"These are more to satisfy my own love of chocolate and peanut butter than for my boys, but of course they love them too. They are equally good with almond butter and crushed almonds if you aren’t a peanut fan."
Chocolate and Peanut Nice Creams
5
- ★★
- ★★
- ★★
- ★★
- ★★
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- Recipe Card
Prep time: 10mins
Cook time: 4hrs
Serves or Makes: 8
Recipe Card
ingredients
For the nice cream
- 400 milliliter tinned coconut milk, refrigerated overnight
- 150 gram cashews, soaked in water overnight
- 4 tbsp peanut butter
- 1/4 teaspoon vanilla powder
- 120 gram maple syrup
- Pinch of Himalayan salt
ingredients
For the peanut caramel
- 200 gram Medjool dates, pitted
- 2 tbsp coconut oil, melted
- 3 tbsp peanut butter
- 60 milliliter water
- Pinch of Himalayan salt
ingredients
For the chocolate glaze
- 100 milliliter coconut oil, melted
- 60 gram cacao powder
- 50 gram maple syrup
ingredients
To finish
- 4 tbsp crushed peanuts
- Pinch of Himalayan salt
Method
Step 1
You will need ice lolly moulds and wooden sticks for this recipe.
For the nice cream
Step 1
Do not shake the tin of coconut milk, just remove it from the fridge, open and gently scrape the coconut cream off the top, setting aside two tablespoons for the caramel. Put the rest into your food processor and discard the clear liquid.
Step 2
Drain and rinse the cashews, discarding the soaking water, then add them to your food processor along with the peanut butter, vanilla, syrup and salt. Blend well until smooth, then pour the mixture into moulds, add your wooden sticks and freeze for a minimum of 4 hours.
For the peanut caramel
Step 1
Soak the dates in hot water to really soften them, then drain and transfer them to a food processor. Blend until a paste forms. Add the coconut oil, peanut butter, water, the two tablespoons of coconut cream and salt then blend until completely smooth.
For the chocolate glaze
Step 1
Whisk all the ingredients together in a bowl. Use the glaze immediately when the nice cream has frozen. Remove the nice creams from the moulds and lay them out on a baking tray lined with parchment paper. You may need to run a hot cloth over the moulds to loosen the nice creams. Using a palette knife, spread caramel down one side of the nice cream, sprinkle with crushed peanuts and salt which should stick, and then coat the whole thing, using a spoon to liberally pour the glaze over.
Step 2
Lay them back on the baking sheet and place them into the freezer to harden completely.
Step 3
Leave the nice cream to thaw for 10 minutes before serving, so that the inside is creamy and not solid.