• Prep Time: 15 minutes
  • Cooking Time: 18 minutes
  • Serves: 8

Chocolate Caramel Ice Cream Pizza

  • Recipe Submitted by on

 Ingredients List

  • 3/4 cup oats
  • 3/4 cup hazelnuts
  • 3 tablespoons cocoa powder
  • 3 tablespoons coconut oil, melted
  • 2 tablespoons maple syrup
  • 1/4 teaspoon salt
  • Ice cream layer:
  • 1 can coconut milk (13.5 oz / 385 g can), refrigerated overnight or ideally ~24 hours*
  • 2-3 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • Toppings:
  • 1 bar of dark chocolate, divided
  • 2-3 tablespoons date caramel (recipe below)
  • ~1/3 cup blanched peanuts (salted optional)


Preheat oven to 350°F.
In a food processor, blend oats until the texture of coarse sand. Add hazelnuts and blend until the nuts are a crumb-like texture. Add cocoa powder, coconut oil, maple syrup and salt. Pulse until well incorporated. Transfer mixture onto a parchment lined baking sheet. Use your hands to form the mixture into a tight ball – then pat out the dough into an 8-9" (20-23 cm) circle, approximately 1/4" thick (0.6 cm). Bake for 15-18 minutes until the crust is medium-firm to the touch. Remove from oven and let cool completely on the baking sheet.
For the ice cream layer, open the chilled can of coconut milk. The thick coconut flesh/fat should have separated from the liquid. Scoop out the coconut solids and add to a large mixing bowl. The remaining liquid can be stored in the fridge for another use. Using electric beaters, beat the coconut on medium-high speed. It should take ~1-2 minutes to fluff up. Add the maple syrup (to taste) and vanilla. Beat for another ~30 seconds to incorporate.
Once the crust has cooled, keep it on the baking sheet, and spread the whipped coconut cream on the crust. Leave about 1/2" (1.25cm) of space to the edges. Melt ⅔ of the chocolate bar, and give the remaining 1/3 a rough chop. Drizzle melted chocolate and date caramel over the ice cream layer (see note below). Sprinkle chopped chocolate pieces and blanched peanuts on top.
Place the dessert into the freezer on the baking sheet. Freeze until the whipped coconut layer hardens to a soft-serve ice cream consistency (~1 hour), then serve. Store extras in the freezer. Once the dessert has been frozen overnight, plan to let it sit out for at least 20 minutes to soften before serving.

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