This ice cream "pizza" has a chocolate hazelnut crust. It's topped with coconut whipped cream, roasted peanuts, chocolate and date-based caramel sauce. This gluten free and vegan make-ahead dessert is perfect for summer gatherings.
Mix Crust: Add oats and hazelnuts to a food processor, and pulse until the texture of coarse sand. Add cocoa powder, coconut oil, maple syrup and salt. Pulse until a dough comes together.
Bake crust: Empty the mixture onto a parchment lined baking sheet. Use your hands to form the mixture into a ball, then pat it down into 1 (8 to 9-inch) circle (¼-inch thick). Bake until the crust is medium-firm to the touch, 15 to 18 minutes. Let cool completely on the baking sheet.
Make Date Caramel: Recipe below. Transfer about 3 tablespoons of the date caramel into a small resealable plastic bag. Snip off one of the corners to make a piping bag, for drizzling. Set aside.
Make ice cream layer: Scoop out the coconut solids from the can and add to a large bowl. (Discard the liquid in the can or keep for another use). Using an electric mixer, whip the coconut solids on medium-high speed until fluffy, about 1 to 2 minutes. Whip in maple syrup and vanilla.
Prep chocolate: Melt about two-thirds of the chocolate (2.3 oz/65 g), either in the microwave (in 20 second intervals) or over a double boiler. Roughly chop the remaining one-third of the chocolate.
Assemble: With the crust on the baking sheet, spoon the coconut whipped cream on top (leave a ½-inch border uncovered). Drizzle with the melted chocolate and date caramel, sprinkle with chopped chocolate and peanuts.
Freeze: Freeze until the whipped coconut has hardened to soft-serve consistency (about 1 hour). Slice then serve. Once the dessert has been in the freezer overnight, let it soften on the counter (about 15 minutes) before serving.
Date Caramel
Soak dates: Combine dates and water in a bowl. Let sit for at least 10 minutes to soften.
Make caramel: In a food processor, combine dates and soaking water, vanilla, and salt. Process until the mixture becomes a smooth, creamy sauce (pause to scrape down the sides if needed).
Notes
Coconut Milk: Refrigerate overnight, or ideally 24 hours. Coconut whipped cream requires full-fat canned coconut milk. Do not substitute low-fat coconut milk.
Storing Date Caramel: Cover and refrigerate. Use within 3 to 5 days. Extra date caramel can be used as a dip for fresh fruit, spooned on top of chia pudding or oatmeal, or eaten straight off the spoon.
Nutritional estimate assumes includes the 3 tablespoons of date caramel used on the ice cream pizza.