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Salted Date Caramel & Cashew Ice Cream

January 23, 2017

 I've tasted a few commercial Vegan ice creams lately but to be honest, I've been left more disappointed and robbed that I have felt satisfied. The only place I will go to for a Vegan ice cream fix is Life Unframed, a fairly new gelato bar at the bottom of Kloof Street in Cape Town. Those guys just know what they're doing!


I decided to start designing my own Vegan friendly ice cream recipe and after trying a few I finally made the winning recipe!


It is as creamy, as sweet and as indulging as a good ol' ice cream should be! 


Salted Date Caramel & Cashew Ice Cream


1 1/2 cups raw cashews, soaked for 4 hours in cool water or overnight and then drained
1 can coconut milk (the higher the cream content, the better!)
3 Tbs coconut oil, melted (I use the Crede Oils brand which you can get from Wellness Warehouse)
1/4 cup maple syrup (or honey if you're not vegan)
1/4 cup coconut sugar 
1 tsp NOMU vanilla extract 
Pinch of sea salt
For the caramel:
15 dates, pitted and soaked in warm water for 10 minutes
1 tsp rock salt
2 Tbs warm water
1 tsp NOMU vanilla extract
1. Place soaked and drained cashews into a food processor or blender with the rest of the ice cream ingredients and pulse until smooth. Place this mixture into the freezer for 20 minutes, then add it to your ice cream churner for about 45 minutes. 
2. In the meantime prepare the caramel by adding dates to a food processor and blending until creamy. Add the rest of your ingredients and blend until smooth and creamy. 
3. Once ice cream is finished churning, place into a container and pour over caramel. Give it a swirl to slightly swirl into the ice cream. Place back into the freezer for another 4 hours or until set and ready to serve.




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