PROTEIN SNICKERS ICE CREAM
Yummy no churn vegan protein snickers ice cream made with vanilla protein powder, salted date caramel, roasted peanuts and covered in crunchy dark chocolate.
Recommended Equipment
Ingredients
- 50 g fresh dates (or dried ones soaked for 1 h)
- 1 tablespoon peanut butter
- 80 ml water
- pinch of salt
- 125 ml vegan whippable cream
- 1 tablespoon protein powder
- handful of peanuts
- 200 g dark chocolate
- 1 teaspoon cocoa butter
Instructions
- Blend dates, water, peanut butter and salt into a caramel-ly paste in a blender or with a stick blender.
- Whip the cream and slowly add protein powder while whipping.
- Layer the protein mix into the molds (about 3/4 full) and add the wooden sticks for the popsicles
- Top with peanuts and date caramel, then freeze for 2 hours.
- Prepare a double boiler by filling a saucepan with a little water and heating it gently so that it simmers but doesn’t boil. Place a melting pot or a heatproof bowl over the saucepan, ensuring the bottom doesn’t touch the water. Melt the chocolate and the cocoa butter while stirring. It should not get warmer than necessary for melting.
- Fill the chocolate into a glass and dip the frozen ice creams.
- The chocolate firms up very fast, you can put them on parchment paper almost right away.
- Store in the freezer in an airtight container and remove 5 minutes before serving.
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