I love vanilla ice cream … and I love caramel … the two together are divine! Luckily for all of us, Team member Gina, has been on the lookout for a “caramel” that is more “body friendly”, and this recipe is a combination of a few that she had been seeing of late, with a few of her inevitable tweaks, to give her (and us) the best results. This is a magic combination!
Make the date caramel at the same time as you make the initial mix of ice-cream so that it is nice and cold when added later. Then add toasted pecans, or other nuts of choice to knock it out of the ball park! Summer...(or not...) We all scream for ice-cream.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 200-220 Grams medjool dates, pitted and at room temperature
- 1/2 Teaspoon bi-carb soda
- 40 Grams rice bran syrup
- 1 Teaspoon Pink Salt Flakes pink salt flakes BUY
- 2 Teaspoons Vanilla Bean Paste vanilla bean paste BUY
- 1 Batch Creamy Traditional Ice Cream Creamy Traditional Ice Cream with Dairy-Free Option
Fill the kettle and turn it on to boil (use filtered water if available). Once it has boiled let it sit for 5 minutes while preparing the other ingredients.
Pit the dates and place into a glass container.
Add the bi-carb soda. Pour over enough hot water from the kettle to cover the dates.
Set aside the dates for 15 minutes, then drain the dates reserving the drained water.
Place the dates, rice bran syrup, sea salt flakes and vanilla bean paste into Thermomix bowl and mix 10 sec/speed 5.
Scrape down the sides of the bowl then mix 10 sec/speed 5. Repeat this process 4 or 5 times until you achieve a caramel-like consistency. You may need to add 2-3 tbsp of the reserved water.
Taste the caramel and adjust salt if necessary. Store the caramel in the refrigerator until it is cold and the ice cream recipe is ready.
To assemble, take the ice cream out of the freezer to soften for 10 minutes, along with the caramel from the fridge. Layer the caramel in the ice cream using 1/3 ice cream, topped with ½ caramel, followed by 1/3 ice cream, other ½ caramel, then final 1/3 ice cream.
Use a knife to swirl the caramel through the ice cream.
Return ice cream to freezer to set for a minimum of 4 hours or overnight.