What you need:
For the ice cream:
- 1 1/2 cups tinned full-fat coconut milk
- 1 cup + 2 tbsp Meridian Signature Roast Silky Smooth Peanut Butter
- 3-4 tbsp maple syrup (or to taste)
- 1 tsp vanilla paste
- Pinch salt, to taste (I used 1/4 tsp, but add a small bit at a time)
For the caramel:
- 1/3 cup Meridian Signature Roast Silky Smooth Peanut Butter
- 1/3 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
Makes 10 mini ice creams
Instructions:
- 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 of the Signature Roast if you like!
- 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.
- 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.
- Spoon the caramel over the top of the Signature Roast Peanut Butter ice cream. Sprinkle over the chopped peanuts, then place back in the freezer to set overnight.
- 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.
- Eat immediately, or place back in the freezer until ready to enjoy!