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Gluten-Free Vegan Chocolate Turtle Ice Cream

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Friday, 09 June 2017


A decadent and rich Gluten-Free Vegan Chocolate Turtle Ice Cream by Karielyn Tillman of The Healthy Family and Home that's 100% vegan, gluten-free, dairy-free, egg-free, soy-free, paleo-friendly and has no refined sugar. Enjoy!


At a glance
2 - 4
for the ice cream

1 1/2 cup organic raw cashews (soaked for 4 hours)
1 can organic full-fat coconut milk (15 ounce can) (RG tip: you can also make your own thick coconut milk/cream by blending young Thai coconut meat with just enough water to get the right consistency. 
1/2 cup organic coconut sugar
1/2 cup organic raw cacao powder
1 teaspoon organic pure vanilla extract
1 - 2 pinch Himalayan pink salt

for the caramel

1/2 cup organic almond butter
1/2 cup organic coconut oil (melted / liquid)
1/2 cup organic maple syrup
1/2 teaspoon organic vanilla bean powder
1/8 teaspoon Himalayan pink salt

for the mix-in

1/2 cup organic pecans (chopped)


Prepare the caramel

1. Prepare the coconut oil: Melt the coconut oil completely before adding to the other ingredients. (I don't use a microwave so I melt mine on the stove top).

2. Add the melted coconut oil, almond butter, maple syrup, vanilla bean powder and Himalayan salt to a small bowl and whisk together until everything is well blended.

Set aside until you are ready to add to the ice cream.

Store any extra in an air-tight container.

Prepare the ice cream

Optional: Soak the cashews in a bowl of filtered / purified water for about 4 hours, then drain them when finished. It is not critical, but it will make the cashews soft and the ice cream extra creamy.

1. Add all the ingredients for the ice cream (cashews, entire can of coconut milk, coconut sugar, raw cacao powder, vanilla extract and Himalayan salt) to a Vitamix and blend until it's creamy and smooth.

2. Transfer the mixture to the inner bowl of an electric ice cream maker (you will need to already have the inner bowl completely frozen and ready to use). Prepare the ice cream according to your machines directions.

3. When the ice cream is finished, transfer it from the ice cream maker to an air-tight freezer safe bowl (I use a glass bread loaf pan) and spread it evenly.

4. Add 5-6 (or more!) tablespoons of the vegan caramel sauce and the chopped pecans to the top of the ice cream mixture. Using the tip of a sharp knife, swirl the caramel sauce and pecans in, making sure some gets all the way down to the bottom.

5. Cover the freezer safe bowl very tightly and place in the freezer for approximately 2 - 4 hours, or until it gets to the firmness consistency that you prefer.

6. When you remove it from the freezer, add the amount you want in each serving bowl and drizzle some of the vegan caramel sauce over the top and garnish with some extra chopped pecans. The caramel sauce will "harden" once it touches the ice cream due to the coconut oil, but it tastes amazing!

Store in the freezer in an air-tight container.


Additional Tips

Recipe by Karielyn Tillman: