For the ice cream –
- 1 1/2 cups full-fat coconut milk
- 1 cup nut butter (almond cinnamon butter by @sageandfolly)
- 3-4 tbsp maple syrup (to taste)
- 1 tsp vanilla paste/extract
- Salt, to taste (I used 1/2tsp)
- 1/2tsp cinnamon
For the caramel –
- 1/3 cup nut butter of choice (tahini works amazingly well, as does classic cashew butter - @sageandfolly )
- 1/4 -1/3 cup maple syrup (to taste)
- 2 tbsp coconut oil
- Coconut milk, to thin
- 1 tsp vanilla
- Large pinch sea salt
- Large handful chopped roasted and salted cashews or almonds (snickers usually uses peanuts but as they are technically a legume it is not paleo)
For the chocolate –
- 150g dark 70% chocolate cut into small chunks
- 1 tbsp coconut oil
Method:
- Blitz together all the ice cream ingredients in a blender until smooth, adding salt and maple syrup to taste. Feel free to add a touch more nut butter, 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 wooden pop sticks, then put them in the freezer for 1-2hrs.
- 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 (I added around 2tbsp – you want it pourable!). Add salt to taste.
- Carefully pour the caramel over the frozen ice cream. Sprinkle your chopped nuts on top and place in the freezer overnight.
- The next day gently melt the chocolate and coconut oil in a bain-marie (double boiler). Stir until smooth. Remove ice creams carefully 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. Get creative & decorate the magnums further!