Recipe day at Gipfelhirsch Headquarters: Our vegan ice cream with date-caramel swirl

Last week, we had the pleasure of being part of a very special event: the Recipe Day at Gipfelhirsch's Headquarters. Together with Mattias from Headquarters, Marie-Ève from me_maple_i, Matthias from food_flow and us from diiszwii, a creative exchange on healthy indulgence and sustainable recipe ideas took place. Our contribution: a creamy, vegan ice cream with a date caramel swirl, made without refined sugar and bursting with flavor.

With the best ingredients – especially soft dates – you can conjure up a dessert in no time that is both nourishing and indulgent. And the best part: the combination of a creamy base, caramel swirl, and crunchy topping makes every portion a small experience.

Ingredients:

For the ice cream base:

• 200g soft dates

• 400ml coconut milk (canned, full-fat)

• 2 tbsp cashew butter (approx. 30g)

• 1 tsp vanilla

• 1 pinch sea salt

For the caramel swirl:

• 60g dates (soft)

• 3-4 tbsp water (depending on desired consistency)

• 1 tsp peanut butter

• 1 small pinch of salt

Topping:

• 2-3 tbsp peanuts, coarsely chopped and lightly roasted

• Fleur de Sel for sprinkling

Preparation:

1. Ice cream base: Blend all ingredients in a high-speed blender until smooth. Pour into a freezer-safe container.

2. Swirl: Puree the ingredients for the swirl until a creamy caramel mass forms. Spoon this gently into the ice cream base – do not mix completely to create beautiful swirls.

3. Freezing: Freeze the mixture for at least 4 hours. Before serving, let it thaw for 5-10 minutes.

4. Topping: Sprinkle with roasted peanuts and a little Fleur de Sel.

The result: a balanced blend of sweetness, creaminess, and a hint of salt – ideal for hot days or as a highlight to share with guests.