When I was younger, I used to spend most of the summer with my family in Marbella in the north coast. My grandma had a simple rule for my cousins and I; to say good morning and give her a kiss and we used to get a little daily allowance of one pound… yup, one Egyptian pound. I would save for a few days and then walk to the market and buy myself a mars or snickers ice cream bar. In a few years I grew out of it and I completely lost my sweet tooth but every now and then one of those yummy refined sugar free bars is a must!
Now, in all honesty, there’s no way you can get someone to eat one of those if they don’t like nuts. I tried and the reaction was usually something like, “hmm, nice, creamy, hmm, EWW EWW EWW NUTS?” But if you like nuts then this is definitely for you! The nut butter is very creamy, the caramel stretches and the peanuts add the perfect crunch to the silkiness of the ice cream.
Prep time: 30-40 minutes
Idle time: about 4 hours
Serves: 6-8 servings.
300-500 gm of vegan vanilla ice cream (I used one container of Kaju cocovanilla)
4 tbsp of nut butter of choice (I used peanut butter)
½ a cup of vegan caramel (I used coconut sugar & coconut milk but you can sub with dates caramel)
a handful of peanuts
100-200 gm of dark chocolate
Step 1: Empty the ice cream container into a loaf pan lined with wax/ parchment paper and freeze for you make the caramel.
Step 2: For the caramel, combine ½ a cup of coconut sugar with ½ a cup of coconut milk and let it simmer on low heat until it thickens (10-20 minutes) and then remove from the heat and let it cool. You can add a pinch of salt and a pinch of vanilla but that’s optional.
Step 3: After the caramel cools, take the pan out of the freezer and add the nut butter, level and evening it out with a spatula.
Step 4: Add the caramel on top of the nut butter and sprinkle with the peanuts. Freeze the pan for a couple of hours.
Step 5: Melt the chocolate gently in a water bath and let it cool for 10 minutes.
Step 6: Take the pan out and pull the ice cream cake using the parchment paper. Cut the cake into thinner bars and then dip each bar in the chocolate to cover them completely. Place the chocolate covered bars on a freezer-safe dish and freeze for one more hour. Do not rush this step, make sure that the chocolate has cooled down before dipping the ice cream bars in. You can also pour the chocolate over the bars. You can also place the pan in the freezer prior to use, to make sure the ice cream doesn’t melt when contacts the pan’s surface.
Whenever you’re ready to serve a bar, just take one out and place on a dish. Do not let the remaining bars thaw and freeze them again. It’s messy and the ice cream will go bad!
Let me know if you try this, I promise it’s so so delicious!