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Ultra Caramel Choc Chip Ice Cream

ice cream WM (1 of 1)

Our oldest girl is a clever wee thing. She achieves all sorts of things and her school work has been beyond me for a couple of years now.

However, she is really good at forgetting to give us notes, bringing things home from school and at taking things to school.

Tonight as she was searching through her bag for the homework she obviously didn’t have, she found notes that were meant to be handed back to her teacher a week ago.

I could see my husband getting crosser and crosser and I couldn’t say a thing.

I couldn’t say a thing because all I could see was my eight year old self, playing out this very scene, only it was my Mum saying my husband’s words. My poor mother who battled with me and my forgotten jumpers and lunch boxes everyday of my schooling life.

I thought ‘I know how this happens Lulu and I know how it feels and I’m sorry that you have so much of me in you!’

I chuckled to myself as I overheard my husband say “You need to be more organised Elise, don’t be like your mother.”

And later that day I took her aside and said “Dad’s right Lulu, just be a little like me, not too much.”

Ultra Caramel Choc Chip Ice Cream
the chocolate

  • 1 tablespoon maple syrup
  • 1 tablespoon coconut oil (mine had naturally liquified)
  • 2 tbs cacao or cocoa

the caramel 

  • 6 medjool dates, seeds removed
  • 2 tablespoons almond butter*
  • 2 tablespoons coconut cream
  • 1/2 teaspoon concentrated natural vanilla extract
  • pinch of salt
  • 3 frozen bananas, chopped

Place the ingredients for the chocolate in a small bowl and mix until smooth and well combined. Pour the chocolate into a small container lined with baking paper and place it into the freezer to set.
Place the dates, almond butter, coconut cream, vanilla and salt into your processor and blend until the dates are broken down and the mixture is well combined. Add the bananas and blend at high speed until the mixture is beginning to resemble an ice cream consistency.
Remove the chocolate from the freezer. Roughly break it up and add it to the ice cream mixture. Pulse to combine.
Serve. Eat. Enjoy.
*to make this nut free sub the almond butter with hulled tahini.
notes – if you do not want to eat this right away it keeps well in the freezer. Ours has never lasted any more than 48 hours but within that time frame it was delicious.

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