The sun has come back to London! I love a choc ice as much as the next person but when I’m in the mood for a grown up popsicle and something refreshing, I grab a bottle of white wine and get inventive.
Any hint of sun is an excuse to eat ice cream amirite?! And luckily for us Londoners, the ghosts of awful summers past are cutting us some slack and giving us plenty to be grateful for this year. When I have a craving for something sweet and creamy but can’t face a bit of dairy, this is my go to make-at-home solution. Also – did I mention that it is made with an award winning date butter???
1 cup tinned drained chickpeas, washed and rinsed
225g D8 Made Original Date Butter
110g smooth (sweetened) peanut butter
1 teaspoon vanilla extract
400ml coconut milk
1/4 tsp salt
50g crushed pistachios to serve
100g melted white & dark chocolate to serve
100g mixed berries to serve
Add chickpeas, nut butter, vanilla extract, coconut milk and 150g of D8 Made Original Date Butter to a mixer and blend for 30 seconds
In a separate bowl, mix remaining 75g date butter & salt until well mixed
Pour half of the chickpea mix into a L:255 x W:143 x H:66 loaf tin
Add half of the salted caramel mix to the chickpea mix in the loaf tin and distribute down the centre
Pour the remainder of the chickpea mix over the mix in the loaf tin
With the remaining salted caramel, distribute over the top of the ice cream mix
Place the mix in the freezer overnight
Serve in a bowl or in cones topped with melted chocolate or pistachios and fresh berries & enjoy!
Servings: 10 Amount per serving (excluding toppings)