This deliciously indulgent dairy-free ice-cream cake gets its creaminess from coconut milk and its sweetness from dates, so it's actually relatively healthy!
The recipe also works perfectly without an ice-cream maker, and the dates are a magic ingredient to stop it from icing up and freezing solid.
You can use this recipe to make vegan Baked Alaska (aka ice-cream cake covered in aquafaba meringue) for a special occasion dessert. Or have it as is, perhaps served with some fresh fruit.
It even tastes great added to hot chocolate (which we like to make with cacao, cinnamon, hot water & plant-milk. [You can add sugar/maple syrup/rice syrup etc to the drink too if you prefer it sweeter]).
The caramel layer is densely creamy (thanks to coconut cream) and contrasts with the lighter, almost sorbet-like consistency of the chocolate-espresso layer (thanks to plant milk).
Doesn't a slice of it look pretty, with its contrasting colours?
Date Caramel & Mocha
Vegan | Dairy free | Refined sugar free
Date Caramel Ice Cream Layer
MOCHA ICE CREAM LAYER
While we'd love an ice cream machine, it really isn't necessary for these recipes as the result is smooth and creamy.
Of course, if you have a machine, it may be even better, but in our kitchen, it's fair to say that this dessert really doesn't last once word gets out there's freshly made ice cream in the freezer!!
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