Dairy-Free Chocolate-Coconut Crunch Coated Ice Cream Balls with Dark Caramel Sauce

Yield: 4 Servings


Creamy “Vanilla” Ice Cream

  • 1/2 cup raw cashews
  • 1 1/4 cups filtered water, plus more water for soaking cashews
  • 1 can (13.66 ounce) full-fat coconut milk
  • 1/2 cup coconut palm sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon xanthan gum
  • pinch of sea salt

Chocolate-Coconut Crunch Coating

  • 1/2 cup coconut oil, measured in solid form
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup honey or agave
  • 1 teaspoon vanilla extract
  • 10 drops liquid vanilla stevia
  • 3/4 cup Erewhon Crispy Brown Rice Gluten-Free cereal
  • generous 1/4 cup shredded coconut
  • pinch of sea salt

Dark Caramel Sauce

  • 3 tablespoons dairy-free butter
  • 1/2 cup coconut palm sugar
  • 2 tablespoons full-fat coconut milk
  • 1 teaspoon vanilla extract
  • pinch of sea salt


Creamy “Vanilla” Ice Cream

Put the cashews in a medium bowl. Cover with filtered water. Let soak overnight. Alternatively, carefully pour boiling water over the cashews and allow to soak for 30 minutes. Discard the soaking water.

Combine the coconut milk and the coconut palm sugar in a small saucepan. Heat over medium, bring to boil, reduce to simmer and let cook for several minutes. Remove from heat.

Put the cashews, 1 1/4 cups filtered water, coconut milk mixture, vanilla extract, xanthan gum, and salt in a high powered blender. (I used a VitaMix.) Start on low, and increase to high. Blend until completely smooth. Divide between two (1-quart) mason jars and refrigerate overnight.

Ice cream mixture will be very thick. If desired, whisk thoroughly or use an immersion blender to smooth before proceeding. Freeze in an ice cream maker according to manufacturers instructions. Put in a freezer-safe container and freeze for at least several hours or overnight.

Chocolate-Coconut Crunch Coating
Line a baking sheet that will fit in your freezer with waxed paper. Set aside.

Melt coconut oil by placing a heat-proof bowl over a gently simmering pan of water. Once melted, whisk in the cocoa powder, honey or agave, vanilla extract, and vanilla stevia. Place in the freezer for 5-minute intervals, stirring after each interval and then placing back in the freezer until slightly thickened. Stir in the Erewhon Crispy Brown Rice Gluten-Free Cereal, shredded coconut, and a pinch of salt.

Spread the chocolate mixture over the waxed paper. Cover with a second sheet of waxed paper and press until the chocolate is about 1/8 inch thick. Leave the second sheet of waxed paper on top of the chocolate, place the tray in the freezer, and chill overnight or until the chocolate is solid.

Working quickly, chop the chocolate into small pieces. You many need to work in small batches because the coconut oil in the chocolate will cause it to melt if it’s handled too long. Place in a container and return to the freezer until ready to coat ice cream.

Dark Caramel Sauce

Melt the butter in a small, heavy-bottomed saucepan over medium heat. Add the coconut palm sugar and whisk together. Bring to a boil, reduce to simmer, and cook for several more minutes whisking occasionally. Whisk in coconut milk, cook for two more minutes and remove from the heat. Whisk in the vanilla and sea salt. Transfer to a heat-proof container and let cool. Place in refrigerator until ready to use.

When reheating, the mixture may separate. Simply whisk until smooth.


Put a piece of plastic wrap over a baking dish. Place four scoops of ice cream on the plastic wrap. Put back in the freezer. The plastic wrap keeps the ice cream scoops round.

Once the scoops are solid, quickly roll them in the Chocolate-Coconut Crunch Coating, pressing the coating into the ice cream as necessary. Place back in the freezer until ice cream is solid.

To serve, drizzle warm Dark Caramel Sauce over the prepared ice cream balls.

Source: Amy Green