Raw Dark Chocolate Orange Ginger Caramel Swirl Ice Cream

I do not let the winter chill stop me from enjoying things.  It may be negative degrees outside and a blizzard, but I am warm inside my kitchen, and I still get cravings for ice cream.  Which I made and enjoy despite it being cold outside.  This week I decided that chocolate orange would be lovely.  I can remember when I was little my Mom used to buy these chocolate oranges to put in my Christmas stockings. They were literally full sized oranges made out of chocolate with the aroma and flavor of orange.  You would whack them on the table and they would separate out into sections so you could enjoy them.  The combination of chocolate and orange was delicious and it reminds me of this time of the year because of that.  I do not get those anymore since I am sure they are not vegan, but I still love the flavor combination. 

 

I was craving it again, hence the ice cream I made.  I did not just make it simply chocolate orange however...I added some ginger for a warming kick, and some caramel for sweetness swirled into the chocolate orange base.  It was sooo increadibly good!  The aromatic orange hit your nose before you even took a bite, and it was perfect with the decadent chocolate base.  The ginger was warming despite the chill of the ice cream, and the gooey sweet caramel was a delicious add in.  The perfect ice cream flavor for winter when citrus is plentiful, and I could not have been happier as I sat and enjoyed it in my pjs in my warm kitchen! 

Raw Dark Chocolate Orange Ginger Caramel Swirl Ice Cream
Makes about 6 cups

Caramel swirl:
1 cup soft medjool dates, pitted (soaked in water for 30 minutes if not soft and drained well)
3 Tbsp raw coconut butter
3 Tbsp maple syrup or raw coconut nectar
1/4 tsp sea salt
1 tsp vanilla extract
1 tsp maple extract
1-2 Tbsp filtered water as needed

Ice Cream:
2 cups orange juice
2 Tbsp orange zest
4 cup young coconut meat*
1 cup  ripe bananas, sliced
2 Tbsp fresh chopped ginger
1/2 cup raw coconut nectar
seeds of one vanilla bean
a pinch of sea salt
3/4 cup raw cacao powder
1/2 cup coconut oil, warmed to liquid

To make the caramel swirl, combine all ingredients except water in a food processor and process until smooth (adding the water only if the mixture is too thick). Stir in coconut and set aside.
To make ice cream base, add orange juice, zest, fresh coconut, bananas, nectar, vanilla, sea salt, and cacao powder. With the motor running slowly add the coconut oil (so it does not clump) and process until very smooth, about a minute or two. Pour the plain mixture into an ice cream maker and process according to directions.
When the ice cream is done churning, remove from ice cream maker, pour 1/3 into a freezer safe container with a lid.  Spread 1/3 of the caramel coconut mixture over that, then top with half the remaining ice cream, then half the remaining caramel, then the remaining ice cream, then the remaining caramel.  Swirl with a knife a little.  Place in the freezer and let sit for at least four hours or overnight to firm up to scoopable consistency.

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

4 Comments
  1. December 28, 2013 at 15:31
    Reply

    looks delicious!

  2. January 5, 2014 at 01:54
    Reply

    What kind of ice cream maker do you use? Trying to find a good one but many comments say they all make soft ice cream or don't work...help! This looks great.

    • January 5, 2014 at 03:51
      Reply

      I use a Hamilton Beach. But most cuisinart works well too. I think those people who wrote the reviews didn't bother to read the directions on the ice cream maker. Because they ALL come out soft but that is why the directions say to put it in the freezer for 4 hours before scooping. It is just part of the process. No ice cream makers come out instant unless they are commercial.

    • January 5, 2014 at 20:20
      Reply

      Awesome, thanks, Amy!

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