Ingredients

Ice Cream

• 1 cup regular coconut milk

• 1 cup coconut cream

• 1/3 cup rice malt syrup (or any other sweetener of choice)

• 1/2 cup Mayver’s Protein+ Peanut Butter

• 1 tablespoon vanilla extract

Caramel Sauce Ingredients:

• 1/4 cup coconut oil

• 1/4 cup coconut milk

• 2 tablespoons Mayver’s Smooth Peanut Butter

• 2 tablespoons maple syrup

• Pinch of salt

Method

1. Pour the coconut milk, coconut cream, rice malt, Mayver’s Protein+ Peanut Butter, vanilla and pinch of salt into a bowl and whisk until incorporated. Alternately you can blend all ingredients together in a blender.
2. Once combined, transfer to a bowl and chill in the freezer for at least one hour. Mix after an hour and return to freezer. Repeat this 2-3 times.
3. Chill the ice cream container you’ll be using in the freezer (separate to the bowl ice cream is currently in)
4. To make the caramel sauce, simply melt 1/4 cup coconut oil and coconut milk in a pan. Add in 2 tablespoons Mayver’s Smooth Peanut Butter with 2 tablespoons maple syrup. Mix to combine. Add a pinch of salt and taste.
5. Once your ice cream has firmed, scoop about 2-3 scoops into the container and spread out into an even layer. Drizzle 1/3 of the caramel on top.
6. Add another 2-3 scoops of ice cream and repeat the process until all the ice cream is used. Top with more caramel.
7. Use a spoon in figure 8 motions to create a marble effect. Cover and freeze for an hour or so.
8. Enjoy

Thanks to @healthfoodproject for the recipe