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Salted Caramel and Coconut Ice Cream

 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.
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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