Prep time: 
Total time: 
  • Ice cream
  • 1 cup soaked cashews
  • 1 cup coconut cream (1-2 cans of coconut milk, just the creamy part scooped out)
  • 6 pitted dates (about ½ cup)
  • ¼ cup coconut milk
  • ½ tsp Ceylon cinnamon
  • Tahini caramel swirl
  • 5 pitted dates
  • 3 tbsp coconut milk (or other plant milk of choice)
  • 1 tbsp tahini (I use a slightly salted version)
  • ¼ tsp Ceylon cinnamon
  • Pinch of salt if tahini is not salted
  • Pecan cookie bites
  • ⅓ cup pecan nuts
  • ⅓ cup buckwheat groats
  • 4 pitted medjool dates (or 5-6 smaller dates)
  • 1 tbsp coconut oil
  • ½ tsp Ceylon cinnamon
  • pinch of Himalayan salt
  1. Preparations for ice cream: set coconut milk can to the fridge overnight. Soak cashews for 2-4 hours in a jar filled with warm water and a pinch of good quality (e.g.Himalayan) salt.
  2. Ice cream: scoop the stiff creamy part out of the coconut milk can. Drain and rinse soaked cashews well. Put coconut cream, soaked cashews and all other ice cream ingredients in a high-speed blender or powerful food processor.
  3. If Vitamix is used, I recommend to blend first at a slow speed (use tamper if needed) and then turn to high speed for about 30 sec until the ice cream is completely smooth and creamy.
  4. Put soft ice cream in a container and freeze for about an hour.
  5. Tahini caramel swirl: prepare the tahini caramel by blending all ingredients in a high-speed blender or food processor until smooth.
  6. Pecan cookie bites: blend pecans and buckwheat groats first for a few seconds and then add all other cookie bite ingredients until a cookie dough like consistency reached. Flatten the dough into a thin rectangular layer. Put the cookie layer in the freezer for at least 20 minutes.
  7. Ice cream: take ice cream out of the freezer after about an hour and mix well with a spoon (the ice cream should still be soft), add tahini caramel swirls and pecan cookie bites and mix again. Put in the freezer for an hour.
  8. Take out from the freezer and mix again well.
  9. Put in the freezer for another hour.
  10. The ice cream is at its best after about 3-4 hours of freezing. If you let it freeze overnight, the ice cream will be very hard so take it out of the freezer well before you intend to eat it (about 30 minutes).
The active time to make this ice cream is less than 30 minutes but the soaking of cashews and freezing of ice cream takes time, about 5-7 hours altogether. It is worth the wait! Also remember to put the coconut milk can in the fridge overnight.

OPTIONAL: To make nuts and buckwheat groats more digestible and to remove anti-nutrients, it is advisable to soak pecans (for about 6 hours) and buckwheat groats (for 10-12 hours) in a glass jar filled with warm water. You can also add 1 tsp apple cider vinegar when soaking buckwheat groats. After soaking, drain and rinse nuts and groats well and put into a baking sheet (or use a dehydrator). Set oven to the lowest possible temperature and dehydrate nuts and groats overnight (leave the oven door sightly open). This soaking and dehydrating can be done well in advance.
Recipe by My Berry Forest at https://www.myberryforest.com/tahini-caramel-swirl-ice-cream-pecan-cookie-bites/