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    3 days ago by brownpapernutrition Found my meal prep groove today well and truly... planning for minimal grocery shopping this week so I grabbed the few veggies left in fridge and reached deep into the pantry and freezer to create all this. Bit of fun! Ok here goes: Chai spice Almond macadamia cookies Green veggie soup seed snaps dhal tuna pasta sauce peanut butter chocolate muesli bars homemade chai spice mix to warm up mid arvo during the week some mini choc cookies using the leftover almond meal, cacao nibs maple olive oil and an egg - I didn’t record the choc cookie recipe but
  • I often share Jets lunchbox on my stories and get
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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?!?!?!

PEANUT BUTTER ICE CREAM WITH DATE CARAMEL

Serves 8-10
GF : DF : SF : VEGAN

Caramel:

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

For the caramel:

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.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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