Coco Caramel Vegan Ice Cream


1 cup cashews

1 cup Vita Coco Coconut milk Original

1 cup full fat coconut milk or cream (canned)

1/2 cup dates

40g vegan caramel protein (could also use vanilla)

Pinch of pinch Himalayan salt Dash of vanilla


Pop all of the ingredients into a food processor or high powered blender and blitz until really smooth and creamy.

Pour this into a loaf tin or container of choice and leave this In the freezer to set for 6 hours or preferably overnight.

Allow to thaw slightly before serving, then use a warm scoop to scoop into cones or just serve on it’s own.

Here I’ve topped them with some melted dark chocolate, extra sea salt and a little pretzel for decoration!


Charley's Health