Sea Salt Caramel Coconut Ice Cream

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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 Cream
Pan of our Sea Salt Caramel Coconut Ice Cream for an incredible vegan dessert

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

Perfectly sweet
Salted caramel-infused
& 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

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
Scoops of Sea Salt Caramel Coconut Ice Cream on a cone
4.54 from 32 votes
Prep Time 1 hour
Total Time 1 hour
Servings 8 (1/2-cup servings)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? Store in freezer.



  • 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


  • 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)


  • 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.
  • 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.
  • 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).
  • 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.
  • 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.
  • 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.
  • Smooth top and cover well. Freeze for at least 4-6 hours or until firm.
  • Set out for 10-15 minutes before serving to soften. Will keep for up to 1 week, though best when fresh.


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

Nutrition (1 of 8 servings)

Serving: 1 half-cup servings Calories: 382 Carbohydrates: 34 g Protein: 5 g Fat: 26 g Saturated Fat: 15.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 135 mg Fiber: 1.9 g Sugar: 23 g

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  1. Alka says

    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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  2. Ellie says

    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,

  3. sofia says

    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.

  4. Emilly says

    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 !

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  5. deb says

    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!! : )

    • deb says

      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 :)

  6. Kristin Baker says

    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.

  7. Ankita says

    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

  8. AS says

    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.

    • GT says

      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!

  9. Tabi says

    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.

  10. Emma M says

    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

  11. Sharon says

    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.

  12. Marcus L. says

    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!

  13. Shannon says

    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

  14. Rachel says

    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.

  15. Elsa Cline says

    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?

  16. Melissa says

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

  17. Stacie says

    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.

  18. Elena says

    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?

    • Elena says

      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!

  19. Megan says

    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!

  20. Julia says

    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 :(

  21. Sonja says

    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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  22. Neko says

    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.

  23. Arnay says

    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..

  24. lottie says

    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?

  25. nat says

    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!!! ♡

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  26. CC says

    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 :(

    • Carla says

      “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???

  27. Jessica says

    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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  28. Shawna says

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

  29. Dolce says

    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.

  30. Jordan says

    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…

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  31. fannar bjorgvinsson says

    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? :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  32. Kelley says

    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!

  33. Jackie says

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

  34. Brigid says

    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.

  35. Sarita says

    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.

  36. Amy says

    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!

  37. Mary says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  38. Hillary says

    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.

  39. Rachel says

    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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!!

  40. Ashley says

    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!


  41. Natty says

    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?

  42. Annie says

    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!

  43. Jen says

    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?

  44. Amanda Templeman says

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

    • Kathleen says

      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.

  45. Clover says

    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.

  46. renata helm says

    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??

  47. Lavinnia says

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

  48. Laure says

    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.


    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  49. Jennifer C. says

    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?

  50. Erin @ The Spiffy Cookie says

    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…

  51. Libby says

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

  52. Ashley-Marie says

    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!


  53. Abby says

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

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

  54. Sarah | Broma Bakery says

    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!

  55. Seana Turner says

    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…

  56. Iris says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  57. Jessica Charlotte says

    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

  58. Lobna says

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

  59. Leslie says

    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

  60. Caitlin says

    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!

  61. Holly Clark says

    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



  62. Sally B. says

    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!

      • Elaine says

        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

  63. Neeli says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  64. Sherry Ann says

    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.

  65. Ellen Lederman says

    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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  66. Molly Robinson says

    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

  67. Matea says

    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!

  68. katie @ butterlust says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

      • Estela says

        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!

  69. ines oliveira says

    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!

  70. Medha @ Whisk & Shout says

    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 :)

  71. Emily @ Life on Food says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  72. Mabel @ Ma Bella Vita says

    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.

  73. Firegirl says

    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!

  74. Valérie says

    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.


  75. Jocelyn (Grandbaby cakes) says

    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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

    • Lena says

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

  76. Elizabeth at Pineapples and Polka Dots says

    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!

    • Laura ~ Raise Your Garden says

      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.

        • Agnes says

          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?????

      • Kayla says

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