Dairy free salted caramel ice cream recipe

Dairy free salted caramel ice cream recipe
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Course: Dessert
Servings: 4
Ingredients
  • 1 cup *homemade pecan and walnut 'cream' (homemade nut milk with very little water) (soak nuts overnight in refrigerator)
  • 1 can full fat, organic coconut milk (refrigerate and only scoop the fat solids at the top, discard the water at the bottom) (refrigerate for overnight)
  • 1 medium/small purple sweet potato (you can also use white here)
  • 4 pitted medjool dates
  • 1 tbsp non alcoholic vanilla extract
  • 1/4-1/2 tsp sea salt (to taste)
  • 1 scoop collagen peptides this is optional- omit if you want to keep it vegan
  • chopped pecans
Instructions
  1. Place can of coconut milk in the refrigerator and your ice cream attachment in the freezer overnight. 

  2. Cover raw walnuts and pecans (or any nut of your choice) with filtered water in a glass container and refrigerate overnight.

  3. Drain and rinse nuts thoroughly, until water is clear. 

  4. Place nuts in your food processor with 1/2 - 1 cup of filtered water. Blend thoroughly.

  5. Strain nuts through a nut milk bag. 

  6. Peel and gently boil your purple sweet potato in filtered water- about 5 minutes.

  7. Set them aside to cool. (the liquid from this is very nutritious, you can use it for a tea or to cook other food in)

  8. Once the sweet potatoes are cooled, add them with ~1/2 cup of sweet potato liquid and 2 dates to a blender and blend until smooth and creamy.

  9. Measure into a saucepan 1 cup of sweet potato, 1 cup of nutmilk + scoop only the fat solids from your can of coconut milk- discard or use the coconut water for a different recipe. 

  10. Add vanilla, salt, collagen and gently warm the liquid to incorporate everything evenly on very low heat- you do not want to scald/boil it.

  11. Set the mixture aside to cool.

  12. Set up ice cream maker and get your mixture started churning.

  13. Chop pecans and the remaining 2 dates and add to the ice-cream. It will take about 20 minutes to complete.

Recipe Notes

I would recommend not using store-bought nut milk because it will be more watered down, causing the ice cream to become too hard in the freezer. The homemade recipe for this ice-cream will instruct you to use very little water so you achieve a creamier nut milk consistency. *If you decide you want an easier route for the nut milk, you can soak cashews overnight and blend with the same amount of water- this will not need to be strained so long as you blend it for a long enough time.

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Grain Free Granola

Grain Free Granola
Prep Time
15 mins
 
Course: Breakfast, Snack
Servings: 10
Ingredients
  • 6 cups nut pulp or almond meal/flour (I use leftovers from homemade nut milk)
  • 6 whole/raw brazil nuts
  • 1 cup/whole/raw almonds
  • 4-6 whole/pitted medjool dates
  • 1 tbsp raw honey
  • 1-2 tbsp non alcoholic vanilla extract
  • 1 tbsp ghee
  • 2 tbsp untoasted, unfiltered sesame oil
  • 2 tbsp coconut oil
  • spices to taste (I used cinnamon, cumin, nutmeg)
  • 1/2 tsp salt (more or less to taste)
  • 1 cup/whole/raw pecans
  • 1/2 cup coconut flakes
  • 1/4 cup flax meal
  • 1/4 cup hemp seeds
  • 1/4 cup chia seeds
Instructions
  1. Pulse almond/nut meal in your food processor. If you are using almond flour, you may want to add about 2 tablespoons of water. The nut pulp I used was frozen and still contained some moisture from when I made nut milk. 

  2. Add brazil nuts, almonds, dates, honey, vanilla, oils, spices and salt to your food processor. Process until nuts are roughly chopped and ingredients are well incorporated.

  3. Add the remaining ingredients and stir with a spatula or spoon.

  4. Spread onto your parchment or dehydrator sheet evenly. Press in to compress the granola so it is not too crumbly.

  5. If using a dehydrator, place a mesh screen on top and add something heavy like a big platter or glass baking pan.

  6. Set your dehydrator to 110 degrees Fahrenheit and let it set for 18-24 hours. Check periodically the center for moisture. 

  7. Once the edges are dry but not firm and crumbly, gently turn over your granola so it dehydrates evenly.

  8. Turn up the temperature to around 135 degrees Fahrenheit and let it finish for about 4 or more hours.

  9. Once you notice the center is completely dry and firm, it is ready!

Recipe Notes

If you are making this in the oven and do not have a dehydrator, you may want to separate it into two blocks instead of one. That way it will dry out more evenly. Turn on your oven to the lowest setting, around 200 degrees fahrenheit or less and let it rest for several hours. Periodically check the dryness and if any browning occurs. For evenness, you may want to prop your oven open slightly and periodically rotate the granola.

Grain Free Granola
Prep Time
15 mins
 
Course: Breakfast, Snack
Servings: 10
Ingredients
  • 6 cups nut pulp or almond meal/flour (I use leftovers from homemade nut milk)
  • 6 whole/raw brazil nuts
  • 1 cup/whole/raw almonds
  • 4-6 whole/pitted medjool dates
  • 1 tbsp raw honey
  • 1-2 tbsp non alcoholic vanilla extract
  • 1 tbsp ghee
  • 2 tbsp untoasted, unfiltered sesame oil
  • 2 tbsp coconut oil
  • spices to taste (I used cinnamon, cumin, nutmeg)
  • 1/2 tsp salt (more or less to taste)
  • 1 cup/whole/raw pecans
  • 1/2 cup coconut flakes
  • 1/4 cup flax meal
  • 1/4 cup hemp seeds
  • 1/4 cup chia seeds
Instructions
  1. Pulse almond/nut meal in your food processor. If you are using almond flour, you may want to add about 2 tablespoons of water. The nut pulp I used was frozen and still contained some moisture from when I made nut milk. 

  2. Add brazil nuts, almonds, dates, honey, vanilla, oils, spices and salt to your food processor. Process until nuts are roughly chopped and ingredients are well incorporated.

  3. Add the remaining ingredients and stir with a spatula or spoon.

  4. Spread onto your parchment or dehydrator sheet evenly. Press in to compress the granola so it is not too crumbly.

  5. If using a dehydrator, place a mesh screen on top and add something heavy like a big platter or glass baking pan.

  6. Set your dehydrator to 110 degrees Fahrenheit and let it set for 18-24 hours. Check periodically the center for moisture. 

  7. Once the edges are dry but not firm and crumbly, gently turn over your granola so it dehydrates evenly.

  8. Turn up the temperature to around 135 degrees Fahrenheit and let it finish for about 4 or more hours.

  9. Once you notice the center is completely dry and firm, it is ready!

Recipe Notes

If you are making this in the oven and do not have a dehydrator, you may want to separate it into two blocks instead of one. That way it will dry out more evenly. Turn on your oven to the lowest setting, around 200 degrees fahrenheit or less and let it rest for several hours. Periodically check the dryness and if any browning occurs. For evenness, you may want to prop your oven open slightly and periodically rotate the granola.

Grain Free Granola

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