Vegan Double Chocolate Ice Cream + Coconut Caramel

July 6, 2015

A while back, I decided to cut refined sugar out of my diet. Not in an attempt to lose weight or anything, but it was more about implementing some discipline into my every day eating habits and trying to be more heart healthy. After I started cutting refined sugar out, I realized I was actually consuming more sugar on a daily basis than I had thought. A cookie here, a blended coffee drink there — it actually added up to a lot. I still allow myself a slice of cake for special events like weddings or birthdays, but most days I refrain (yes, even when I’m shooting sweet stuff for the blog— oh, that discipline). So when I found out Aloha makes its vegan Superfood Chocolate bars with unrefined coconut sugar, I knew I had to give it a try and was inspired to create something decadent from it! This double chocolate vegan ice cream uses a cashew and coconut milk base so it’s ultra creamy and smooth. But the pièce de résistance is the coconut caramel. This stuff is dangerous. It’s made from coconut milk and unrefined coconut sugar and reduces down into an intensely coconut-y, caramel-y sauce.

Vegan double chocolate coconut ice cream with coconut caramel sauce

Vegan double chocolate ice cream | HonestlyYUM

Aloha chocolates | HonestlyYUM

Coconut caramel sauce | HonestlyYUM

Coconut caramel | HonestlyYUM

Double chocolate vegan ice cream | HonestlyYUM


Vegan double chocolate ice cream with coconut caramel | HonestlyYUM
Double Chocolate Vegan Ice Cream with Coconut Caramel Sauce
Double chocolate vegan ice cream


Ice Cream Ingredients:

  • 1 1/2 cups of raw cashews, soaked for at least 4 hours in water
  • 1/2 cup of cocoa powder
  • 1 can of coconut milk
  • 1/2 teaspoon of sea or kosher salt
  • 1/3 cup of agave syrup
  • 2 bars of naturally-sweetened and vegan Aloha Superfood Chocolate Bars, chopped
  • unsweetened shredded coconut, for garnish

Coconut Caramel Ingredients:

  • 1 can of coconut milk
  • 3/4 cup of unrefined coconut sugar
  • 1 teaspoon of sea or kosher salt


  • To make the ice cream, drain the soaked cashews and combine with the cocoa powder, coconut milk, agave and salt. Blend until very smooth.
  • Add chopped chocolate and fold into the cashew/coconut mixture.
  • Churn in ice cream maker according to your ice cream maker’s instructions
  • To make the coconut caramel, combine all the ingredients into a pot. Bring to a simmer and reduce to medium heat and allow to reduce until it is half the volume and thick and caramel colored. Stir occasionally with a wooden spoon.
  • Serve the ice cream with the coconut caramel and shredded coconut

(This post is sponsored by Aloha. Opinions are our own. Images by HonestlyYUM)


This looks so good! Love the coconut bowls and that chocolate is so cute!

Oh I can’t even tell you how much I love this post; that coconut caramel looks like the stuff things are made of! The photos are absolutely gorgeous too!

Thanks Rachel! The coconut caramel is amaaaazing. I could eat it on its own.

Yum! Everything about this is delicious!

Intensely coconut-y and caramel-y??? Sign me up!!!!!

What an absolute treat, that coconut caramel sounds unreal!

This looks amazing! You are so very talented!! Do you know how long will the coconut caramel last in the fridge? Thank you for the awesome recipe. I will be making this ASAP!

Thanks Lacey! I actually don’t know how long it will last in the fridge– but I think it may go fast 😉

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