Prepare the Cashew Crème anglaise

• Drain and rinse the soaked cashews.
• In the blender, combine the soaked cashews and the cup of soy milk.
• Blend on high speed until completely smooth and creamy, resembling a thick cream consistency. This is the vegan cashew Crème anglaise base that we will use to make this delicious ice cream.

Mix in Vegan Salted Caramel

• Add the vegan salted caramel into the blender and blend until well incorporated.

Chill the Mixture

Without an ice cream maker

• Transfer the mixture to a freezer-safe container and place it in the freezer for 2 hours.
• To prevent ice crystals from forming and ensure a smooth ice cream like texture take out the container from freezer and mixt the ice cream with a vertical blender.
• Put the container back in the freezer and repeat again the procedure in the following two hours mixing with the vertical blender after each hour.
• Ice cream should have perfect consistency without churning after approximately 4 hours of freezing.

Optional: For Traditional Ice Cream Maker

• Refrigerate the base until it is cold (half an hour).
• Pour the chilled mixture into your ice cream maker and churn according to the machine’s instructions (usually 20–30 minutes) until it reaches a soft-serve consistency.
• Transfer to an airtight container and freeze for 2–4 hours to achieve firm scoops.

Optional: For Ninja Creamy

• Pour the mixture into the Ninja Creamy pint container. Freeze until solid (12-14 hours or overnight).
• When ready to eat, insert the frozen pint into the Ninja Creamy machine and select the Ice cream or gelato setting. Let it churn until the program is ending.
• Enjoy!