• 1 batch Sea Salt Caramel Ice Cream
  • 3/4 cup salted date caramel (3/4 cup equals ~16-20 dates, pitted)
  • 2/3 cup roasted salted peanuts
  • 12 ounces semisweet dairy-free chocolate (chopped)
  • 1 Tbsp coconut oil (optional)


  1. Slice firm ice cream into 10 (amount as original recipe is written // adjust if altering batch size) 1/2-inch slices (see photo) and set on a parchment-lined baking sheet to freeze again until firm – about 30 minutes.
  2. In the meantime, prepare date caramel. Use the linked recipe to make a larger batch, or place pitted dates (starting with ~16 as original recipe is written // adjust if altering batch size) in a food processor or high-speed blender – if dried out, soak in warm water for 10 minutes and then drain beforehand.
  3. Mix until a creamy paste is formed, adding warm water to encourage it along. Limit amount of water added or it can get too runny. You’re definitely going for a paste.
    Remove frozen bars from freezer and spread on 1 Tbsp caramel and a small handful of peanuts. Set back in the freezer.
  4. Melt chocolate and coconut oil over a double boiler or in the microwave in 30-second increments. Set aside.
  5. Remove bars from the freezer once set and use a spoon to drizzle the tops generously with chocolate. Work quickly, then set back in the freezer to harden – about 30 minutes.
  6. Transfer remaining chocolate to a shallow bowl or plate and reheat in microwave if it’s gotten too firm.
  7. Once firm, remove bars from freezer once more and dip the bottoms in the remaining chocolate and brush away extra with the back of a spoon or spatula. Set back on parchment to freeze once more.
  8. Serve directly from freezer as they become soft when they set out. Will keep in the freezer for up to a couple of weeks, though best when fresh.

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