Ingredients

The following ingredients have 6 Servings
  • 14 oz (400-ml) can full-fat coconut milk ((refrigerated overnight))
  • 3 ripe bananas
  • 1/2 cup (120 ml) peanut butter
  • 1 teaspoon vanilla extract
  • Handful of raw peanuts
  • Pinch of sea salt
  • 1/2 cup (120 ml) peanut butter
  • 10 fresh dates (, pitted)
  • 4 tbsp extra virgin coconut oil
  • 2/3 cup (160 ml) full-fat coconut milk
  • 1/2 teaspoon vanilla extract
  • Pinch sea salt
  • Chocolate sauce frosting ((pg. 182 in N'Ice Cream), or use your favorite)
  • Crushed hazelnuts (, for garnish)

Instruction

  • Line a 3.5 x 7.5-inch (9 x 19-cm) loaf pan with parchment paper. Set aside.
  • Open the coconut milk can and scoop the thick white cream into a blender. Add the bananas, peanut butter, and vanilla and blend until smooth.
  • Pour the ice cream mixture into the prepared loaf pan.
  • In a small bowl, mix the peanuts with the salt, scatter the mixture on top of the ice cream, and set aside.
  • Combine all the caramel filling ingredients in a blender and blend until smooth, adding more water if needed to achieve the consistency of a smooth caramel sauce.
  • Pour about half the caramel filling over the ice cream. Reserve the remaining caramel filling. Place the pan into a freezer for about 3 hours, or until solid.
  • Remove the ice cream cake from the pan and place it onto a serving plate.
  • Pour the reserved caramel filling on top, then pour the chocolate frosting over the caramel sauce. Sprinkle with some crushed hazelnuts. Let the cake thaw slightly (this will make it easier to cut), serve, and enjoy!