Five layers of chocolate-drizzled caramel-stuffed almond-studded ice cream bar goodness. Do I really need to say anything else?!
Can we just talk about how impossible it is to photograph ice cream in three billion degree heat?! Since I spent the majority of the weekend in pyjamas while binge watching Stranger Things (ooops) I ended up having to shoot these photos on the hottest day of the year so far, and let’s just say I’m pretty sure I still have ice cream in my hair! Serious melting situation = eating one (pan) in the process… I mean, what else was I supposed to do?
You’ve got the soft, chewy walnut and date base topped with delicious creamy coconut milk ice cream, slathered with plenty of date caramel then topped with almond butter and roasted + salted almonds (you guys, trust me: the sweet/salty combo is the BEST!) all finished off with a chocolatey drizzle.
I might have tested the recipe a few more times than was actually necessary because, well, how could you possibly say no to these?! Aaaand now I’m wishing I hadn’t eaten all of them..
Warning: might induce dreams of chocolate almond ice cream bars…
- 1 cup walnuts or pecans, raw or toasted (it's up to you)
- 1 cup dates
- a splash of vanilla extract
- 1 can full-fat coconut milk, left in the fridge for at least 8 hours
- 1 tablespoon arrowroot powder
- a splash of vanilla extract
- 2-3 tablespoons of maple syrup
- 1 cup dates, pitted
- 1/3 cup hot water
- 3/4 cup almond butter
- 1/2 cup roasted (and salted, if you like the sweet/salty combo) almonds, roughly chopped
- 1/2 cup coconut oil, melted
- 1/2 cup cocoa powder
- 2-3 tablespoons maple syrup
- Start by whizzing all of the base ingredients in a food processor for 2-3 minutes, until it comes together to form a sticky mixture.
- Line a loaf tin with non-stick baking paper, then press the base mixture into the bottom of the loaf tin. Pop in the freezer while you make the next layer.
- Open the can of coconut milk and use a spoon to remove the thick white creamy layer at the top and place into a bowl (the watery layer at the bottom can be discarded or used in a smoothie). In a small bowl, whisk together ½ cup of the coconut milk and the arrowroot powder. In a small saucepan over medium heat, combine all remaining coconut ice cream ingredients until it starts to bubble, then stir in the arrowroot/coconut mixture and whisk very well for about a minute or until thickened. You’ll feel it in your arms, but you should also be able to see the whisk leaving a trail in the mixture! Remove from the heat and let the mixture cool. Whisk again vigorously (the mixture may have gotten a little thick, so whisk very well!) then remove the loaf tin from the freezer and pour the coconut mixture on top. Return to the freezer for at least 2 hours before proceeding.
- To make the date caramel, whizz together the dates and hot water in a food processor or high-speed blender for 4-5 minutes, adding more hot water if necessary, to form a smooth, creamy paste. Spread this over the ice cream layer with a spatula and freeze for 10 minutes.
- For the almond butter layer, pour the almond butter over the date caramel and spread it out, then sprinkle evenly with chopped roasted almonds. I LOVE using salted ones here for that sweet/salty combo but you can also use unsalted ones if you prefer! Freeze for 30 minutes.
- Lift the bars out of the loaf tin using the parchment paper, then transfer to a chopping board. Use a sharp knife to slice it into 16 pieces. You might have to run the knife under hot water and wipe it with a wet cloth in between slices in order to get clean slices!
- To make the chocolate drizzle, simply stir together all ingredients until well combined, then drizzle the pieces with chocolate. You can also dip them if you prefer - it's up to you! Enjoy!
- (Store these in an airtight container in the freezer - they last about two weeks but they'll probably be gone by then! I like to leave them to defrost for a few minutes before serving them!)