Chocolate Coffee Ice Cream with Caramel Ripple
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 5-6 servings
 
Ingredients
  • 1 can full fat coconut milk
  • 1½ cup dairy free milk
  • ½ cup cashews (soaked for 8 hours)
  • 2 tbs coco powder
  • 1 tbs coconut oil
  • 1-2 tbs instant coffee
  • 1 cup packed soaked dates
  • 1 tsp vanilla
  • ½ cup cane sugar
Instructions
  1. Combine all ingredients except dates into a high powered blender and blend until smooth. Pour in a bowl and chill for at least 2 hours or you could probably freeze it for 1 hour.
  2. Once mixture is chilled, pour into ice cream maker (make sure ice cream maker bowl was frozen over night) and allow ice cream to mix for around 15 minutes, or until mixture is significantly thickened.***
  3. Pour mixture into freezer safe dish and freeze for 45 minutes.
  4. While mixture is freezing, place dates in a food processor and blend until caramel consistency forms, scraping down the sides as necessary (about 5 minutes). If mixture is dry then add tbs water and continue blending.
  5. Once ice cream has been in freezer 45 minutes, swirl the date caramel into ice cream.
  6. Place back in freezer and chill until desired texture is reached. If freezes until rock hard you will need to let it sit out for 5-10 minutes before scooping.
  7. ***If you don't have an ice cream maker just place mixture in freezer safe dish and freeze, stirring every 30 minutes to keep creamy texture. Once ice cream is pretty thick, add date caramel and place back in freezer.
Recipe by Peppers and Peaches at https://www.peppersandpeaches.com/chocolate-coffee-ice-cream-with-caramel-ripple/