Vegan Vanilla Butterscotch Chocolate Chunk Ice Cream

I created this ice cream for my brother-in-law who was musing on his fond childhood memories of butterscotch ripple ice cream. I served it yesterday at lunch and everyone was thrilled with my creation.  It harkens back to that rich creamy butterscotch ripple ice-cream that had the perfect combination of smooth caramel sweet with a touch of salt to balance the flavor. I used medjool dates, Himalayan salt, vanilla and crushed dark chocolate with almonds to add a rich crunch and sweet healthy flavors.   Marian Tobin-Hardy, Naturally Well By The Sea Health Retreat, Florida

Naturally Well By The Sea
is an all-inclusive wellness destination resort program and spa, operating within The Marriott Residence Inn located in Pompano Beach / Fort Lauderdale, Florida.

Vegan Vanilla Butterscotch Chocolate Chunk Ice Cream
This will satisfy your cravings and bring back fond childhood memories of a trip to your favorite ice cream parlor.
Courtesy of:
Recipes: Desserts
  • 12 dates, pitted and soaked for 2 hours and drained
  • 1 tablespoon raw almond butter
  • 1 tablespoon coconut cream (Artisana brand) or organic coconut oil
  • Zest of 1 organic orange
  • Juice of 1 organic orange
  • 1 tablespoon. vanilla extract
  • 1/8 teaspoon Himalayan salt
  • 4 tablespoons agave or sweetener of choice
  • 1 vegan almond dark chocolate bar (3 oz), broken into small pieces
  • 2 cans or organic coconut milk (13 oz each)
  1. Place first 8 ingredients in a food processor and process until very creamy and smooth.
  2. Add coconut milk to ice cream maker and process for 10 minutes or until it begins to thicken.
  3. Slowly add ¾ of the date mixture to coconut milk and process until it thickens. This will take an additional 15 minutes or so.
  4. Add chocolate chunks and process a few minutes longer.
  5. Pour contents into a freezer proof container. Swirl in remaining date mixture.
  6. Cover and put in freezer for several hours.
  7. Serve with chocolate sauce or addition chocolate shavings.


September 26, 2013 |

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