As soon as I saw Ashlae’s Cherry + Almond Butter Caramel Bars, I knew I needed that caramel in my life right away. So I made a batch and tucked it into the fridge, certain it would eventually be swirled over oatmeal, yogurt, or ice cream. I had no exact plan—just the conviction that thick, decadent almond butter caramel belonged in my kitchen.
A few days later I realized I’d gone the entire summer without making ice cream. The timing felt perfect: I churned a creamy, coconut-forward base and folded in cherries, toasted coconut, and generous ribbons of that thick almond butter caramel. The result was an ice cream that made me do happy dances in the kitchen.
The ice cream base uses full-fat canned coconut milk to deliver extra richness and creaminess. I sweetened it with maple syrup (honey works as a substitute) and stirred in vanilla and a pinch of salt. The mixture goes straight into the ice cream maker—no cooking, no complicated steps—so it’s quick and simple to prepare.
Once the base has churned, add frozen, pitted cherries and toasted coconut flakes for texture and flavor. I used store-bought toasted coconut chips, though you can toast your own if you prefer. The crunchy, toasty coconut adds a wonderful contrast to the smooth coconut base and the sticky caramel.
To assemble, scoop half the churned ice cream into a freezer-safe container, dollop and spread a thick layer of chilled almond butter caramel on top, then cover with the remaining ice cream. Freeze until firm. Because the caramel is made mainly from dates and almond butter, it’s very thick and sticky—perfect for creating generous swirls in every scoop.
I added a pinch of cinnamon and a splash of vanilla to the caramel for a subtle warm note that complements the cherries and coconut beautifully.
If summer is flying by and you’re worried you haven’t made enough memories, making your own ice cream is an easy summer win. Whip up the coconut-milk base, fold in cherries and toasted coconut, swirl through the almond butter caramel, and enjoy a homemade treat that captures the best of the season.
Happy Monday, friends!
Cherry, Coconut & Almond Butter Caramel Ice Cream
Chelsea Colbath
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Ingredients
Ice Cream
- 2 14 oz cans full-fat coconut milk*
- 1/2 cup maple syrup can sub honey
- 2 Tablespoons vanilla extract
- small pinch of salt
- 1 cup frozen, pitted cherries
- 1 cup toasted coconut chips or flakes**
Caramel
- 1 cup pitted Medjool dates about 10–12
- 1/4 cup almond milk or other milk of choice
- 1/2 cup almond butter
- 2 Tablespoons virgin coconut oil
- 1/4 teaspoon cinnamon
- 1 teaspoon vanilla
- big pinch of salt
Instructions
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1. Freeze the base of your ice cream maker for at least 12 hours before starting.
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2. Whisk together coconut milk, maple syrup, vanilla, and salt. Pour the mixture into the ice cream maker and churn according to the manufacturer’s instructions (about 25–30 minutes for many machines).
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3. While the ice cream churns, make the caramel. Warm the dates and almond milk in the microwave for about 30 seconds until just warm. Combine the warmed dates and milk in a food processor or high-powered blender with the almond butter, coconut oil, cinnamon, vanilla, and salt. Blend until smooth and thick, with no date lumps remaining. The caramel can be made up to 5 days ahead and stored in the fridge.
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4. Chill the caramel in a bowl in the freezer while you prepare the mix-ins. Roughly chop the frozen cherries and crush the coconut chips into smaller pieces. When the ice cream is nearly done churning, add cherries and coconut to the machine so they fold in evenly.
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5. Scoop half the churned ice cream into a freezer-safe container, spread the chilled caramel over it, then top with the remaining ice cream. Freeze for at least 2 hours to firm up.
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6. Before serving, let the ice cream sit at room temperature for about 10 minutes to soften slightly. Store covered in the freezer for up to 2 weeks.
Notes
**I used store-bought toasted coconut chips for convenience; you can toast your own if preferred.
Adapted from Oh, Ladycakes (caramel only).
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