Creamy coconut caramel ice cream coated in a chocolate shell. What could be a better dessert? This ice cream is made from a combination of coconut milk and coconut cream and it gets its caramel flavor from Medjool dates. It’s rich and creamy without being heavy, so it’s the perfect summer treat for when you need a little bit of decadence.
- 1 13.66-ounce can full-fat coconut milk, refrigerated overnight
- 1 13.66-ounce can coconut cream, refrigerated overnight
- 30-32 Medjool dates, pitted
- 1/2 tablespoon maple syrup
For the Chocolate Shell:
- 1 tablespoon maple syrup
To Make the Ice Cream:
Measure and blend your coconut milk and pitted dates together until smooth, about 1-2 minutes in a high-speed blender.
Transfer that to a large bowl.
Add your solid coconut cream, sweetener, and vanilla bean powder. Blender on low until light and fluffy, about 20-30 seconds.
Pour that mixture into your bowl and fold the two together until somewhat evenly incorporated.
Line a loaf pan with parchment paper on all sides and pour your ice cream mixture into it. Spread the top even.
Cover and freeze overnight.
Measure and whisk together all your chocolate shell ingredients.
Remove your ice cream from the loaf pan and cut it into even slices, it should yield 8.
Line a baking sheet with fresh parchment paper and lay each ice cream bar flat.
Transfer back to the freezer to keep solid.
Set out your chocolate mixture and any toppings you would like to add. You want to make sure you have an assembly line ready so the ice cream doesn’t melt before you coat it.
Grab your ice cream bars and begin to assemble, start by spooning chocolate onto the center of each and spreading it evenly over the top. It’s okay if some runs down the sides.
Once all the tops are evenly coated, transfer back to the freezer to harden and stay cool.
After about 20 minutes, remove from the freezer and using a spatula, carefully flip each bar.
Repeat the chocolate coating process and top with any toppings you would like.
Transfer back to the freezer once complete to harden and keep cool.
If you want these to look cleaner, use a drying rack so the chocolate drips off the sides instead of collecting. You could also dunk each ice cream bar and use a fork to let any excess drip off. You would need a double batch of the chocolate shell for this method.
Store extras in an air-tight, freezer-safe bag or container. These will keep for up to a month.