Ingredients (for the cashew cream)

½ cup almond milk, unsweetened

1 cup cashews

3 tbsp coconut cream

Ingredients (for the ice cream base)

3 tbsp coconut oil

2½ cups coconut milk

7 tbsp sugar

4 tbsp cornflour

¼ tsp salt

Ingredients (for the caramel sauce)

½ cup coconut milk

½ cup packed dark brown sugar

½ tsp sea salt

¼ cup water (optional, depending on the thickness of the sauce)

Method

This is a list of ingredients for the vegan cream.

To a blender, add the almond milk.

Then, add the cashews.

Finally, add the coconut cream.

And blend into a smooth consistency.

This is a list of ingredients for the ice cream base (custard).

To a pan, add the coconut milk.

Then, add the sugar.

Mix cornflour in water and add this to the pan.

Heat it on a medium flame till the mixture thickens considerably.

Add the vanilla, mix it in and take it off the heat.

Add this to the blender.

And blend it in.

This is a list of ingredients for the salted caramel.

To a pan, add the coconut milk.

Then, add the brown sugar.

Heat it on a low flame, so that the brown sugar melts completely.

Then, add the sea salt.

Let the sea salt melt in completely and take it off the heat.

Let the caramel sauce cool down completely.

And then add it to the ice cream.

Transfer into a freezer box, and let it set for at least 2-3 hours.

Scoop out into bowls, drizzle with caramel sauce on top and serve.