Dairy free coconut caramel ice cream with crêpes
Dairy free coconut caramel ice cream with crêpes combines silky plant-based ice cream with delicate French pancakes. Coconut cream and coconut sugar form a luscious caramel base, cooled to ideal texture with the TM7 cooling function, while the crêpe batter blends to a lump-free consistency. A showstopping dessert without any dairy.
About this recipe
Dairy free coconut caramel ice cream with crêpes Thermomix TM7 is the kind of dessert recipe that turns a simple list of coconut cream, coconut sugar and oat milk into a restaurant-worthy finale. If you have been searching for a lactose-free dessert Thermomix recipe that feels indulgent rather than compensatory, this is it: the TM7 caramelises the coconut sugar with controlled heat until it turns golden and rich, then the built-in cooling function chills the custard base so the ice cream churns up velvety rather than icy. Meanwhile the all-in-one kitchen machine blends eggs, plain flour, arrowroot and oat milk into a silky crêpe batter without a single lump. Serve the warm pancakes wrapped around scoops of cold caramel ice cream for a contrast of temperatures that makes this quick dessert ideal for festive dinners, Sunday family lunches or summer barbecues where dairy-free guests deserve something spectacular too.
Preparation tips
- Chill the coconut cream thoroughly before starting the caramel, because cold cream incorporates into the hot coconut sugar more smoothly and prevents the caramel from seizing into hard shards.
- Rest the crêpe batter in the refrigerator for at least half an hour so the arrowroot flour and plain flour fully hydrate; this relaxation makes the pancakes noticeably more tender and less likely to tear when folding.
- For an extra intense caramel flavour, cook the coconut sugar until it just turns amber before adding the oat milk mixture, and stir in a pinch of salt at the end to balance the sweetness beautifully.
Recipe variations
- Make the dessert fully vegan by replacing the eggs in the crêpe batter with a tablespoon of arrowroot flour extra and using oat-based whipping cream; the coconut caramel ice cream base is already plant-based.
- For a festive winter version, infuse the caramel with a cinnamon stick and a star anise while it cooks, and serve the folded crêpes with toasted flaked coconut and a warm salted caramel drizzle.
Thermomix TM7 Benefits
- Built-in precision - The integrated scale of the Thermomix weighs coconut sugar and oat milk directly in the bowl for a balanced caramel base. [Weighing]
- Temperature control - Precise heating in the TM7 caramelises the coconut sugar to golden amber without any burning or bitter notes. [Heating]
- Silky batter - The Thermomix mixes eggs, plain flour and oat milk into a lump-free crêpe batter in seconds. [Mixing]
- Airy texture - With the butterfly whisk, the TM7 whips the egg custard until light before churning into velvety ice cream. [Whipping]
- Golden caramel - The browning function of the Thermomix deepens the coconut sugar flavour, giving the ice cream a rich toasty caramel taste. [Browning]
Ingredients
- oat milk
- coconut cream
- coconut sugar
- eggs
- natural vanilla extract
- arrowroot flour
- salt
- plain flour
- baking powder
- salt