When I first spotted Ashlae’s Cherry + Almond Butter Caramel Bars, I knew I needed that caramel immediately. I made a batch and tucked it into the fridge with no real plan—just a strong conviction that the thick, swirly almond butter caramel would find its way onto oatmeal, yogurt, or ice cream. It turned out to be perfect for ice cream.
A few days later I realized I hadn’t made ice cream all summer. That oversight was corrected immediately: I churned a creamy coconut-based ice cream and swirled in the thick almond butter caramel. The result was a festive, cherry-studded, coconut-forward ice cream that had me doing happy dances in the kitchen.
Now I’m sharing that creamy, caramel-swirled treat with you. 
The base for this ice cream is full-fat canned coconut milk, which keeps the texture rich and silky. I sweetened it with maple syrup (honey works fine as a substitute) and added vanilla and a pinch of salt. The mixture goes straight into the ice cream maker—no cooking or complicated prep needed.
When the coconut milk base is churning, add frozen pitted cherries and toasted coconut flakes for contrast and texture. I used store-bought toasted coconut chips, but you can toast your own in the oven if you prefer.
For crunchy toasty coconut, I often choose caramel-flavored toasted coconut chips; they bring a subtle caramel note that pairs perfectly with the almond butter caramel. They add great texture and a toasty sweetness that elevates each bite.
After churning and mixing in the cherries and coconut, scoop half the ice cream into a freezer-safe container, dollop and spread a thick layer of chilled almond butter caramel, then cover with the remaining ice cream. Freeze until firm. The caramel—made mainly from Medjool dates and almond butter—stays thick and sticky, which is ideal for creating decadent swirls in every scoop.
I tweaked Ashlae’s caramel slightly with a pinch of cinnamon and a splash of vanilla. Those small additions contribute a warm, nuanced flavor that complements the cherries and coconut without overpowering them.
If summer is slipping by and you’re worried you haven’t made the most of it, here’s a simple remedy: make homemade ice cream, swirl it with that dreamy almond butter caramel, and savor a few more sunny moments. 
Happy Monday, Friends!
Cherry, Coconut & Almond Butter Caramel Ice Cream
Chelsea Colbath
6
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 the coconut milk, maple syrup, vanilla, and salt. Pour the mixture into your 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 with almond milk in the microwave for about 30 seconds until slightly warm. Blend the warm dates and milk with almond butter, coconut oil, cinnamon, vanilla, and salt in a food processor or high-powered blender until smooth and sticky. Chill the caramel in the freezer while you finish the ice cream. (Caramel can be made up to 5 days ahead and refrigerated.)
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4. Roughly chop the frozen cherries and break the toasted coconut into small flakes. When the ice cream is nearly done churning, add the cherries and coconut to incorporate them evenly.
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5. Scoop half of the churned ice cream into a freezer-safe container, dollop the chilled caramel over it to form a thick layer, then cover with the remaining ice cream. Freeze until firm, at least 2 hours.
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6. Before serving, let the ice cream sit at room temperature for about 10 minutes to soften for easier scooping. Store covered in the freezer for up to 2 weeks.
Notes
**Toasted coconut chips or flakes add great crunch; use store-bought or toast your own for a DIY option.
Adapted from Oh, Ladycakes (caramel only).
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