Ingredients

Caramel 

½ cup Mayvers Hulled Tahini 

1 tbsp date syrup

8-10 salt grinds of himalayan salt

1 tsp vanilla extract

2 tbsp rice malt syrup

1 tbsp Mayver’s Smooth Peanut Butter

Ice Cream 

400ml can coconut cream

½ cup natural cashews

¼ cup rice malt syrup

2 tsp vanilla extract

¼ cup vanilla protein powder

Outer Layer

200g vegan dark chocolate

Mayvers Smooth Peanut Butter 

Method

1. Combine all caramel ingredients in a saucepan and continuously stir for 3 minutes on a low heat. Remove the caramel from the heat and spoon 3 teaspoons of caramel into each of the ice cream moulds and spread out to evenly coat the bottom of the mould. Set moulds aside.
2. In a food processor combine all ice cream ingredients and blend well. Pour the mixture to fill the rest of the ice cream mould and freeze for a minimum of 6 hours.
3. Once the ice creams are completely set, prepare a baking tray lined with baking paper. Melt the dark chocolate and dip each of the ice creams so the whole ice cream is covered in chocolate. Lay the ice creams out on the baking tray and drizzle Mayvers Peanut Butter on top to decorate. Store in the freezer and enjoy !!

Delicous summer recipe by @alisha.isaacs