I'm so, so glad that I finally worked up the courage to use them, and I'm over the moon with how these turned out!! They are delicious, and made with healthy ingredients. We will definitely be making them more and more as we head into this summer weather! Bring on the December heat.
Yum, yum, yum. Definitely give this one a go. You'll need Silicone Ice Cream Moulds, and wooden sticks.
INGREDIENTS
Snickers Ice Cream:
1 Large Banana
1 cup of cold solid Coconut Cream
3 tablespoons of Natural Peanut Butter
1 tablespoon of Honey
1 tablespoon of Maple Syrup
1 tablespoon Cocoa or Raw Cacao
1 teaspoon of Vanilla Extract
Pinch of Salt
Chocolate Sauce:
1 tablespoon of Coconut Oil (melted)
1 1/2 tablespoons of Cocoa or Raw Cacao
1 tablespoon of Maple Syrup
1 tablespoon of Honey
Pinch of Salt
Topping:
Crushed Peanuts
These are super easy to make, but there is some time involved, because you'll need the Ice Creams to set before you can remove them from your moulds. Okay, here goes.
Get out your silicone moulds, and pop the little wooden sticks in. If you've bought the moulds from the TM Shop, and it's your first time using them, you'll notice that the spot where you insert the wooden sticks is thinly sealed. Just get a sharp knife and carefully poke a small hole through, just enough so that you'll be able to insert your wooden stick.
Blend up all your Ice Cream ingredients really well, until it's smooth. I used my Thermomix, but you can use a high speed blender or food processor. Once blended well, pour your mixture into 6 silicone moulds. As a general rule, I like to put the silicone moulds on top of a thin chopping board before filling them, just to make transferring them to the freezer that little bit easier. This should fill them up just about perfectly! Pop the Ice Creams into the freezer overnight.
Once they have hardened up, remove them from the moulds carefully and pop them on a tray or chopping board lined with baking paper. Then pop them back into the freezer until your Chocolate Sauce is ready for drizzling.
Mix together your Chocolate Sauce ingredients. If your coconut oil is solid, put it in a little milk pan over the stove on low heat to melt it. Once melted, remove it from the stove and add the rest of the ingredients, mixing them together to combine.
Keep stirring it until you find a good sauce thickness for drizzling over the Ice Creams. As the sauce cools, it thickens up. If it gets too thick, pop it back on heat for a minute, to thin it out a little. When you let it run off your spoon, you want it to be like a thick honey texture.
Once you're happy with the thickness, take your Ice Creams out of the freezer. Drizzle your sauce over the Ice Creams, in any way you like. Depending how much you want to cover them, you might have some sauce left over. Sprinkle on your Crushed Peanuts, and pop your Ice Creams back into the freezer for 5 - 10 minutes.
Handy tip - you can just pour out any left over sauce onto a tray lined with baking paper and pop it in the freezer for 5 - 10 minutes. YUM.
Alyce Alexandra has heaps of nifty little accessories and some great recipes. Definitely go check her out, and get yourself something.
Some things on my list are:
- Dariole Moulds (I am already dreaming up the possibilities with these ones!)
- Heart Ice Cream Moulds
- TM Blade Brush (This one would seriously be so handy!!)
- Bar Moulds
- Spoon Spatula (Again, SO handy!)
- Appliance Mat (I'm always nervous about protecting my Thermo scales!)
- Linen Apron (I've always wanted a cute linen apron!)
Okay. Go get started! I want to see your finished Ice Creams, so tag me! X
- A M Y D A V I S
