These Coconut Cream & Salted Caramel Vegan Ice Cream Bars are unreal delicious. If you are planning a treat this week I highly recommend this recipe.
The ice cream is creamy, sweet, dense and the salted caramel creates dreamy Vegan Ice Cream Bars… well you all know I’m obsessed with salted caramel. The chocolate is the perfect hard shell that breaks away as you bite into these dreamy bars.
This combination is my favorite ice cream bar since 2012. For those of you who follow my blog you know that 2012 was when I created my first coconut cream ice cream creations. This discovery rocked my world and I’ve been obsessed with it ever since.
2012 was also when I started obsessing about salted caramel so this recipe seems long overdue.
A reminder of some of my coconut cream ice cream creations from back in the day:
- Vegan Buster Bars
- Vegan Coconut Cream Revello Bars
- Coconut Cream Pie Bites
- Maple Pecan Ice Cream
- The Best Cookie Dough Blizzard of All Time
- Pumpkin Spice and Salted Caramel Ice Cream Bars
- Raw Oreo Ice Cream Sandwiches
- The Best Vegan Ice Cream Sandwich Guide (Multiple Flavors)
For my super long list of salted caramel creations check out this post with all the links.
I really wish I could put into words how delicious this recipe really is! I highly highly recommend it. If you make this recipe please stop by and leave a comment. If you are not going to make this recipe right away make sure you Pin it to save it for later! (I’m obsessed with Pinterest – join me on there!).
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This recipe is vegan, gluten free, dairy free, grain free, rich, creamy, smooth and sinfully delicious.
Ingredients:
- 1 1/2 Cups Coconut Cream
- 1/2 Cup Pure Cashew Butter
- 1 tsp Vanilla Extract
- 2 Tbsp Coconut Sap, Maple Syrup or Agave (or 10-15 Drops Liquid Stevia to make this sugar free)
- 12 Super Soft Pitted Medjool Dates
- 3 Tbsp Coconut Sap, Maple Syrup or Agave Nectar (or 10-12 Drops Liquid Stevia to make this sugar free)
- 3 Tbsp Almond Butter
- 1/2 tsp Sea Salt
- 2 Tbsp Coconut Oil
- 1 tsp Vanilla Extract
- 1/2 Cup Coconut Oil
- 1/4 Cup Cocoa Powder
- Optional - Liquid Stevia or Maple Syrup (to taste)
Directions:
- Place all caramel ingredients into your food processor and blend until smooth (stopping to scrape down the sides).
- Place in a bowl and set aside.
- Place all ice cream ingredients into your food processor and blend lightly just until mixed.
- Place prepared caramel onto your ice cream in the food processor in balls spread out to ensure it is evenly mixed.
- Pulse until mixed with some caramel chunks still visible or blend until completely smooth if you desire (I like some caramel chunks in my ice cream).
- Place ice cream mixture into silicone ice cream bar molds and place in the freezer overnight.
- Place all chocolate ingredients into your food processor and blend until completely smooth (stopping to scrape down the sides).
- Place chocolate in a bowl, remove ice cream bars from the freezer and gently remove them from their molds.
- Either dip your ice cream bars into your chocolate or using a spoon evenly coat over the ice cream bars.
- Enjoy immediately or place back into the freezer to enjoy at a later time.
DAMY Members - This recipe is a wonderful treat option.
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