I’m combining some of my favourite flavours in the one place with this incredible peanut butter ice cream with date caramel. It tastes as ridiculously delicious as it sounds but here’s the cool catch: this ice cream has no dairy or refined sugars – it lays its foundations on plant-based ingredients. Just one small scoop is plenty to fuel you with nourishing fats, satiate an appetite for ice cream, and the caramel gives you just the right hit to keep any sweet cravings at bay.
Peanut butter ice cream with date caramel
GF : DF : SF : VEGAN
1/2 cup medjool dates, pitted
1/4 cup almond butter
2 tablespoons almond milk (add more if you need to loosen the caramel slightly)
Peanut butter 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 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 is a qualified, practicing nutritionist, author of Seasons to Share and director at The Brown Paper Bag.