SALTED CARAMEL SWIRL ICE CREAM
raw | vegan | refined sugar free
Recipe created for Loving Earth
1 cup (150g) raw cashews (soaked 6 hours, rinsed & drained)
1 cup (250ml) coconut cream
1/3 cup (80ml) coconut nectar
½ tsp mesquite powder
1/3 cup (80ml) melted coconut oil
¼ cup (45g) Loving Earth’s choc coated cacao nibs
½ block (40g) Loving Earth’s salted caramel chocolate
- Blend cashews, coconut cream, coconut nectar and mesquite in a high-speed blender until completely smooth and creamy. Add coconut oil and blend until completely combined.
- Pour mixture into a metal loaf tin. Fold in cacao nibs.
- Melt chocolate and drizzle over ice cream. Using a teaspoon fold and twirl chocolate into the ice cream to make a swirl pattern. Cover tin tightly with foil and freeze overnight until set.
- Remove from freezer 10 minutes before serving to soften slightly. Scoop into ice cream cones or small bowls, sprinkle with toppings.