Time: 20 minutes plus overnight chilling
For the Caramel:
- 60g smooth runny peanut butter
- 1 tbsp Vita Coco coconut oil, melted
- 1 tbsp maple syrup
- Pinch of salt
For the Ice Cream:
- 330ml Vita Coco Pressed Coconut Water
- 1 large banana (140g)
- 220g coconut cream*
- 60ml maple syrup
- 2 medjool dates, pitted
- 1 tbsp espresso or coffee powder
- 1 tsp vanilla essence
- Pinch of salt
- 1-2 tbsp crushed cookies
- 100ml vegan whipped cream
- Fresh blueberries
- Melted chocolate
- Crushed cookies
- The day before: pour the Vita Coco Pressed Coconut Water into ice cube trays and freeze overnight. Also slice the banana and freeze overnight.
- Make the caramel by stirring together all the ingredients till runny and pourable.
- Line a loaf tin with parchment paper ready for the ice cream. Add the frozen Vita Coco Pressed Coconut Water cubes to a blender with the frozen banana, coconut cream, maple syrup, dates, coffee powder, vanilla and salt. Blend till really thick and creamy.
- Pour into the loaf tin and swirl on half the caramel. Top with the crushed cookies and cover tightly with wrap (I like to cover it twice). Freeze overnight till set.
- Allow the ice cream to thaw for 20 minutes and then use a warmed ice cream scoop to scoop the Coffee Caramel Ice Cream into glass jars for the sundaes.
- Layer the ice cream with some vegan whipped cream and fresh blueberries and top with the remaining caramel, melted chocolate, crushed cookies and some sprinkles. Enjoy straight away.
- The ice cream will keep in the tin for 2-4 weeks, wrapped well.
*coconut cream: chill a full-fat tin of coconut milk overnight then scoop off the solid part ONLY and weight 210g.