GF: DF: SF: V

Serves 6-8

Ice cream:

1/2 cup cashews, soaked overnight

1/2 cup coconut flesh, approx 1 small young coconut

1/2 cup strong brewed coffee

1/2 cup coconut milk

2 teaspoons vanilla essence

2 tablespoons maple syrup

4 medjool dates, pitted

2 tablespoon coconut oil, melted

Caramel:

4 medjool dates, pitted

1 tablespoon cashew or almond butter

pinch sea salt

Combine all ingredients for ice cream (except coconut oil) in a high speed blender/food processsor and blitz until smooth and creamy. Add coconut oil and blitz again for approximately 1 minute, then pour into a small 8-12cm loaf tin or a 500ml freezer proof container. Clean out the food processor, then add ingredients for the caramel. Once caramel is evenly textured (it will be sticky), pull small pieces away and drop into the ice cream. Cover with a piece of baking paper (this reduces the ice crystals on the surface), then cover with cling wrap and place in freezer to set overnight. Allow to thaw 5-10 minutes before serving.