As the warm weather approaches we all long for a cool treat to indulge in.

I’ve created what I feel is the most delicious and healthfully decadent ice cream recipe yet.

It harkens back to that rich creamy butterscotch ripple ice-cream that had the perfect combination of smooth caramel sweet with a touch of salt to balance the flavor. I used medjool dates, Himalayan salt, vanilla and crushed dark chocolate with almonds to add a rich crunch and sweet healthy flavors.

I created this ice cream for my brother-in-law who was musing on his fond childhood memories of butterscotch ripple ice cream. I served it yesterday at lunch and everyone was thrilled with my creation.

Vegan Vanilla Butterscotch Chocolate Chunk Ice Cream

12 Medjool dates, pitted and soaked for 2 hours and drained

1 Tbs. raw almond butter

1 Tbs. coconut cream (Artisana brand) or organic coconut oilNext Step*New Life Vegan Ice Cream

Zest of 1 organic orange

Juice of 1 organic orange

1 Tbs. vanilla extract

1/8 tsp. Himalayan salt

4 Tbs. agave or sweetener of choice

1 3 oz. vegan almond dark chocolate bar, broken into small pieces

2 13 oz. cans or organic coconut milk

  1. Place first 8 ingredients in a food processor and process until very creamy and smooth.
  2. Add coconut milk to ice cream maker and process for 10 minutes or until it begins to thicken.
  3. Slowly add ¾ of the date mixture to coconut milk and process until it thickens. This will take an additional 15 minutes or so.
  4. Add chocolate chunks and process a few minutes longer.
  5. Pour contents into a freezer proof container. Swirl in remaining date mixture.
  6. Cover and put in freezer for several hours.
  7. Serve with chocolate sauce or addition chocolate shavings.

Does this satisfy your cravings for fond childhood memories of a trip to your favorite ice cream parlor as a kid?

This is the ice cream maker from Amazon that I use and love:

Ice Cream Maker

Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker