1/3 cup maple syrup or agave nectar (1/2 cup if you prefer it sweeter)
1 teaspoon vanilla extract
1 pinch sea salt
14 pitted dates
1-3 tablespoons of warm water
½ teaspoon sea salt
Freeze the churning bowl in the freezer overnight.
Mix almond milk, maple syrup/agave nectar, vanilla, sea salt in a bowl
Add the mixture into the ChefWave Elado and set to churn for 30 mins.
Prepare the caramel drizzle by adding dates to a blender. Blend until creamy and smooth and add warm water to help facilitate the blend. Season with sea salt and do a quick blitz with the pulse setting to combine the sea salt evenly.
Transfer the churned ice cream into a freezer-safe container and sandwich the caramel drizzle in between layers of ice cream (alternatively you can have it only at the top if desired).
Add a pinch of salt at the very top before freezing if desired.
Freeze for at least 4-6 hours before serving.
Cooking Made Simple.
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