Over the last couple of weeks we've been very busy moving to a different house so we are late in posting this recipe. We actually did the video before we moved so you won't see until next week's video our new location. Moving is always a lot of work and the older we get, the harder it seems! We still have Kristy to move at the end of the month, so we're not done yet! It's been good, though, and we're very happy to be in our new home.

This time of year, I'm always looking for cooling foods to eat; especially light desserts. Here in Lincoln, Nebraska, It seemed like it went from winter to summer and skipped a lot of the spring. Now we're back to cooler temperatures but it won't last long! While I was doing all that packing and getting ready to move, I had to have something cool and light to eat as a snack because it was so hot and humid during the whole time of moving. I came up with this wonderful recipe and was able to enjoy it while moving. We didn't have hardly any food in the house to eat during this time, so it was refreshing to go to the freezer and pull out this delicious dessert; especially after a long day of moving.

This ice cream cake has caramel swirled into the ice cream with a chocolate crackle topping. You can certainly use your own caramel recipe if you have a favorite. I used the same one we used for the caramel apple tarts. It's one of my favorites. This is actually pretty easy to make but you will need a food processor and/or a blender.

Caramel Fudge Ice Cream Cake

Makes one 7 inch tart pan or springform pan


1/2 cup walnuts

1/2 cup pecans

1 cup dates

1t vanilla

pinch of sea salt

Process the walnuts and pecans until small pieces. Add in dates one at a time until the dough forms into clumps. Add in vanilla and sea salt. Press into your pan and place in the freezer while making the caramel, chocolate, and ice cream.


1/4 cup coconut oil

half of 1/3 cup almond butter

1/4 cup date syrup*

1t vanilla

1t lucuma (opt)

pinch sea salt

If your coconut oil is already in liquid form, you can blend all the ingredients in a blender. Otherwise, melt coconut oil and almond butter in double boiler. Add rest of ingredients and stir until well mixed. Set aside.

Chocolate Topping

1/8 cup coconut oil

1/8 cup cacao powder

1T coconut nectar

Melt coconut oil in double boiler. Add rest of ingredients and blend well. Set aside. Do not let it cool too much as it will start to harden.

Banana Ice Cream

3 frozen bananas

2t vanilla

cacao nibs if you want a chocolate chip ice cream

Blend bananas in food processor until smooth and creamy. Add vanilla and cacao nibs. You can transfer to a blender for a creamier ice cream.


Pour the ice cream on top of your crust. Swirl in the caramel sauce and top with chocolate. I like to sprinkle pecans on top of the caramel and then add the chocolate. Set in freezer for several hours. Store in freezer. You will need to thaw out the ice cream cake for 10-15 minutes before eating it. Enjoy!

*Date Syrup

1 cup dates (soaked)

3/4 cup water

1/4t stevial powder

Blend all ingredients in a high speed blender. This will make more than you need for this recipe. I use it for many of my desserts as a sweetener.