SALTY CARAMEL POPCORN ICE CREAM

SERVES 4 PORTIONS

1 cup (240 ml) popcorn, popped in coconut oil and cooled, plus 1 cup (240 ml) for serving

1 (14-ounce/400-ml) (397g) can full-fat coconut milk (refrigerated overnight)

1 cup (240 ml) oat milk or other plant- based milk

5 fresh dates, pitted

2 tbsp coconut butter

2 tbsp arrowroot powder

1 tsp vanilla extract Caramel Sauce for serving

NUTRITIONAL VALUES

Calories: 170kcal
Fat: 11g (2.6g S.Fat)
Carbs: 15.4g
Protein: 4.5g
Sugar: 9.6g
Sodium: 206mg

METHOD

In a blender, combine the popcorn, coconut milk, oat milk, dates, coconut butter, arrowroot, and vanilla. Blend until the mixture is smooth and creamy.

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.

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 the ice cream into bowls, top with the popcorn, and drizzle with the Caramel Sauce. Serve and have fun!