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 vegan chocolate.
Cook Time 20 minutes mins
Freezing time 2 hours hrs
Total Time 2 hours hrs 20 minutes mins
Course Desserts, Ice cream
Servings 8 small ice creams
50 g fresh dates (or dried ones soaked for 1 h) about 7 dates 1 tablespoon peanut butter 80 ml water 1/3 cup pinch of salt 150 ml vegan whipped cream 2/3 cup 1 tablespoon protein powder handful of peanuts 200 g vegan chocolate two bars/ 1 cup
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Blend dates, water, peanut butter and salt into a caramel-ly paste in a blender or with a stick blender.
mix whipped cream with protein powder
Layer the protein mix into the molds (about 3/4 full) and add the wooden sticks.
Top with peanuts and date caramel, then freeze for 2 hours.
Melt the chocolate in a bain marie, fill it into a glass and dip the frozen ice creams.
The chocolate dries 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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