Caramel, Peanut and Almond Ice Cream Bars by @le.renard.et.les.raisins

30 min

9 servings

🥜

230 g + 3 handfuls

Roasted unsalted peanuts

🥥

440 ml

Full-fat coconut milk

🍁

55 ml

Maple syrup

🍦

1 pinch

Vanilla powder

🧈

3 tbsp

Caramelized almond butter

🌴

200 g

Pitted dates

🍦

Vanilla extract

🍫

200 g

Dark chocolate

🧂

Fleur de sel

  1. Soak
    • Pitted dates
    • Roasted unsalted peanuts

    Before starting, soak the dates and the 225g of peanuts separately in two bowls of boiling water.

  2. Blend
    • Roasted unsalted peanuts
    • Full-fat coconut milk
    • Maple syrup

    Blend the drained peanuts with the coconut milk, maple syrup, vanilla and a pinch of fleur de sel until smooth.

  3. Pour

    Pour the mixture into a rectangular dish (20x26cm) lined with paper, and level the surface with a spatula.

  4. Set

    Leave to set in the freezer for at least 1 hour.

  5. Blend
    • Pitted dates
    • Caramelized almond butter
    • Full-fat coconut milk

    Prepare the refined-sugar-free caramel by blending the drained dates with 2 tbsp of caramelized almond butter, the coconut milk and the vanilla.

  6. Pour
    • Caramelized almond butter

    Pour the caramel over the frozen first layer, then add 1 tbsp of almond butter and the remaining peanuts, pressing them in lightly with a spatula.

  7. Place

    Place back in the freezer for 3-4 hours.

  8. Cut

    Take the dish out of the freezer 10 minutes before cutting the bars with a large knife.

  9. Melt
    • Dark chocolate
    • Fleur de sel
    • Roasted unsalted peanuts

    Melt the chocolate in a bain-marie and dip the bars in one by one, quickly sprinkling them with a little fleur de sel or crushed roasted salted peanuts.

  10. Serve

    Serve immediately or store in the freezer, taking the bars out 10 minutes before eating.

Caramel, Peanut and Almond Ice Cream Bars by @le.renard.et.les.raisins

30 min

9 servings

🥜

230 g + 3 handfuls

Roasted unsalted peanuts

🥥

440 ml

Full-fat coconut milk

🍁

55 ml

Maple syrup

🍦

1 pinch

Vanilla powder

🧈

3 tbsp

Caramelized almond butter

🌴

200 g

Pitted dates

🍦

Vanilla extract

🍫

200 g

Dark chocolate

🧂

Fleur de sel

Preparation Steps

  1. Step 1/10

    Before starting, soak the dates and the 225g of peanuts separately in two bowls of boiling water.

    🌴Pitted dates
    🥜Roasted unsalted peanuts
    🥣bowl

  2. Step 2/10

    Blend the drained peanuts with the coconut milk, maple syrup, vanilla and a pinch of fleur de sel until smooth.

    🥜Roasted unsalted peanuts
    🥥Full-fat coconut milk
    🍁Maple syrup
    🍦Vanilla powder
    🧂Fleur de sel

  3. Step 3/10

    Pour the mixture into a rectangular dish (20x26cm) lined with paper, and level the surface with a spatula.

    🥄spatula

  4. Step 4/10

    Leave to set in the freezer for at least 1 hour.

  5. Step 5/10

    Prepare the refined-sugar-free caramel by blending the drained dates with 2 tbsp of caramelized almond butter, the coconut milk and the vanilla.

    🌴Pitted dates
    🧈Caramelized almond butter
    🥥Full-fat coconut milk
    🍦Vanilla extract

  6. Step 6/10

    Pour the caramel over the frozen first layer, then add 1 tbsp of almond butter and the remaining peanuts, pressing them in lightly with a spatula.

    🧈Caramelized almond butter
    🥜Roasted unsalted peanuts
    🥄spatula

  7. Step 7/10

    Place back in the freezer for 3-4 hours.

  8. Step 8/10

    Take the dish out of the freezer 10 minutes before cutting the bars with a large knife.

    🔪knife

  9. Step 9/10

    Melt the chocolate in a bain-marie and dip the bars in one by one, quickly sprinkling them with a little fleur de sel or crushed roasted salted peanuts.

    🍫Dark chocolate
    🧂Fleur de sel
    🥜Roasted unsalted peanuts

  10. Step 10/10

    Serve immediately or store in the freezer, taking the bars out 10 minutes before eating.

Composition

Ingredients

Types

Nuts, Plant-based, Sweetener, Spices, Fruits, Sweets

Ingredients

Roasted unsalted peanuts, Full-fat coconut milk, Maple syrup, Vanilla powder, Caramelized almond butter, Pitted dates, Vanilla extract, Dark chocolate, Fleur de sel

Notes

Roasted unsalted peanuts (for the ice cream base, for the topping), Full-fat coconut milk (canned, or coconut cream, for the base, for the caramel), Vanilla powder (or vanilla extract), Caramelized almond butter (organic, split as 2 tbsp for caramel and 1 tbsp for topping per method steps), Pitted dates (for the caramel), Dark chocolate (dairy-free), Fleur de sel (for finishing, and a pinch in the base mix)

Allergens

Peanuts, Tree nuts, Soy

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free

Calories

310 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 26g, Fat: 20g, Fiber: 4g, Sugars: 18g

Nutritional Information

Minerals

Magnesium: 55mg, Potassium: 310mg, Iron: 1.3mg, Sodium: 90mg, Calcium: 35mg

Vitamins

Vitamin E: 2.5mg, Vitamin B3 (Niacin): 2.5mg, Vitamin B6: 0.1mg

Preparation

Time Information

Preparation

30 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

to inform

Appliances

to inform

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Summer Treat, Everyday Dessert

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Chewy, Crunchy, Frozen

Flavors

Sweet, Caramel, Nutty, Chocolate, Salty

Other

Price

Medium

Recommended Preservation

freezer

Preservation Infos

freezer : up to 1-2 weeks (store bars in an airtight container or wrapped individually,keep flat to preserve shape,take out 10 minutes before eating to soften slightly), room temperature : 10 minutes before serving (only for softening just before eating, do not leave out longer as the bars will melt)