Add soaked, drained cashews, coconut milk, coconut oil, honey, vanilla extract and sea salt to a high speed blender and blend until creamy and smooth, extra tip: for best texture, chill mixture for at least 4 to 6 hours.
Add chilled mixture to the ice cream maker and churn according to instructions (about 45 minutes). In the meantime, prepare the salted caramel by adding dates to a food processor until smooth, add warm water if needed, sprinkle with sea salt, and blend once more to mix.
Once churned, transfer the ice cream to a large container and spoon in the desired amount of caramel, then use a spoon to swirl, add a pinch more sea salt if needed.
Smooth top and cover well, set out for 10 minutes before serving to soften.
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