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Salted Caramel and Coconut Ice Cream

9 comments

 salted caramel and coconut ice cream
When I discovered and recreated this recipe from the Origin LPG Winter warmer recipes collection I also stumbled across a delicious looking Salted Caramel and Vanilla Ice Cream.
As many of you know the little one inside me is loving snuggling up in a blanket and tucking into a bowl of ice cream despite the freezing temperatures outside.
This winter warming, fully indulgent, salted caramel dessert wouldn’t leave my mind! It seemed like a perfect treat for my little family to tuck into on a lazy Saturday night. I had to recreate it, Wholefood Simply style. I not only wanted to use my typical ingredients, I also wanted to keep it easy without compromising on deliciousness.
So here it is. Our divine Salted Caramel and Coconut Ice Cream; as inspired by Origin LPG. The people keeping me warm when my back yard looks like this.
 snow
Salted Caramel and Coconut Ice Cream
the ice cream

  • 1 270ml tin of coconut cream that has been stored in the fridge
  • 3 tablespoons almond butter
  • 5 medjool dates, seeds removed
  • 1/2 teaspoon concentrated natural vanilla extract

the extras

  • 1/2 cup walnuts
  • 1 tablespoon honey*
  • pinch of salt
  1. Lets start with the extras.
  2. Heat a small frypan over medium – low heat.
  3. Add the walnuts and salt to the frypan and toast, stirring frequently, until fragrant, approximately 3 – 4 minutes.
  4. Turn off the heat and add the honey. Mix until the walnuts are well coated. Set aside or do the following as your walnuts are toasting.
  5. Place the ice cream ingredients into your food processor and blend at high speed until the dates are broken down and the mixture is well combined.
  6. Add the walnut mixture to the ice cream mixture and quickly pulse to roughly crush and combine the nuts.
  7. Pour the ice cream mixture into a square sandwich sized container and freeze for three hours.
  8. Serve. Eat. Enjoy!

*you can use rice malt syrup if you prefer.

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Salted Caramel and Coconut Ice Cream
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9 comments

Lisa August 17, 2015 - 9:45 pm

The recipe sounds lovely. Just wondering if maple syrup would work well instead of honey or rice malt syrup?

Reply
Bianca Slade August 28, 2015 - 11:53 am

Yes that would be fine. I hope you enjoy it. x

Reply
Sarah @She Writes August 17, 2015 - 10:35 pm

Oh I will be trying this one! Thanks for sharing x

Reply
Bianca Slade August 28, 2015 - 11:53 am

Thank you. I hope you enjoy it. x

Reply
Kira Simpson August 18, 2015 - 9:41 am

Oh wow! Cannot wait to try this!

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Bianca Slade August 28, 2015 - 11:53 am

I hope you enjoy it. x

Reply
Katherine Joy September 15, 2015 - 2:51 pm

Why does the coconut cream need to have been in the fridge if you’re going to freeze the whole lot afterwards anyway? And 3 hours is very specific, what if I leave it longer or overnight? Thanks

Reply
Bianca Slade September 19, 2015 - 3:17 pm

Hi Katherine, I have just written it up as I made it, feel free to go about it however you please. Longer in the freezer will just make it set much firmer and you may then want to blend it again to get an ice cream consistency. x

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36 Egg-Free Ice Cream Recipes + 17 Toppings August 22, 2018 - 2:50 am

[…] Salted Caramel and Coconut Ice Cream {Dairy-Free} […]

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