Description
A deliciously creamy and decadent vegan caramel ice cream made with coconut milk and natural sweeteners, perfect for hot summer days.
Ingredients
Scale
- 2 cups coconut milk
- 1/2 cup dates, pitted
- 1/4 cup coconut sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup plant-based protein powder (optional)
- 1 cup vegan caramel sauce (for mixing in)
Instructions
- In a blender, combine coconut milk, dates, coconut sugar, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
- If using, add plant-based protein powder and blend again until fully incorporated.
- Pour the mixture into a bowl and stir in vegan caramel sauce to taste.
- Pour into the Ninja Creami container and freeze for at least 24 hours.
- Once frozen, process in the Ninja Creami according to manufacturer instructions until you achieve a smooth, creamy texture.
- Serve immediately or refreeze for a firmer texture.
Notes
Store in an airtight container in the freezer for up to 2 weeks. Let sit at room temperature for a few minutes to soften before scooping.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 36g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg