Name: Salted Caramel-Cashew Chocolate Covered Ice Cream Bars (Vegan)
Brand: blissfulbasil.com
SKU: blissfulbasil-com-5
Availability: OnlineOnly

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Salted Caramel-Cashew Chocolate Covered Ice Cream Bars (Vegan)

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× You are here· Jump to RecipePrint RecipeThese vegan salted caramel-cashew chocolate covered ice cream bars are my favorite summer treat. No-churn, caramel-cashew ice cream is slathered with a thick layer of vegan caramel and coated in a thin, perfectly crisp dark chocolate shell.&nbsp;The salted caramel-cashew ice cream is churn-free all thanks to dates and cashew butter. Both ingredients work their magic to keep the ice cream luscious, sink-your-teeth in dreamy, and ultra creamy (as opposed to a rock hard slab o' ice).This post is sponsored by&nbsp;. All thoughts and opinions are 100% my own.Hot and steamy weather got your hair in a frizz and your face in a flush?Well that makes two of us.But I've got just the thing to cool and delight. These salted caramel-cashew chocolate covered ice cream bars (&lt;—tongue twister) are currently my favorite sweet summer treat.No-churn, caramel-cashew ice cream is slathered&nbsp;with a thick layer of vegan caramel and coated in a thin, perfectly crisp dark chocolate shell.Similar to this ice cream recipe I shared a few weeks back, the salted caramel-cashew ice cream at the heart of these treats is churn-free all thanks to dates and cashew butter. Both ingredients work their magic to&nbsp;keep the ice cream luscious (yes, luscious), sink-your-teeth in dreamy, and ultra creamy (as opposed to a rock hard slab o' ice).These ice cream treats are sweet, salted, chocolaty, rich, cool, ultra creamy, and super satisfying.&nbsp;Soft, sticky Medjool dates plus a pinch of sea salt lend&nbsp;a natural caramel flavor to the ice cream base. The dates and sea salt are&nbsp;blended&nbsp;until smooth along with unsweetened cashew milk,&nbsp;cashew butter, and&nbsp;vanilla.Then, the thick, creamy ice cream base is poured into a 9 × 9-inch square pan and frozen for 6–8 hours, or until completely set.For those of you who want to take the caramel flavor over the top (my hand is raised), whip up a batch of 5-Minute Caramel&nbsp;and pour ¾ of a cup across the surface of the frozen ice cream base.This is totally optional but also totally recommended for the ultimate ice cream decadence. Word to the unsweet teeth out there, these ice cream bars are saweeeet and rich;&nbsp;mellow the sweetness by omitting the caramel layer.Once you've poured the caramel layer over the ice cream base, you'll return the pan to the freezer to set.While the caramel layer sets, you'll whip up a batch of homemade chocolate (cacao butter, cacao powder, maple syrup) or keep things simple and melt down a couple cups of non-dairy chocolate chips and a few tablespoons of coconut oil (to thin).Once the caramel is firm (like so), remove the bar from the pan and slice into 16 equal-size squares (just a touch larger than 2&nbsp;× 2-inch squares).&nbsp;Then, use a fork to lower each ice cream bar into the chocolate and spoon the chocolate over the top and sides.Repeat with each and every bar, and return to the freezer to set one last time.These ice cream bars will keep well in the freezer for up to 2 weeks. Thus, the generous 16-bar yield is great, because you can make the recipe and&nbsp;store the bars in the freezer&nbsp;for a quick,&nbsp;cool, and creamy treat&nbsp;whenever the craving strikes.&nbsp;PrintPin&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;These sound amaaaaazing!Especially with the caramel layer in them!It's too bad we don't have cashew milk here in Germany... but I think I'll just try it with almond milk instead :)Lots of love!ReplyI just made it- and found my favourite cream ice recipe! I don't like coconut based ones, so this is perfect for me. I used peanut butter and almond milk instead of cashew and took a shortcut by avoiding caramel and chocolate, because I saw immediately while reading the recipe, that THIS IS IT! thank you, dear Ashley!ReplyYour lighting in these photos is on point! Love how rich and creamy these bars look :)ReplyThese sound amazing!ReplyThese are my go to favourite ice cream bar. We often add crushed peanuts on top of the caramel layer. Sooooo good. Going to whip up a batch tomorrow for visiting family.ReplyPsychologist turned plant-passionate recipe writer + cookbook author. Lover of animals, veggies + space documentaries. My name is Ashley, and I’m the writer and photographer behind Blissful Basil. Read More…

× You are here· Jump to RecipePrint RecipeThese vegan salted caramel-cashew chocolate covered ice cream bars are my favorite summer treat. No-churn, caramel-cashew ice cream is slathered with a thick layer of vegan caramel and coated in a thin, perfectly crisp dark chocolate shell.&nbsp;The salted caramel-cashew ice cream is churn-free all thanks to dates and cashew butter. Both ingredients work their magic to keep the ice cream luscious, sink-your-teeth in dreamy, and ultra creamy (as opposed to a rock hard slab o' ice).This post is sponsored by&nbsp;. All thoughts and opinions are 100% my...

Salted Caramel-Cashew Chocolate Covered Ice Cream Bars (Vegan)

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