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Maple Caramel And Brownie Ice Cream Sundaes

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Two-ingredient maple caramel sauce…

How to make healthy caramel sauce with just TWO ingredients: http://chocolatecoveredkatie.com/2013/08/15/maple-caramel/

Yesterday was the birthday of a close friend, and when she asked me to make my Chocolate Zucchini Brownies, I came over with the works: frosted brownies, ice cream, and caramel sauce for a small gathering of friends.

Maybe “gathering of friends” is the wrong phrase. It sounds so formal… like we were there for tea or something. A caramel brownie sundae is obviously NOT tea! We sat on the floor, stuffing out faces with brownies and licking the plates completely clean. Our sundaes looked just as beautiful as the ones in the photos… for about 2 seconds before we demolished them!

maple syrup caramel

To go with the brownies, I made up a funny new version of my favorite egg-free healthy ice cream recipe… the flavor can be best described as “Pancake Batter Ice Cream.”

It seriously will remind you of eating pancake batter!

maple syrup caramel

2 Ingredient Maple Caramel

  • 1/4 cup pure maple syrup (agave also works)
  • 1 tbsp arrowroot (cornstarch also works)

Combine ingredients in a small pot and whisk together. Turn stove to medium and bring to a boil. As soon as it starts to bubble, stir constantly for 3-4 minutes, then remove from heat. Fridge 1 hour to set. This gets thicker as it cools, and if you let it sit long enough it will get completely hard. (Technically you can make this maple caramel in the microwave; but watch it carefully, as it bubbles up quickly.) I’m not listing a nutrition link, as the nutrition facts will just be pretty similar to the numbers on your jar of maple syrup.

Pancake Batter Ice Cream

  • 1 cup raw cashews or macadamia halves (120g)
  • 1 1/3 cup milk of choice (320g)
  • scant 1/4 tsp salt
  • 10 drops maple extract
  • 3 tbsp sugar of choice or xylitol (30g)
  • 1/16 tsp pure stevia, or 2 extra tbsp sugar of choice
  • 1 1/2 tsp pure vanilla extract

Cover the nuts with water in a cereal bowl. Let soak 4-8 hours, then drain and pat dry very well with a paper towel. Now combine all of the ingredients in a blender, and blend until the mixture is completely smooth. If you have a Vita-Mix: Pour the blended mixture into 2 ice-cube trays, and freeze until solid. When frozen, pop ice cubes into the Vita-Mix by pushing a knife down one side of each piece. Blend on high, using the tamper, until a smooth soft-serve texture is achieved. Quickly scoop into individual bowls, using an ice cream scoop for authentic presentation. Eat immediately or freeze each bowl up to an hour for a perfect ice-cream texture and consistency. Although the best texture is achieved with a Vita-Mix, you can still get good results with an ice cream maker. (If you don’t have an ice cream maker or Vitamix, you can either turn the blended mixture into really delicious popsicles, or: a few readers say they’ve had success with a food processor by thawing the ice cubes a little more for a soft-serve treat.) Ice cream maker ice cream: Pour the blended mixture into one large container, and freeze 30 minutes or refrigerate 4 hours or more. Pour the chilled mixture into an ice cream maker, and follow the manufacturer’s instructions. Once a smooth texture is reached, scoop into individual bowls, using an ice-cream scoop for authentic presentation. Eat immediately, or freeze up to an hour for a firmer texture.

Any of the following milks works well in the ice cream recipe: Silk Almondmilk, canned full-fat coconut milk, homemade cashew cream (the milk version), Alpro soy cream, Earth Balance soymilk… many other milks will surely work; I just haven’t tried them. (It is probably best to use a milk with some fat.) Due to the lack of stabilizers and preservatives, as well as the lower sugar content in this all-natural ice cream, it tastes best the day you make it. However you definitely can freeze for up to a month: portion out the ice cream into individual bowls before freezing, then remove a bowl from the freezer 20 or so minutes before eating. The hard ice cream will thaw back into a smooth treat.

View Pancake Ice Cream Nutrition Facts

maple caramel

Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day. More about Katie—> 
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  1. Hollie says:

    I’ve never heard of even thought of pancake flavored ice cream. That sounds really good. If that was to be in my house, you can better believe it would not stay frozen for more then a hot second LOL.

  2. Katie Hayes says:

    I think I am in love! I have been following your blog for years, and I have to say, you ALWAYS have something unique and refreshing to offer! Thank you for the continuous inspiration!

  3. What a genius idea, Katie!! Pancake flavoured ice-cream?? I’m sure it tastes lovely, I’m dying to try it, thanks for the idea! And I’m definitely voting for you right now, yours is one of the best healthy blogs out there! I love all your recipes and how creative you are, keep up the great work, dear! 😉

  4. That pancake batter ice cream sounds pretty amazing and what could be easier than 2 ingredient caramel? I love homemade caramel. We also were really into peanut butter sauce as a topping for ice cream. Definitely NOT healthy but oh-so-delicious. Sometimes you just have to splurge on the real deal. :)

  5. Andie says:

    OH MY GOSH!!! This is literally so exciting, I am vegan and haven’t had legit ice cream in so long (I don’t like the taste of the nondairy stuff in stores.) can all of your ice cream recipes be made in a vitamix like this one?

    1. Many of them have the option written right in, but the others will work that way as well :).

  6. emily says:

    Katie this looks so good!!!!! i want it for MY birthday (tomorrow!)

  7. I love maple flavoring so much! Sounds really good!

  8. Lauren says:

    Haha isn’t pancake and waffle batter gross? Well I guess it’s just the mixes :)
    I made the original ice cream using maple syrup (and cinnamon and cooked apples). Turned out good the second time :)

  9. Michelle says:

    I voted for you since I’ve always loved your blog and made things sometimes immediately

  10. KonaGirl says:

    Yummy! Question: In general, can you sub peanut butter for oil in a recipe? I just discovered Earth Balance’s coconut and peanut spread–and I’m obsessed with it. Can I use this in place of coconut oil?

    Voted for you!

    1. I think it depends on the recipe. The textures are very different.

  11. Wow that is the perfect scoop of ice cream! I love the idea for a simple maple caramel sauce, I’m definitely going to try this soon. Pinned!

  12. Susan says:

    I hope the veggie awards counts a vote for you even if I didn’t vote for enough things to qualify for a prize. I think you definitely deserve an award for your blog. :-)

  13. Erica says:

    voted 4 u!!

  14. How can something SO simple look SO delicious!! YUM!

  15. Melody kincaid says:

    Hey kaite!!!! Just wanted to let you know i voted for you!!!!

  16. Sara Hagedorn says:

    Wow, so delicious! I have voted for you, but damn, so many good blogs out there! I wish I could vote for more, as Oh She Glows and Healthy, Happy Life are some of my absolut favorites too.. I hope you win, though 😀

  17. Rosene Salmo says:

    Now I cant wait for the weekend so I make these!!

  18. YUM! Thank you so much for this recipe!!!! <3

  19. Tanner says:

    I voted for you 😉

  20. Melissa says:

    Yum! Sounds so good, I love anything and everything with maple!