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:

  1. 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!
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6.  Eat immediately, or place back in the freezer until ready to enjoy!
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