Maca Caramel Crunch Ice Cream

Umm, decadence. Superfood goodness. Malty hormone-regulating maca root, salty caramel and crunchy chocolate-covered walnuts make this dairy-free, soy-free ice cream one of those plant-powerful recipes that leaves the omnivores in your life, in disbelief. You can even make it without an ice cream maker…

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Tools:
Ice Cream Maker*
Whisk
Saucepan
Chef’s knife
Baking sheet
Unbleached parchment paper

* No ice cream maker? Just freeze the ice cream to a point where it is firm, but not solid. Then loosely fold in your caramel and Chocolate Crunch and freeze. Thaw about 15 minutes before serving for scoopable consistency.

Ingredients:
Try to buy everything organic. Here’s why.
Ice Cream
1 cup coconut milk
1 tsp vanilla extract
1/2 tsp fine ground sea salt
6 Medjool dates, pitted (here’s a tip for YU)
1 cup pure water
2 tbsp maca powder (for extra maca flavor go for 3 tbsp)
1/4 tsp ground cinnamon

Caramel Swirl
1 1/2 cups coconut milk
1 cup sucanat
1/3 cup brown rice syrup
1/4 cup pure water
1 tsp arrowroot powder
2 tbsp cold-pressed coconut oil
1 tsp vanilla extract
Pinch fine ground sea salt

Toasted Chocolate Walnuts
1/2 cup raw walnuts
1/4 cup dairy-free chocolate bar or chocolate chips (look for gluten-free if you have a sensitivity)
Pinch fine ground sea salt

Let’s get started.
Preheat oven to 350°F. Line a baking sheet with parchment and place walnuts on the sheet and toast for 7 minutes. Set sheet aside to cool—you’ll be using it again.

Walnuts

Chop the walnuts. Place in a saucepan, add chocolate and warm over medium heat, stirring until walnuts are coated with chocolate.

Place coated walnuts on your cool baking sheet and place in the fridge until chocolate hardens.

While walnuts cool, prepare your caramel by adding coconut milk, sucanat, brown rice syrup, coconut oil, vanilla extract and a pinch of fine ground sea salt to saucepan and heat to medium high. Stir constantly.

Once ingredients have melted together and your mixture is reaching a boil, quickly make an arrowroot slurry out of the arrowroot and water (follow this tip here) and whisk into caramel. Remove from heat and allow to thicken/cool (you can expedite the cooling by placing caramel in the fridge).

Now, blend together all ice cream ingredients until smooth and transfer to the ice cream maker and process according to the manufacturer’s instructions.

Transfer to a large bowl (the ice cream should be firm, but not frozen solid yet) and with a spoon, swirl in the caramel and chocolate walnuts.

Freeze for at least 2 hours. Enjoy!

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  1. Dominika

    omg, yum!!!

    do you think I could replace t he brown rice syrup with coconut nectar, maple syrup, or yacon syrup?

    • Heather Crosby

      I think you could definitely try any of those substitutions, Dominika. Just let us know how it turns out for YU and what sweetener you used to substitute the brown rice syrup. 😉

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