am

    Love the recipe and it is the perfect treat for the sunny spring weather we are just having in the south of Sweden! Caramel and salt are always a good combination.

    //Valérie

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 1, 2015 at 7:44 pm

      Ooh, Sweden – nice! Hoping to visit there later this year!

      Reply
  123. Avatar for Jocelyn (Grandbaby cakes)Jocelyn (Grandbaby cakes) says

    February 28, 2015 at 6:58 am

    This looks absolutely fantastic. I would like to try this but I have an allergy to tree nuts. What can I sub instead of the cashews or can they be omitted?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 1, 2015 at 7:44 pm

      Hmm, you could probably omit it and double up on coconut milk – just make sure it’s full fat. Also add some cornstarch or arrowroot and twice the vanilla to cut down on crystallization!

      Reply
      • Avatar for MelMel says

        April 8, 2016 at 6:10 am

        Hi Dana! How much starch should we use? Thanks!

        Reply
    • Avatar for LenaLena says

      August 21, 2018 at 8:46 am

      Cashews are not tree nuts. You should find out if you’re allergic to cashews as well. Different allergen than tree nuts!

      Reply
  124. Avatar for CassieCassie says

    February 28, 2015 at 6:52 am

    This ice cream looks amazing!!! Love it!!

    Reply
  125. Avatar for Elizabeth at Pineapples and Polka DotsElizabeth at Pineapples and Polka Dots says

    February 28, 2015 at 6:51 am

    Oh my! This looks delicious! I love trying new ice cream recipes, especially ones that don’t require eggs. This one is going on my list for sure!

    Reply
    • Avatar for Laura ~ Raise Your GardenLaura ~ Raise Your Garden says

      March 1, 2015 at 3:58 pm

      I totally agree, if you’re looking to avoid eggs, it’s tricky. Plus most vegan recipes (especially for ice cream) are so complicated, and have SO many ingredients that I just give up! I don’t even attempt. This actually looks pretty easy too.

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        March 1, 2015 at 7:42 pm

        Thanks ladies! Hope you love this one!

        Reply
        • Avatar for AgnesAgnes says

          February 25, 2016 at 5:26 am

          Made birthday cakes in feb for both my daughter & 98 yr young friend, with very similar ingredients. The result ?FABULOUS??LOOKING ForWARD to trying you version of it?????

          Reply
      • Avatar for KaylaKayla says

        March 27, 2016 at 8:49 pm

        Actually, I find vegan ice cream recipes easy as most are made with a high speed blender & just a few ingredients.

        Reply

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