CARAMEL PEANUT ICE CREAM CAKE
SERVES 6 PORTIONS
FOR THE ICE CREAM
1 (14-ounce/400-ml) (397g) can full-fat coconut milk (refrigerated overnight)
3 ripe bananas
1⁄2 cup (120 ml) peanut butter
1 tsp vanilla extract
Handful of raw peanuts
Pinch of sea salt
FOR THE CARAMEL FILLING
1⁄2 cup (120 ml) peanut butter
10 fresh dates, pitted
4 tbsp extra virgin coconut oil
2⁄3 cup (160 ml) full-fat coconut milk
1⁄2 tsp vanilla extract
Pinch sea salt
Chocolate Sauce frosting
Crushed hazelnuts, for garnish
NUTRITIONAL VALUES
Calories: 632kcal
Fat: 52.3g (37.6g S.Fat)
Carbs: 35.7g
Protein: 10.5g
Sugar: 20.7g
Sodium: 188mg
METHOD
Line a 3.5 x 7.5-inch (9 x 19-cm) loaf pan with parchment paper. Set aside.
Scoop the thick white cream from the can of coconut milk into a blender. Blend in the bananas, peanut butter, and vanilla extract until smooth. Pour the ice cream mixture into the loaf pan that has been prepared. In a small bowl, combine the peanuts and salt; scatter the mixture over the ice cream and set aside.
In a blender, combine all the caramel filling ingredients and blend until smooth, adding more water if necessary to achieve the consistency of a smooth caramel sauce. Half of the caramel filling should be poured over the ice cream. Keep the remaining caramel filling aside. Freeze the pan for about 3 hours, or until it is solid.
Place the ice cream cake on a serving plate after removing it from the pan. Pour the reserved caramel filling over the top, followed by the chocolate frosting. Garnish with crushed hazelnuts. Allow the cake to thaw slightly before serving (this will make it easier to cut), then serve and enjoy!
Scoop the thick white cream from the can of coconut milk into a blender. Blend in the bananas, peanut butter, and vanilla extract until smooth. Pour the ice cream mixture into the loaf pan that has been prepared. In a small bowl, combine the peanuts and salt; scatter the mixture over the ice cream and set aside.
In a blender, combine all the caramel filling ingredients and blend until smooth, adding more water if necessary to achieve the consistency of a smooth caramel sauce. Half of the caramel filling should be poured over the ice cream. Keep the remaining caramel filling aside. Freeze the pan for about 3 hours, or until it is solid.
Place the ice cream cake on a serving plate after removing it from the pan. Pour the reserved caramel filling over the top, followed by the chocolate frosting. Garnish with crushed hazelnuts. Allow the cake to thaw slightly before serving (this will make it easier to cut), then serve and enjoy!
