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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Chocolate-Dipped Cashew Caramel Ice Cream Bars

By Chef Linda

There are some recipes that just need to be made: this is one of them. Yes, there are armfuls of fabulous vegan ice cream options in the marketplace today–make these anyway. Yes, you need to buy ice cream molds even when you can buy ready-made chocolate-dipped bars or magnum bars–buy them anyway. And yes, there are a few simple steps to this recipe, and store-bought would be easier–do it anyway. Want to feel like a kid again and delight in a cool, summertime treat that feels a little bit like art class? Make these ice cream bars. Oh, and because these might just be the best-tasting ice cream bars you have ever had, you might want to double the recipe...they disappear all too soon...just like the sweet days of summer.

Special Equipment: Ice cream molds, blender, food processor

 

Ingredients

For the Ice Cream
 ½ cup raw or roasted cashews, soaked in water for 15 minutes and drained
 ½ cup canned coconut milk
 1 teaspoon vanilla extract
 3 tablespoons maple syrup
 Good pinch of salt
For the Caramel
 6 dates, pitted and roughly chopped(or substitute sunflower seed butter for nut-free option)
 2 tablespoons salted nut butter
 ½ teaspoon vanilla extract
 Water, to thin
For the Chocolate Coating
 ¾ cup vegan semi-sweet chocolate chips
 1 tablespoon coconut oil
For Decorating
 Colored jimmies/sprinkles
 Chopped nuts
 Shredded coconut
 Cookie crumbs (Oreo or graham cracker work well)

Directions

1

To make the ice cream, blend all the ingredients together until creamy and smooth.

To make the caramel, place the dates, nut butter, and vanilla in a food processor and process until smooth. If necessary, add a little water, one teaspoon at a time, to help blend until smooth and spreadable.

Use a small spoon to spread the caramel in each of the ice cream molds. Pour the ice cream mixture over the caramel and fill to the top. Depending on your ice cream molds, insert a popsicle stick into the slot. Carefully place molds on a small tray and freeze for about an hour or more.

Before removing the molds from the freezer, melt the chocolate together with the coconut oil in the microwave or in a small pot over low heat, being careful not to overheat the chocolate. Stop the melting before all the chips are melted and let the heat of the melted chips do the rest of the work.

2

Place your decorations on plates. Pour the melted chocolate into a big mug or tall glass wide enough for the ice cream bars. One at a time, lift the bars out of the molds and dip in the melted chocolate. Sprinkle decorations over the melted chocolate on both sides and set on the prepared

Chocolate-Dipped Cashew Caramel Ice Cream Bars
IngredientsDirections

Chocolate-Dipped Cashew Caramel Ice Cream Bars

DifficultyEasy
YIELDS
6 bars (depending on the size of the ice cream molds)

chocolate-dipped ice cream bars
INGREDIENTS

For the Ice Cream
 ½ cup raw or roasted cashews, soaked in water for 15 minutes and drained
 ½ cup canned coconut milk
 1 teaspoon vanilla extract
 3 tablespoons maple syrup
 Good pinch of salt
For the Caramel
 6 dates, pitted and roughly chopped(or substitute sunflower seed butter for nut-free option)
 2 tablespoons salted nut butter
 ½ teaspoon vanilla extract
 Water, to thin
For the Chocolate Coating
 ¾ cup vegan semi-sweet chocolate chips
 1 tablespoon coconut oil
For Decorating
 Colored jimmies/sprinkles
 Chopped nuts
 Shredded coconut
 Cookie crumbs (Oreo or graham cracker work well)

DIRECTIONS

1

To make the ice cream, blend all the ingredients together until creamy and smooth.

To make the caramel, place the dates, nut butter, and vanilla in a food processor and process until smooth. If necessary, add a little water, one teaspoon at a time, to help blend until smooth and spreadable.

Use a small spoon to spread the caramel in each of the ice cream molds. Pour the ice cream mixture over the caramel and fill to the top. Depending on your ice cream molds, insert a popsicle stick into the slot. Carefully place molds on a small tray and freeze for about an hour or more.

Before removing the molds from the freezer, melt the chocolate together with the coconut oil in the microwave or in a small pot over low heat, being careful not to overheat the chocolate. Stop the melting before all the chips are melted and let the heat of the melted chips do the rest of the work.

2

Place your decorations on plates. Pour the melted chocolate into a big mug or tall glass wide enough for the ice cream bars. One at a time, lift the bars out of the molds and dip in the melted chocolate. Sprinkle decorations over the melted chocolate on both sides and set on the prepared

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