Caramel Popsicles with Peanut-Butter Topping
Ingredients
- 1 frozen banana
- 100 g/3.5 oz (dark) almond butter (or cashew butter)
- 150 g (5.3 oz) soy or coconut yoghurt
- 3 pitted Medjoul dates
- 3 tbsp. maple syrup
- 1 tsp. ground vanila or 2 tsp. vanilla extract
- 200 ml (0.8 cups) plantbased milk
For the topping
- 70 g (2.46 oz) cocoa butter
- 1-2 tbsp. peanut butter
- 2 tbsp. maple syrup
- 3 tbsp. cocoa nibs
- 3 tbsp. chopped unsalted pistachios
Instructions
- Peel the banana, cut into pieces and freeze overnight.
- Blend frozen banana chunks, almond paste, soy yoghurt, the pitted Medjoul dates, 3 tbsp maple syrup, 1 tsp ground vanilla and the plantbased milk in a high speed blender till smooth and creamy. Pour the cream into the ice moulds and let the ice set for about 6 hours.
- Melt the cocoa butter over a water bath and mix with peanut butter and maple syrup. Rinse ice moulds briefly with hot/warm water, carefully remove ice from the moulds, dip into glaze and sprinkle with cocoa nibs or chopped pistachios.
- Place ice on baking paper and let it cool down immediately in the freezer. It is best to keep ice cream wrapped in butterbread paper in a storage box.
Tried this recipe?Let us know how it was!