Salted Caramel, No Cow Required
Ja, I know what you are thinking — caramel from dates, has Remy finally lost it? Luister, I laughed too, and then I tasted it and stood in my kitchen making noises I am not proud of. The dates and coconut sugar do the caramel work, the coconut fat does the cream work, and YOU do only one job: freeze it flat for the full 24 hours. Not 18. Not "ongeveer". Twenty-four, and salt it like you mean it.
Ingredients
Method
- 1
Blend everything except the mix-ins in a high-speed blender for 60-90 seconds until completely smooth — no date flecks, no gritty sugar. Taste: it should be slightly too sweet and too salty; freezing mutes both.
- 2
Pour into the Ninja Creami pint up to the MAX FILL line only (you may have a small splash left over — that is the cook's reward, drink it). Lid on.
- 3
Freeze for a full 24 hours, FLAT on a level freezer shelf. A tilted pint spins unevenly and the blade will scrape plastic instead of ice cream.
- 4
Remove the lid, run the outside of the pint under warm water for about 30 seconds, lock into the Creami and spin on the LITE ICE CREAM setting.
- 5
Assess honestly: if it looks crumbly or powdery (normal for vegan bases), add 1 tbsp plant milk and hit RE-SPIN. Repeat once more if needed — it should turn glossy and soft-serve smooth.
- 6
Optional mix-ins: dig a hole about 3 cm deep to the bottom with a spoon, drop in the pecans or chocolate chunks, and run the MIX-IN cycle.
- 7
Serve immediately with a pinch of flaky sea salt on top. Re-freeze leftovers flat; thanks to the syrup and fat it re-spins beautifully another day.
