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Life-changing Caramel and Choc Chip Ice cream Wholesome Cook
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5 from 1 vote

Life-changing Burnt Caramel and Choc-chip Ice Cream

You can add an extra 50g melted dark chocolate to the coconut cream if you prefer a more chocolatey treat. You can make this without an ice cream maker, but the result won't be as fluffy. Simply pour the mixture into a loaf tin and freeze. Leave out of the freezer for 5 minutes, to soften, before serving.
Prep Time25 minutes
Cook Time5 minutes
Total Time30 minutes
Servings: 1 litre

Ingredients

  • 1/3 cup rice malt syrup
  • 1/4 teaspoon sea salt flakes
  • 4 Medjool dates pitted and chopped
  • 1 cup additive-free coconut cream mixed well
  • 1 teaspoon vanilla powder
  • 500 g full fat Greek yoghurt or coconut yoghurt
  • 50 g dark chocolate chopped roughly

Instructions

  • You will need to pre-freeze your ice cream machine bowl, if using - see notes above for no-churn version.
  • Place rice syrup and sea salt flakes in a small saucepan and bring to a boil over high heat. Reduce heat and simmer, bubbling, for 2-3 minutes. Remove from heat and stand for 5 minutes to allow to cool.
  • In a jug, using a stick blender, blend dates with coconut cream and vanilla powder. Add the coconut date mixture to the rice malt syrup and whisk to combine. Fold in the yoghurt and chocolate pieces (and melted chocolate - see notes above, if using).
  • Transfer the mixture into the ice cream maker and churn for around 20 minutes. When the mixture is the consistency of soft-serve, serve immediately or place in a loaf tin and freeze for up to 1 month. To prevent frost-burn, cover the top with a layer of baking paper.

Notes

Gluten-free Nut-free Egg-free Refined sugar-free Soy-free | Option: Dairy-free Lactose-free
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