With the excitement of summer just being around the corner it is once again time to start making hot weather treats and I could not be more excited! Summer is by far my favorite season and after the long winter I am ready to jump in. My sweet hubby got me an ice cream maker 2 weeks ago and I could not wait to start experimenting. Occasionally we will buy coconut milk ice cream at Whole Foods however, the cleanest brand I can find still uses agave. I’m ok with agave every so often but prefer grade B maple syrup or honey instead as my unrefined sweetener of choice. Maple syrup and honey can be used interchangeable for coconut milk based ice cream so you can decide based off of which you prefer. I do think depending on the flavor you are going for one works better in certain recipes. You can also alter the amount of unrefined sweetener you used based on your other ingredients or diet preference. For this recipe I used less in the base due to the addition of the salted caramel.
There will be many more coconut based ice cream recipes coming your way this summer but I’m starting with a healthier version of my favorite store bought coconut milk ice cream. Salted Caramel Coconut Milk Ice Cream! The healthy secret with this version is dates are used for the caramel swirl. Adding a little salt makes the perfect salty sweet caramel swirl. Because of the addition of the date caramel I used less sweetener in the base, you can alter the amount of unrefined sweetener you used based on your other ingredients or diet preference.
The best part of making your own ice cream is it can be a full family experience where everyone can take turns coming up with their own special flavor. There is nothing better about healthy cooking than making it a fun family affair. I think kids really learn and develop healthy habits through participation and understanding of where their food came from. Enjoy!
- 2 cans of full fat coconut milk
- ¼ cup grade B maple syrup
- 1 Tbsp arrowroot flour
- 1½ cup dates (15 large, 30 small)
- 5 Tbsp filtered water
- 1¼ tsp sea salt
- ½ tsp vanilla extract
- Pit dates and place in a bowl with warm filtered water. Allow dates to soak until complete with the coconut milk ice cream base.
- Shake cans of coconut milk and add all to a pan except ¼ cup of coconut milk. Place the remaining milk in a small bowl.
- Add maple syrup to pan.
- On low heat gently whisk together the coconut milk and maple syrup until smooth and clump free.
- Add arrowroot flour to remaining ¼ cup coconut milk. Whisk until the arrowroot flour is fully mixed with the coconut milk.
- Add arrowroot coconut milk combination to pan and whisk gently until fully incorporated.
- Continue to heat for around 4-8 min or until slightly thickened. Mixture should coat the back of a spoon. You may need to raise and lower the temperature during this process to thicken.
- Transfer mixture to a shallow baking dish and cover with plastic wrap.
- Refrigerate overnight for best results or for at least 4 hours.
- To make date caramel drain dates and add to a food processor along with filtered water, sea salt and vanilla extract. Process on high until smooth and creamy. Transfer to a bowl and refrigerate until ready to be mixed into the ice cream.
- Transfer coconut ice cream base to ice cream maker and follow directions. Once churning is a few minutes away from being complete pour date caramel mixture in top of machine and allow to thoroughly mix in.
- You can serve immediately for a soft serve consistency or place in a separate container and allow to harden and set for a few hours or overnight.
Just made this. The base is cooling in the fridge now and I’ll put it in the ice cream maker tomorrow. So excited!
Can’t wait to hear how it turned out!