1wholevanilla pod(split lengthwise and seeds scraped)
In a high powdered blender (or food processor) blitz the dates, 3/4 cup of the coconut cream and raw cashews until smooth and creamy. Pass through a sieve to smooth mixture out.
Stir in the remaining coconut cream, coconut oil and vanilla extract.
Pour cold Icecream mixture in a icecream churn and churn according to manufacturer's instructions. (see below for Vanilla Caramel Sauce) recipe and make if you want to add to the icecream at this stage.
*Freeze until set, or use straight away as soft-serve.
OR (if not using an icecream machine) :
Transfer icecream to a freezer-proof container and freeze until frozen around the edges. Tip icecream into a bowl and beat with electric beaters until smooth. Repeat the process of re-freezing and beating a few times.
Vanilla Caramel Sauce
Heat the rice malt syrup in a small saucepan over a medium heat, not stirring the mixture whilst it is bubbling, until it turns a an amber colour.
Take off the heat and add in the vegan butter stirring vigorously, then the coconut cream and vanilla seeds.
Allow to cool to warm temperature. At this stage you can place half the icecream into a tub (or a baking paper lined mini loaf tray) and swirl half the caramel sauce, then repeat with the remaining icecream and sauce.
Serve caramel sauce over the top of the icecream.
Check the ingredients on coconut cream cans. Trader Joe's and Kara (available in Australia) make a coconut cream that is 'thick and creamy'.