PEANUT BUTTER AND DATE CARAMEL ICE CREAM
Yep. You heard it and it probably requires no further explanation because the ingredients in the title have well and truly drawn you in on this one.
To note, this ice cream is OUTRAGEOUSLY GOOD. Beyond that. It’s UNBELIEVABLE. However, it’s also quite rich and decadent even though it goes without the refined sugars, dairy, additives or preservatives etc of regular ice cream so just have a small portion to get your hit. You shouldn’t feel like too much more anyway because it will fill you up with it’s delicious healthy fats and proteins from the peanut butter, coconut cream and almond butter. Not to mention that sweetness from the dates and a bonus punch of fibre – seriously how many other ice creams give you a fibre hit?!?!?!
GF : DF : SF : VEGAN
1/2 cup medjool dates, pitted
1/4 cup almond butter
2 tablespoons almond milk, or add more if you need to loosen the caramel slightly
PB Ice Cream:
400ml coconut cream
1 tablespoon vanilla extract
1 cup peanut butter
3 tablespoons maple syrup
Combine all ingredients in a high powered food processor or blender and blitz until a sticky caramel consistency forms. You may need to move the mix around with a spatula and then blitz briefly again to ensure it is uniform. Remove from blender and set aside.
For the ice cream:
Place all ingredients in blender and blitz until creamy. Pour into a small (500-750ml) loaf tin or stainless steel bowl. Dollop the caramel through the ice cream as desired. Cover with a small piece of greaseproof paper, then cover with cling wrap and freeze for 12-18 hours.
When you are ready to serve remove the ice cream from the freezer for about 10 minutes prior, then scoop and serve as usual. The ice cream will become harder over time so it’s best consumed within a few days.