You don’t need an ice cream maker to enjoy this Chocolate Caramel No Churn Ice Cream! It’s dairy free, 7 ingredients and drizzled with a chipotle caramel sauce—optional but not really.
You didn’t think I was going to make chipotle caramel sauce without ice cream to pair with it, did you?! Of course we need SOMETHING to pair it with.
My first thought and attempt was a chocolate mousse, but I loathed—yes LOATHED—the photos I took of it, and being the new perfectionist that I am (which is so weird btw), I had to rethink an entirely new concept.
Can we just dive a little deeper into that topic… the topic being perfectionism. I feel like I’ve talked about it before, but I’m in the mood to talk about it again. In college, my roommate (hi Richelle!) was a perfectionist with a lot of her school work and projects and I, well, I wasn’t at ALL, and I didn’t understand it. How could someone spend SO much time debating fonts?! I had an ‘it’s good enough’ attitude 24/7 that I felt was totally acceptable (side note: in some circumstances, it IS acceptable). However, in the past year or two, I’ve learned to embrace a bit of perfectionism. There’s something beautiful about spending that extra few minutes styling your photos, editing your photos, choosing your font (font DOES matter), and re-reading your blog posts to check for spelling errors. It doesn’t necessarily make you a psycho, it just means you care about the work you’re producing.
Now, onto another topic…
Most of you know I’m a healthy food blogger, but I wouldn’t say I’m thaaaat healthy (also, the term “healthy” is so vague anyway). I still bake with all purpose flour and I’m not afraid of butter and bring on the sugar, ya know? But for some reason, there are certain ingredients that I’ve genuinely never baked with or that my brain doesn’t even think to use. In this case, that ingredient was heavy whipping cream. I know many ice cream recipes are made with it, but my brain thought coconut cream and coconut milk WAY before it thought heavy whipping cream. So, I suppose this chocolate caramel no churn ice cream was destined to be dairy free from the get go.
This ice cream couldn’t be simpler, and the texture is AWESOME. It’s like a strange but wonderful combination of hard serve, soft serve and mousse.
Oh! And if you’re thinking ‘but why is the ice cream so melt-y looking in your photos?’, it’s because I was being a perfectionist with styling and taking forever to decide if I wanted the photos to be dark and moody or bright and fun. Taking forever with ice cream=not a good idea. Still, I plopped the ice cream back on the cones and ate it riiiiight up after the shoot was over. <—probably the best part of the job. YUM.
I know this is the longest post ever BUT, Almond Breeze is offering one lucky ready a $50 Visa gift card! You just have to fill out this quick 13-question survey and leave a comment that you did so–that’s it!
Disclaimer: This post is sponsored by Blue Diamond Almond Breeze Almondmilk. As always, all opinions are my own. Thank you for supporting brands that support The Almond Eater!
- First, make the date paste by combining the dates and water in a blender; pulse until dates form a caramel-colored paste and then set aside.
- Scoop the cream part out of the coconut cream cans and into a medium-sized bowl; leave the water in the cans and use another time. If you refrigerate the cans, most of the water should absorb.
- Add the cacao, almond milk, syrup, date paste, vanilla, and cinnamon to the bowl with the coconut cream and mix together with an electric mixer until everything is smooth; stir half of the caramel in by hand. You won't necessarily be able to see the caramel as it tend to blend in with the chocolate, but you'll be able to taste it.
- Put ice cream in a parchment-lined bread pan, cover it with cling-wrap or foil and leave in the freezer for at least 6 hours, but preferably overnight.
- Remove ice cream from the freezer 15-20 minutes before wanting to serve, scoop ice cream and drizzle with caramel sauce.
- Optional: stir in chocolate chips or cacao nibs.
Q: Do you consider yourself to be a perfectionist? Have you ever made your own ice cream? Also: any ice cream maker recommendations? (I’m sure I’ll cave and get one soon)