Chocolate, almond and caramel ice cream

Combining coconut, chocolate and a drizzle of caramel, this decadent frozen dessert it the perfect way to cool down this summer. Even better? You can do it all without an ice-cream machine!

  • 20 mins preparation
  • 10 mins cooking
  • 10 hrs marinating
  • Serves 8
  • Print


Chocolate, almond and caramel ice cream
  • 500 gram tub coconut yoghurt
  • 2 sliced bananas, plus extra to serve
  • 270 millilitre can coconut cream
  • 1 teaspoon vanilla bean paste
  • 3/4 cup caster sugar
  • 1/4 cup water
  • 1 teaspoon sea salt flakes
  • 1/2 tub chocolate soy ice-cream
  • 1/2 cup toasted flaked almonds


Chocolate, almond and caramel ice cream
  • 1
    Line a 6 x 22cm straight-sided loaf pan with plastic wrap, leaving 5cm long overhang.
  • 2
    In a food processor, pulse combined coconut yoghurt, bananas, ¾ cup of the coconut cream and vanilla bean paste until smooth. Pour into pan. Freeze for 2-3 hours until set.
  • 3
    Meanwhile, in a small saucepan, stir caster sugar and water on low until sugar dissolves. Increase heat to high. Boil, not stirring, until a light caramel colour. Remove from heat. Carefully add remaining coconut cream, return to low heat. Stir for 1-2 minutes until smooth. Remove from heat, stir in sea salt flakes. Transfer to a heat proof jug to cool.
  • 4
    Meanwhile, allow chocolate soy ice-cream to soften. Spoon on top of frozen yoghurt layer, smooth and freeze overnight until firm.
  • 5
    Invert log onto serving platter, remove plastic wrap. Serve drizzled with caramel, scattered with almonds and extra sliced banana.


Work quickly once unmoulded as the chocolate softens quickly.

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