What you need:
For the ice cream:
- 1½ cups tinned full-fat coconut milk
- 1 cup + 2 tbsp Meridian Peanut Butter of your choice
- 3-4 tbsp maple syrup (or to taste)
- 1 tsp vanilla paste
- Pinch salt, to taste (we used ¼ tsp, but add a small bit at a time)
For the caramel:
- ⅓ cup Meridian nut butter of choice
- ⅓ cup maple syrup
- 2 tbsp coconut oil, melted
- Coconut or oat milk, to thin
- 1 tsp vanilla paste
- Salt, to taste
To coat:
- 150g dark chocolate
- 1 tbsp coconut oil
- Large handful salted roasted peanuts, chopped
Instructions:
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Start by making your ice cream. Blitz together all ingredients in a blender or processor until completely smooth, adding salt and maple syrup to taste. Feel free to add a touch more peanut butter, if you like!
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Spoon the mixture into silicone ice cream moulds, leaving a small amount of space at the top for the 'caramel'. Insert your lolly pop sticks, then place in the freezer to firm up for 20 minutes.
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In the meantime, make your caramel by blitzing together all ingredients in a blender until smooth, adding coconut milk one tablespoon at a time if you need to loosen the mixture (we added around 4 tbsp). Add salt to taste the mixture.
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Spoon the caramel over the top of the Peanut butter ice cream. Sprinkle over the chopped peanuts, then place back in the freezer to set overnight.
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Once ready to serve, gently melt the chocolate and coconut oil in a bain-marie. Stir until smooth. Remove ice creams from their moulds, then dunk in the melted chocolate and lay on a piece of baking paper to firm up.
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Eat immediately, or place back in the freezer until ready to enjoy!
