Ultra creamy, protein packed vegan ice cream with a generous dollop of hot chocolate sauce?Yup it's a dream come true for sure. This Salted Caramel Protein Ice Cream is not only super easy to whip up but it contains a solid 18g of plant based protein per serving. Which means it also makes a killer post workout snack!
This recipe is so versatile that you can mix it up to suit your tastes - reduce the coconut sugar for a less sweet ice cream or increase the nut milk for a soft serve style delight. And... if you don't fancy ice cream you can make a super delicious protein mousse! Simply pour into ramekins and place into the fridge and leave to set. Simples!
And here's the coolest part. Unlike almost every other vegan ice cream on the planet, this one contains no frozen bananas! Don't get me wrong... I love bananas as much as the next gal. But sometimes it's nice to get a little variety in your frozen dessert ingredients!
Recipe: Salted Caramel Protein Ice Cream with Hot Chocolate Fudge Sauce
400ml can of coconut milk
50-75g of coconut sugar (depending upon how much of a sweet tooth you have!)
150g cacao butter
3 scoops Salted Maca Caramel PERFORM
Generous pinch of sea salt
200ml almond / cashew milk
For the hot chocolate fudge sauce:
1 cup nut milk
1/2 cup cacao powder
1/4 cup coconut sugar
1 tbsp coconut oil and 1 tbsp cacao butter (or 2 tbsp vegan butter)
1. In a heavy saucepan combine the coconut milk and powdered coconut sugar and bring to a boil. Reduce and simmer for 15-20 minutes, then remove the pan from the heat. Leave to cool for 5 minutes.
2. In a high speed blender add your cacao butter, cashews, and PERFORM. Pour over your coconut milk mix. Blend on a low speed until the ingredients have combined. Scrape down the sides then blend on high. Gradually pour in your milk until and blend until smooth.
3. Cover with cling film, pressing the cling film onto the surface of the mixture. This will help to prevent a 'skin' form forming. Place in the refrigerator and leave to cool completely.
4. Freeze the mixture in your ice-cream maker according to the manufacturer's instructions. Alternatively transfer to a container and place into your freezer. Remove and stir every 20 minutes until set.
5. Now it's time to make the hot chocolate fudge sauce! In a heavy saucepan combine all of the ingredients except for the coconut oil and cacao butter and bring to a boil. Reduce and simmer for 10-15 minutes until thick, then remove the pan from the heat.
6. Stir in your coconut oil and cacao butter until smooth and glossy. Pour immediately over the ice cream or leave to cool completely before refrigerating.