Salted Caramel Ice Cream

Prep. Time: 10 min
Cook Time: 18 min / Freeze Time: 16 hours
Makes: 1 L

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INGREDIENTS

• 200g (1 ½ cups) Unsalted Cashews

• 200g (1 cup) Organic Raw Sugar

• 30g (2 Tbsp) Organic Coconut Oil

• 60g (¼ cup) Maple Syrup

• 10g (2 tsp) Organic Vanilla Bean Paste

• 5g (1 tsp) fine Sea Salt

• 1 x 400ml tinned Organic Coconut Cream

SERVING

• Wafer Cones

DIRECTIONS

1. Place the cashews into a glass heat proof dish. Cover with boiling water. Set aside for 1 hour. Drain and discard the liquid.

Traditional
Add remaining ingredients to a saucepan and stir over a medium heat, for 5 MIN. Set aside and allow to cool.

Place the drained cashews into a large bowl with the cooled liquid mixture. Blend together until you have a smooth consistency. Pour the ice cream into a metal loaf tin. Place in the freezer for 3 - 4 HRS.

Once partially frozen, tip the ice cream into a large bowl. Beat for 1 MIN. Pour the ice cream back into the metal tin and place in the freezer for 12 HRS to set.

Thermomix
Add remaining ingredients to the TM bowl. Mix for 5 SEC / SP 5. Scrape down the sides of the bowl and cook for 5 MIN / VAROMA / SP 1. Let this sit until the cashews are ready.

Add the drained cashews to the TM bowl. Blend for 1 MIN / SP 7 - gradually working up to SP 9. Pour the ice cream into a metal loaf tin. Place in the freezer for 3 - 4 HRS.

Once partially frozen, tip the ice cream into the TM bowl and mix for 1 MIN / SP 5. Pour the ice cream back into the metal tin and place in the freezer for 12 HRS to set.

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TO SERVE

Scoop into wafer cones or bowls. Store in an airtight container in the freezer for up to 4 weeks.