This decadent and rich Gluten-Free Vegan Chocolate Turtle Ice Cream is my submission for this months theme for The Recipe Redux.
The theme for April 2017 is:
“Easy Ways to Reduce Food Waste – In honor of Earth Day on April 22, we’re challenging ReDux members to show how they reduce food waste. Whatever you would normally toss, use it up. Share tips for reducing food waste in meal planning, prep or using up scraps”.
I kind of cheated on this theme because the primary item I used in this recipe I would never “normally toss” and would never be classified as “food waste”. I used my Gluten-Free Vegan Caramel Sauce because when I make a batch, I always have some left over, even though the extra never gets tossed or goes to waste.
So I thought I would share with you a way you could use it in a recipe if you happen to have some left over, like from one of these recipes: Gluten-Free Vegan No-Bake Brownie Bottom Cheesecake or Gluten-Free Vegan Chocolate Pudding and Brownie Parfait.
I based the ice cream off of my Vegan Chocolate Peanut Butter Swirl Ice Cream recipe so it starts with a chocolate non-dairy, vegan ice cream I made with my Vitamix, then has my vegan caramel sauce and chopped pecans swirled in. When you’re ready to serve it (or devour it!), you can drizzle a little more (or a lot more!) caramel sauce on top and garnish with more chopped pecans.
So now you have another recipe in your arsenal to use after making a batch of my Gluten-Free Vegan Caramel Sauce and it’s vegan, gluten-free, dairy-free, egg-free, soy-free, paleo-friendly and contains no refined sugar.
Want more healthy dessert recipes? Check out Vegan Black Forest Ice Cream, Vegan Pecan Praline Ice Cream, Clean Eating Vegan Chocolate Covered Turtles or my Clean Eating Cookbook with an entire chapter of 20 healthy, clean eating recipes just like this one that you will love!
5 Fast Facts About Cashews:*
- packed with dietary fiber
- rich in “heart friendly” mono-saturated fatty acids
- rich source of minerals
- high in magnesium and copper
- excellent source of antioxidants
5 Fast Facts About Coconuts:*
- 2 tablespoons contain 4.6 g RDA of dietary fiber
- healthy source of medium-chain fatty acids
- can help to decrease cholesterol
- high in lauric acid
- excellent source of manganese at 60% RDA and iron at 11% RDA
5 Fast Facts About Coconut Sugar:*
- low glycemic (GI of 35)
- raw, vegan and gluten-free
- unrefined and unbleached
- contains 17 amino acids
- is an abundant source of minerals and broad spectrum B vitamins
5 Fast Facts About Raw Cacao Powder:*
- super high in anti-oxidants
- promotes cardiovascular health
- contains essential fats
- can help to decrease blood pressure
- contains over 300 compounds including protein, calcium, copper, zinc and iron
5 Fast Facts About Almonds (Almond Butter):*
- helps to regulate cholesterol and blood pressure
- energy booster
- loaded with calcium and fiber
- 1/4 cup contains 8 grams of vegan protein
- high in anti-oxidants
5 Fast Facts About Coconut Oil:*
- super high in lauric acid
- rich in antioxidants
- contains natural microbial and anti-bacterial agents
- helps to improve metabolism
- improves cholesterol levels
5 Fast Facts About Maple Syrup:*
- contains manganese and zinc
- super high in anti-oxidants
- helps with inflammation
- 1/4 cup contains more calcium than the same amount of milk
- 1/4 cup contains more potassium than a banana
5 Fast Facts About Pecans:*
- contains naturally occurring anti-oxidants
- helps to lower cholesterol
- high quality source of protein
- contains more 19 vitamins and minerals
- excellent source of vitamin E
*These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.
Tip #1: This recipe requires a little bit of advance preparation. You will need to have the inner bowl of your ice cream maker completely frozen and ready to use before making the recipe. Overnight should be fine but the longer it stays in the freezer, the better results you will have. (I store mine in the freezer so it’s always ready at a moments notice).
Tip #2: Soaking the cashews is optional and takes about 4 hours, but the results are definitely worth the extra step. The cashews will be soft and the mixture will be extra smooth and creamy.
Hi, I’m Karielyn! I’m the published cookbook author of CLEAN DESSERTS and content creator of The Healthy Family and Home website since 2012. I specialize in creating easy, healthy plant-based recipes that are gluten-free + vegan and made with clean, real food ingredients that you can feel good about eating.