clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Salted Caramel Ice Cream Tart | Get Inspired Everyday!

Salted Caramel Ice Cream Tart

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review



Tart Crust:

  • 1 cup raw cashew pieces
  • 2 cups raw pecans
  • 1 Teaspoon Vietnamese cinnamon
  • 8 large medjool dates, pitted and quartered
  • pinch of sea salt
  • 1 Tablespoon vanilla extract
  • 12 Tablespoons water

Ice Cream Filling:


  • 4 medium peaches, pitted and thinly sliced
  • 1 cup blackberries, sliced 1/4″ thick


  1. Place the nuts, cinnamon, pitted dates, and sea salt into a 12-cup food processor and process until the nuts and dates combine, and the texture is mostly fine with a few bigger pieces. Add the vanilla extract, and 1 tablespoon of water. Pulse together until a soft cookie dough starts to form, only adding the remaining tablespoon of water if the crust is still dry and crumbly.
  2. Line a 9″ tart pan with removable bottom with plastic wrap, and pat the crust as evenly as possible into the pan, using a spatula to help spread it out. Place the finished crust into the refrigerator until the ice cream filling is ready.
  3. Soften the ice cream if it’s fully frozen and not fresh out of the ice cream machine, for about 15 minutes on the counter, or 30 minutes in the refrigerator. Pour 1/2 cup of the Double Coconut Caramel Sauce over the ice cream, and then fold it in leaving some ribbons of caramel.
  4. Spread the caramel swirled ice cream into the prepared tart crust evenly. Place the tart into the freezer for 8 hours or overnight to fully firm up. It’s important to set it in a level place so the ice cream filling doesn’t run over the edge, speaking from experience!
  5. When you’re ready to serve the tart, prepare the fruit and arrange it over the top before drizzling with some of the remaining caramel sauce.
  6. Serve immediately with any extra caramel sauce on the side.
  7. This tart keeps well, tightly wrapped, without the fruit topping in the freezer for at least 1 week.


For the ice cream I used my Homemade Coconut Ice Cream, made with the seeds scraped from 1 vanilla bean, and half the amount of maple syrup. I like to reduce the amount of sweetener in the ice cream because of the caramel sauce added later.
I call for ‘raw’ nuts to indicate they’re not toasted, very few nuts are actually 100% raw.

  • Prep Time: 30 mins