Clean & Homemade Magnum Egos
I am a sucker for a sweet treat - and being off dairy I usually don't miss it because I find alternatives that are just as good or better; however, I do miss all the readily available forms of milk products. Luckily, you can pretty much make anything at home :) this recipe makes the icecream using coconut cream & banana - a perfect combination! Creamy, dreamy vanilla icecream in the centre, crunchy chocolate coating & gooey caramel layer - I'm in heaven.
This recipe comes from Be Good Organics - see the original post & recipe here or below.
Base (icecream)
1 cup coconut cream
2 ripe bananas
1tsp vanilla powder/vanilla extract
Chocolate coating (for both layers)
1/2 cup cacao butter (or coconut oil - however cacao butter gives it a nicer texture and taste)
1/2 cup cacao powder
2 tablespoons agave syrup/maple syrup
Caramel filling
1 cup soft medjool dates, pitted
2 tablespoons almond butter
(As my coconut cream came in a 400ml can and I had some extra ripe bananas, I used the rest to make extra icecreams without the chocolate topping).
Method:
To make the vanilla ice cream: blend the coconut cream, bananas and vanilla powder in a high speed blender or Thermomix until creamy. Pour into four popsicle moulds and freeze overnight, or until solid.
To remove the ice creams run water over the mould. They should pull out easily (if not, repeat this step). Lay the popsicles onto a tray lined with baking paper and return to the freezer while you make the chocolate.
To make the chocolate: stir the cacao butter over low heat until melted. Add the cacao powder and maple syrup and stir until smooth.
Dip the popsicles in the chocolate. Place back on your paper lined tray and return to the freezer while you make the caramel.
To make the caramel: blend the dates, almond butter and a splash of water in yourblender, food processor or Thermomix. You will need to stop and scrape the sides of your machine a few times, and add small amounts of water as you go, to get a smooth thick caramel consistency.
Spread the caramel on one side of each ice cream, being careful to smooth the edges and top as much as possible. Return to the freezer for another 1-2 hours until the caramel has firmed up to the touch and is no longer sticky.
Gently re-melt the chocolate over low heat if necessary and dip the popsicles in the chocolate one last time. Return to freezer for another 30 minutes or so. Allow to thaw for a few minutes before devouring!
Thanks Be Good Organics for the recipe!
