Coffee Caramel Crunch Dairy-Free Ice Cream

Coffee Caramel Crunch Dairy-Free Ice Cream - a great treat for a hot day!

Have you ever made a recipe simply because you like the way it sounds?

Coffee Caramel Crunch. Birthed into being because I like the alliteration.

But maybe you aren’t that superficial (you probably don’t judge a book by its cover, either). You gaze beyond a recipe title to assess the ingredients, the instructions, the do-ability. Once you peek behind the curtain, you’ll discover that this recipe is both nutritious and easy to make (only 5 ingredients!) – though there are a few smoke and mirrors, namely:

  1. The Coffee. I don’t drink coffee, yet have developed a passion for the bitterness of dandelion root-based herbal coffee replacements. (Does this mean I am, in fact, nurturing a love of coffee?). So perhaps I should call this recipe coffee-free caramel crunch – but I won’t. You know, because of the alliteration thing.
  2. The Caramel. Medjool dates have a chewy texture and caramel-like flavour, along with energy-boosting B vitamins and fibre (the stuff great for pooping). While you could make a date-based caramel, simply chopping up a few Medjools is a credible stand-in. Trust me.
  3. The Crunch. Cacao nibs are legit crunchy. No lies here.

Some of you might recall last summer’s feature, Ice Cream Friday, where I shared a dairy-free ice cream recipe every week during June, July and August. I briefly flirted with celebrating Ice Cream Fridays again this year – except I remembered that churning ice cream for three months meant I ate lots of ice cream every week for three months. (I mean, c’mon, I was saving the stuff from horrid freezer burn. I had to.)

And considering I am regularly mistaken for a pregnant lady – it’s true, sadly – I figured bucketsful of ice cream were not the best solution for my girdle region.

Of course, this doesn’t mean our summer will be bereft of vegan, dairy-free ice cream. So enjoy this coffee caramel crunch and I will too – maybe while wearing Spanx?

Coffee Caramel Crunch Dairy-Free Ice Cream
Prep time
Total time
Recipe type: Ice Cream
Serves: 6-8 servings
  • 2 cups coconut milk (1 can)
  • ¼ cup Dandy Blend
  • ¼ cup maple syrup
  • 3-4 Medjool dates, finely chopped
  • ¼ cup cacao nibs
  1. In a blender (or using a whisk), mix the coconut milk, Dandy Blend and maple syrup.
  2. Freeze the mixture according to your ice cream maker's instructions. In the last few minutes of freezing, add the chopped dates and cacao nibs.


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5 Responses to Coffee Caramel Crunch Dairy-Free Ice Cream

  1. Marina July 12, 2016 at 10:25 am #

    Hi Sondi – my husband doesn’t like the taste of coffee, so wondering if I could just omit the Dandy Blend and maybe the cacao nibs as well? Perhaps should add some vanilla or something in place of the Dandy Blend for flavour? Would love your thoughts. :)

  2. Sondi July 12, 2016 at 1:28 pm #

    Hey Marina! If you left out the Dandy Blend, it would just be vanilla ice cream – which is still good! Does he like chocolate? You could blend in some cacao powder instead. Or just leave it as vanilla.

    • Marina July 14, 2016 at 8:27 am #

      That sounds great – thank you!! :)

  3. Deanna July 20, 2016 at 2:39 pm #

    The 1/4 cup dandy blend, is that 1/4 cup prepared coffee or coffee flavored drink, or is it more like instant coffee crystals. It sounds like drink, but I want to be sure.

    • Sondi July 20, 2016 at 7:06 pm #

      I used a 1/4 cup of the dry Dandy blend. I’m afraid I don’t have coffee in the house, so I don’t know what an equivalent would be. You could try instant coffee, or mix in prepared coffee to taste. Let me know if you try it with real coffee, and what you did!