Fake Caramel Ice Cream

This recipe is inspired by the “healthy” caramel recipe I initially came across on the Pure2Raw website. For being non-dairy, and for using sweeteners that are low on the glycemic index, It is a rather delicious replacement for conventional full-sugar and dairy caramel. Below are the recipe details.

Alternative Caramel Ice Cream

Yield: About 1 Quart

Alternative Caramel Sauce

  • 23 Medjool Dates, pitted and soaked in water
  • 1/8 C. Agave Nectar
  • 1/8 C. Brown Rice Syrup
  • 2 Tbsp. Coconut Oil
  • 2 Tbsp. Vanilla Extract
  • 1/4 tsp. Salt

Ice Cream

  • 2 Cans Light Coconut Milk
  • 3 Tbsp. Arrowroot Powder
  • 3 Droppers full Liquid Stevia (sweeten to taste)
  • 1 tsp. Vanilla Bean Paste (optional)
  • 1 C. Alternative Caramel Sauce (above)
  • Pinch of Salt (to taste)

Directions

  1. Pour 1/2 can of the coconut milk and arrowroot powder into a small container with a lid and shake vigorously until fully combined.
  2. Heat the remaining coconut milk over low heat, stirring constantly. DO NOT allow to boil.
  3. While heating, add stevia and vanilla bean paste. I happen to like a strong vanilla taste, but if you don’t have vanilla bean paste you can substitute vanilla extract.
  4. Taste the mixture and adjust to your preference. The salt is important in this recipe to bring out a caramel-like flavor, so I recommend not omitting it.
  5. When the mixture is hot to the touch, pour in the arrowroot mixture and continue to mix constantly. The mixture will thicken considerably. DO NOT allow it to boil.
  6. When the mixture is thick enough to coat the back of your mixing spoon, remove from heat. Add the Alternative Caramel Sauce and blend with an immersion blender until everything is well combined. If you don’t have an immersion blender you can use a stand mixer.
  7. Allow the mixture to cool and chill in the refrigerator completely or overnight.
  8. Freeze ice cream according to the manufacturer instructions for your ice cream maker. I have a Cuisinart automatic ice cream maker with a compressor and it set this recipe for 30 minutes. It will be somewhat soft, so if you like your ice cream harder, place it in your freezer for an hour or two.