Vegan Caramel Cone Ice Cream
Made with Native Forest Organic Simple Coconut Cream by @lindsay.keosayian
Indulge in this down right delicious combo of sweet, chocolate-y, caramel, vanilla ice cream studded with crunchy chocolate covered sugar cone pieces! Inspired by Ben & Jerry's Americone Dream Ice Cream.
This ice cream is dairy-free, gluten-free, vegan and no ice cream maker is needed! We used Let's Do Gluten-Free Sugar Cones in this recipe to keep it gluten-free.
Add a generous drizzle of date syrup for healthy irresistible caramel-y goodness!
All you need to make this healthy no-churn ice cream is: Native Forest Organic Simple Coconut Cream, maple syrup, almond butter, and chocolate covered sugar cone pieces.
Ingredients:
- 1 can Native Forest Organic Simple Coconut Cream**
- ¼ cup pure maple syrup (or raw honey)
- ¼ cup raw almond butter
- 1 tbsp vanilla extract
- Let’s Do Gluten-Free Sugar Cones
- melted dark chocolate
- date syrup (we used this as a healthier alternative to caramel sauce)
- **Be sure to refrigerate your canned coconut cream the night before using.
- In a food processor or blender, combine coconut cream, maple syrup, almond butter, and vanilla extract until smooth. *freeze some of the liquid from the can into 1 cup of coconut cream cubes. This is optional but it makes the mixture thicker.
- Transfer to a loaf pan or glass container.
- Melt your dark chocolate. Dip your cone in the chocolate and let it harden (you may need to pop them in the freezer for 5-10 minutes). Then crush your cone into small pieces.
- Add these pieces to your mixture.
- Top with date syrup (dates have a very sweet, caramel-like taste so we used this instead of caramel sauce).
- Gently stir mixture and add toppings one more time (without stirring) if desired before freezing.
- Freeze for 4-6 hours. Stir every 30-45 minutes for an even texture when scooping.
- Remove from freezer, let thaw for just a couple minutes, scoop and enjoy! ?
