Graham Cracker Swirl Ice Cream with Chocolate Covered Caramels



After filling our weekend with gatherings and visits with out-of-town family and friends, we came home to a batch of this delightful deliciousness.



Last week we enjoyed more than our fair share of date-based chocolate covered caramels, and before heading off on our weekend of visits, I whipped up a batch of vanilla ice cream to toss the remaining caramels in.



While the ice cream was churning, I entertained the thought of including a graham cracker swirl.



Needless to say, what resulted was a welcome delight from the ice cream Gods to enjoy upon our return home.




This weekend we will be heading to my grandparents' cabin by the lake to celebrate my sister's birthday which lands on that of our country's.


Celebrating at the lake has been tradition all our lives and typically consists of browsing a local craft fair in sun hats, relaxing on the beach, boating on the lake, and enjoying a show of evening fireworks off the peninsula after sundown.


Whether celebrating with a barbecue and brews, enjoying a vacation, or relaxing at home, I hope you have a fantastic Independence day enjoying these long Summer days.





Graham Cracker Swirled Ice Cream with Chocolate Covered Caramels
serves 6-8

ice cream
-2 (13-14 ounce) cans full-fat coconut milk
-1 Tablespoon arrowroot starch
-1/3 cup maple syrup
-1/3 cup sugar
-1/4 teaspoon Himalayan sea salt
-1 1/2 Tablespoons pure vanilla extract
-1 1/2 Tablespoons whisky

graham cracker swirl
-1 cup crushed graham crackers
-2 Tablespoons brown sugar
-2 Tablespoons coconut oil, melted

chocolate covered caramels
-1 batch 4 ingredient caramels

1. Start by preparing ice bath: Fill two large, heat-safe mixing bowls (I don't recommend glass or plastic) that can nest together. Fill the larger of the two about one third of the way full of ice. Place the other bowl on top. Set aside.
2. Empty the entire contents of both coconut milk cans into a medium-sized pot. Remove a few tablespoons of the coconut milk liquid and place in a small bowl along with the arrowroot starch. Whisk until thoroughly combined.
3. Pour the entire starch mixture back into the pot and the coconut milk, along with the maple syrup and sugar.
4. Heat over medium heat and whisk the ingredients until fully combined. Bring to a boil, whisking every minute or so. Boil for about 1 1/2 minutes, whisking slowly.
5. Pour the entire mixture into the dry bowl of your ice bath, then whisk in the vanilla and whisky and let sit until ice cold, whisking every so often. It will take at least 1 1/2 hours to fully chill, but waiting for the mixture to fully chill will improve the texture.
6. Once cold, pour the mixture into your ice cream maker and follow the manufacturer's instructions.
7. Crush graham crackers, add sugar and oil, thoroughly mix. Set aside.
8. Prepare chocolate covered caramels according to directions.
9. Once vanilla ice cream is fully frozen according to manufacturer's directions, pour into 8x4" loaf pan or freezer-safe, sealable container. 
10. Evenly spread graham cracker mixture and chocolate covered caramels over top, swirl into ice cream to evenly distribute. Press parchment paper over surface of the ice cream to prevent crystals from forming. Freeze and enjoy.

notes:
store in freezer
ice cream adapted from this recipe by Edible Perspective 
optional substitutions...
-sugar: coconut sugar
-whisky: vodka (helps keep the ice cream from freezing to a rock solid state)
-brown sugar: turbinado sugar, coconut sugar, white sugar
-coconut oil: non-dairy butter







Mangia! Mangia!