I’ve been hearing a lot of talk about ice cream lately. It came up at one of my volunteer gigs, we did a whole conversation on ice cream and learned about the history. Ice cream is never something I have craved much, but it was always a fun treat in the summer growing up.
After going vegan, I had kind of given up on the idea of it. I tried Rice Dream, and it’s not bad – pretty good actually. But nothing too special. I actually do really enjoy So Delicious brand of coconut milk ice cream. We buy it more as a sometimes food, a special treat as it does have some ingredients I don’t really like eating on a regular basis.
I was pretty excited when someone first introduced the idea of frozen banana ice cream. What a genius idea! It really didn’t work out the first time. At all. I didn’t peel the bananas before freezing them (is this just something people are supposed to know?!) and it tasted bland and boring. But my tastebuds have seriously adjusted to foods like this since then =)
Recently, when my family was up visiting, I bought some coconut ice cream thinking they may like it. Well… not so much. But I did. Man oh man was it ever good! It was some sort of chocolate caramel ice cream, I actually haven’t seen the flavour since (which is good considering I would probably eat it a bunch haha). And Terry only managed to get one serving as I ate most of the little container myself (over several meals and days mind you)… so he was pretty sad to come home one day after my family was gone to discover it was all gone. To make it up to him, I tried making my own version and he ate it all up himself =)
Raw Caramel Trails Ice Cream
Chocolate Dipping Sauce
3/4 cup of cacao butter
1/4 cup raw cacao powder
1 tbsp maple syrup
1 tsp coconut oil
Gently warm the cacao butter and add the remaining ingredients and stir to combine.
Caramel Filling (form half into small balls)
6 dates, pitted and soaked in warm water for a bit
1 tbsp soft coconut oil
1 tbsp maple syrup (optional as the dates are sweet enough)
1 tsp lacuma powder
Combine ingredients in a mini food processor and process until combined. Take half of the mixture and put it aside. Form the other half into balls and freeze for 5-10 minutes. Once it’s formed, dip the balls in the chocolate dipping sauce & put back in the freezer to harden.
1 cup coconut milk
2 frozen bananas
1 frozen avocado
Combine all of the ingredients & process in a food processor and put it in a bowl.
Take the half of the caramel you did not use, and put pieces of it into the ice cream. and mix it in for a ribbon effect.
Add the frozen balls and freeze until ready to eat =) If you have any chocolate sauce leftover like I did, you can use it as a fudge sauce.
Great treat for a long weekend =) Happy Memorial Day!
I’ve shared this recipe with my favourite blog hops: