CHEWY CARAMEL ICE CREAM
SERVES 4 PORTIONS
Vivien’s Toffee Candies (recipe below)
2 (14-ounce/400-ml) (397g) cans full-fat coconut milk (refrigerated overnight)
1⁄2 cup (120 ml) natural peanut butter
1⁄2 cup (120 ml) fresh dates, pitted
2 tbsp extra virgin coconut oil, melted
1⁄2 tsp vanilla powder
2 tbsp arrowroot powder, or 1 tsp tapioca starch
Coconut syrup, for serving
FOR VIVIENS TOFFE CANDIES
1 cup (240 ml) coconut syrup
1 cup (240 ml) almond butter or another nut butter
Pinch of sea salt
NUTRITIONAL VALUES
Calories: 1232kcal
Fat: 109.7g (87g S.Fat)
Carbs: 46.7g
Protein: 18.4g
Sugar: 28g
Sodium: 183mg
METHOD
First, make the toffee candies. Prepare the ice cream while the candies are in the refrigerator.
Scoop the thick white cream from the cans of coconut milk into a blender. In a blender, combine the peanut butter, dates, coconut oil, vanilla, and arrowroot until smooth.
With an ice cream maker: Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the ice cream to thaw before serving. Enjoy with coconut syrup and toffee candies!
Without an ice cream maker: Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes. Scoop into bowls, then top with coconut syrup and toffee candies to serve.
Vivien’s Toffee Candies: Set aside a baking sheet or plate lined with parchment paper.
In a small saucepan, heat the coconut syrup over medium heat, stirring constantly, until it begins to foam. Stir for a few minutes longer. Turn the heat down low and stir in the almond butter. Remove the mixture from the heat as soon as it begins to thicken slightly. Pour the warm mixture onto the parchment paper and smooth the top with a knife or spatula before sprinkling with sea salt. Allow the mixture to cool and harden for 1 hour in the refrigerator before slicing the candies into small pieces with a knife.
Scoop the thick white cream from the cans of coconut milk into a blender. In a blender, combine the peanut butter, dates, coconut oil, vanilla, and arrowroot until smooth.
With an ice cream maker: Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the ice cream to thaw before serving. Enjoy with coconut syrup and toffee candies!
Without an ice cream maker: Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes. Scoop into bowls, then top with coconut syrup and toffee candies to serve.
Vivien’s Toffee Candies: Set aside a baking sheet or plate lined with parchment paper.
In a small saucepan, heat the coconut syrup over medium heat, stirring constantly, until it begins to foam. Stir for a few minutes longer. Turn the heat down low and stir in the almond butter. Remove the mixture from the heat as soon as it begins to thicken slightly. Pour the warm mixture onto the parchment paper and smooth the top with a knife or spatula before sprinkling with sea salt. Allow the mixture to cool and harden for 1 hour in the refrigerator before slicing the candies into small pieces with a knife.
