Pictured above is a scoop of ice cream served in a silver cup, over a peach tablecloth. Above the ice cream, there is a spoon dripping melted chocolate atop the ice cream. In the corner, there are two Spring & Mulberry Coffee bars.
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Salted Date Caramel Java Chip Ice Cream

By 

Madison Skye

entertaining
About This Recipe

The dessert guaranteed to earn a few "WOWs" at your next summer dinner party. Inspired by Grace Elkus' no-churn ice cream, this Salted Date Caramel Java Chip Ice Cream layers fluffy whipped cream with ribbons of salty, gooey date caramel and the sweet crunch of vanilla coffee date-sweetened chocolate in every bite. Rich, creamy, and made without a pinch of added sugar. Make it in the morning, serve it at sunset. 

This Recipe Features
A light brown Spring & Mulberry box labled Coffee date-sweetened chocolate is laid on a warm brown background.

Coffee

How Many?

Salted Date Caramel Java Chip Ice Cream

By 

Madison Skye

entertaining
About This Recipe

The dessert guaranteed to earn a few "WOWs" at your next summer dinner party. Inspired by Grace Elkus' no-churn ice cream, this Salted Date Caramel Java Chip Ice Cream layers fluffy whipped cream with ribbons of salty, gooey date caramel and the sweet crunch of vanilla coffee date-sweetened chocolate in every bite. Rich, creamy, and made without a pinch of added sugar. Make it in the morning, serve it at sunset. 

Ingredients
Serving Size: Serves 5-6
1 1/2

cups heavy cream
1/2

cup organic evaporated milk
2

tbsp pure vanilla extract
8

Medjool dates, pitted

flaky sea salt, to taste

1 Spring & Mulberry Coffee chocolate bar
Directions
  1. In a medium mixing bowl, combine the heavy cream, evaporated milk, and vanilla. Using a hand mixer, whip on medium speed until soft peaks form.
  2. Meanwhile, place the pitted dates in a heatproof bowl and cover with boiling water. Let sit for 2–3 minutes, or until softened.
  3. Drain the dates, reserving none of the water. Add two generous pinches of flaky sea salt and mash with a fork until smooth and caramel-like.
  4. Finely chop the Spring & Mulberry Coffee bar and set aside.
  5. In a freezer-safe container, layer the whipped cream mixture with dollops of the date caramel and chopped chocolate. Repeat until the container is full, then gently swirl everything together with a spoon.
  6. Cover and freeze for at least 6 hours, or overnight, until firm.
  7. Before serving, let the ice cream sit for a few minutes, then dip your scoop in hot water for clean, creamy scoops. Serve and enjoy.
Notes

Prefer a sweeter scoop? Stir 1–2 tbsp of date syrup into the ice cream base, adding more or less to suit your taste.

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