Chocolate Dipped Caramel Ice Cream Bars
There are some recipes that just need to be made: this is one of them. Yes, there are armfuls of fabulous vegan ice cream options in the marketplace today–make these anyway. Yes, you need to buy ice cream molds even when you can buy ready-made chocolate-dipped bars–buy them anyway. And yes, there are a few simple steps to this recipe and store-bought would be easier–do it anyway. Want to feel like a kid again and delight in a cool, summertime treat that feels a little bit like art class? Make these ice cream bars. Oh, and because these might just be the best-tasting ice cream bars you have ever had, you might want to double the recipe...they disappear all too soon...just like the sweet days of summer.
Equipment
- Special Equipment: Ice cream molds, blender, food processor
Ingredients
- Ice Cream:
- ½ cup raw cashews soaked in water for 15 minutes and drained
- ½ cup canned coconut milk or cream
- 1 teaspoon vanilla extract
- 3 tablespoons maple syrup
- Good pinch of salt
- Caramel:
- 6 dates pitted, roughly chopped, and soaked in water for 5 to 10 minutes
- 2 tablespoons salted nut butter
- ½ teaspoon vanilla extract
- Water to thin
- Chocolate Dip:
- 1 cup vegan chocolate chips
- 1 tablespoon coconut oil
- Decorations:
- Colored jimmies/sprinkles
- Chopped nuts
- Shredded coconut
- Cookie crumbs
Instructions
- To make the ice cream, blend all the ice cream ingredients together until creamy and smooth. To make the caramel, place the dates, nut butter, and vanilla in a food processor and add a tablespoon or two of water then process until the mixture is spreadable with a little chunkiness left.
- Use a small spoon to spread the caramel in each of the ice cream molds. Pour the ice cream mixture over the caramel and fill to the top. Insert a popsicle stick into the slot. Carefully place molds on a small tray and freeze for a minimum of 2 hours.
- Line a plate or small baking tray with parchment. Before removing the molds from the freezer, melt the chocolate together with the coconut oil in the microwave or in a small pot over low heat, being careful not to overheat the chocolate. (Stop the melting before all the chips are melted and let the heat of the melted chips do the rest of the work so as not to scorch the chocolate.) Pour the melted chocolate into a mug or glass wide enough for the ice cream bars. One at a time, lift the bars out of the molds and dip them in the melted chocolate. Set them on the tray and immediately sprinkle decorations on top. If you delay, the chocolate will quickly firm up and the decorations won’t stick. Return the bars to the freezer for about an hour before serving.