Raw Coffee-Caramel Coconut Milk Ice Cream - sugarfree, glutenfree, dairyfree

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Raw vegan coconut ice cream sundae date syrup
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3 cups coconut milk powder
2 cups water or plant milk (almond, soy, coconut)
4T instant coffee brewed in 1/3 cup boiling water
1t vanilla extract
3T coconut oil
1/4 tsp salt
1/2 cup date syrup

Mix-ins:
Chopped dates or date-paste caramel swirl (date paste, water, 1T coconut oil)
Chunks of raw vegan chocolate-caramel-crunch
Chunks of raw coconut chocolate

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Combine water and coconut milk powder until a thick creme has formed. In a bowl, mix the coconut creme, coffee, coconut oil, vanilla extract, salt and date syrup. If the syrup is more of a thick paste than a syrup, add a little water and heat it up in the microwave for 30 seconds to soften. Pour into a rectangular dish. Refrigerate for 30 minutes.

For the caramel swirl, heat date paste with a little water and the coconut oil. Mix through refrigerated coconut mix, along with other add-ins. Return to freezer. Let set for a few hours, until firm.

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When you want to eat it, leave it our for around 15 minutes to get nice and soft. Enjoy with some vegan biscuits and more date caramel on top! I also LOVE to add a drizzle of tahini for some extra decadence.

Raw coconut chocolate:
1 cup coconut oil
1 cup cocoa or cacao powder
1 cup coconut milk powder
1/2 cup thick date paste, warmed in the microwave to soften.

Mix all ingredients. Pour into a shallow rectangular dish and place in freezer to set.

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