Salted Date, Cashew, and Chocolate Magnums
Ingredients
- 3/4 cup pitted Medjool dates
- 1/2 cup cashews, soaked for 2 hours and drained
- 2 tablespoons natural peanut butter
- 2 tablespoons coconut oil
- 2 tablespoons rice malt syrup
- 1 ripe banana
- 1/2 teaspoon good quality salt
- 50 grams dark chocolate
Preparation
Add all the ingredients to a high-speed blender and blitz until very smooth.
Spoon the mixture into desired ice cream moulds and insert popsicle sticks.
Freeze for a minimum of 4 hours.
Melt 50 grams dark chocolate and 1 teaspoon coconut oil in a heatproof bowl over simmering water and remove from heat.
Remove ice creams from the moulds, dip into the melted chocolate, and set on a lined baking tray, then transfer back to the freezer to set.
Once set, store in an airtight container in the freezer and eat straight from the freezer.
