Salted Caramel Cashew Ice Cream

Prep Time 5 min Cook Time 15 min Serves 4-5     adjust servings

This healthy and decadent ice cream is sweetened only with dates!


  • 8 Medjool dates (soaked overnight)
  • 1 tsp sea salt
  • 1 can full fat coconut milk
  • 1 cup unsalted cashew butter (or unsalted nut butter of choice)


  1. Make sure your ice cream bowl has been in the freezer for at least 18 hours before making this recipe.
  2. Drain the dates and add them to a blender . Blend until smooth. Then add the sea salt and blend again. Set date mixture aside.
  3. Add the coconut milk and cashew butter to the blender and blend until smooth. Pour the coconut milk/cashew mixture into the ice cream bowl and turn the ice cream machine on.
  4. It should take about 15-20 minutes to make ice cream. When the ice cream looks about halfway done, add the date caramel to the mixture and finish making the batch.
  5. Transfer to ice cream tubs and store in the freezer. I like these tubs . This should last in the freezer for at least 3 months. Enjoy!


Recipe Notes

This ice cream makes a soft serve. If you like a harder ice cream, place the ice cream in the freezer for a few extra hours to firm up more.

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