Now that we are into May (although, honestly, I have no idea how that happened so fast! Where did it creep up from…?), ice cream season is almost upon us.
There have been glimpses of beautiful, scorching hot days already – for me, a sign that I needed to start making ice creams once more!
These delicious Snickers Peanut Butter Magnum Ice Creams are a recipe in collaboration with my friends at Meridian Foods.
They are made with their delicious new nut butter – a superfoods edition blend of peanut butter and tigernut. And, let me tell you, it is delicious!
Anyway, with ice cream season now here (hurrah!), I thought their new nut butter would be the perfect addition to these delicious Magnum style ice creams.
Made with a creamy, vegan peanut butter and tigernut ice cream and topped with a thick nut butter caramel, roasted and salted peanuts and luscious dark chocolate, I challenge you not to fall in love with them yourself…
In fact, it’s a hard job to not devour the lot in one go!
And, when they look this delicious, who could really blame you?!
If you want to make some, I recommend making a batch for you AND a batch for the kids. Don’t say I didn’t warn you…!
Snickers Peanut Butter Magnum Ice Creams
- For the peanut butter ice cream –
- 1 1/2 cups tinned fulll-fat coconut milk
- 1 cup (plus up to 2 tbsp more – to taste) of peanut butter (I used Meridian Superfoods Edition Peanut & Tigernut Butter)
- 3-4 tbsp maple syrup (to taste)
- 1 tsp vanilla paste
- Salt, to taste (I used 1/4 tsp, but add a pinch at a time)
- For the caramel –
- 1/3 cup nut butter of choice (tahini works well, as does cashew butter and peanut butter – I used Meridian)
- 1/4 -1/3 cup maple syrup
- 2 tbsp coconut oil, melted
- Coconut or oat milk, to thin
- 1 tsp vanilla extract
- Large pinch salt, to taste
- Large handful chopped roasted and salted peanuts
- For the chocolate –
- 150g dark chocolate, cut into small chunks
- 1 tbsp coconut oil
- Start by making your ice cream. Blitz together all ingredients in a blender or processor until completely smooth, adding salt and maple syrup to taste. Feel free to add a touch more peanut butter, if you like!
- Spoon the mixture into silicone ice cream moulds, leaving a small amount of space at the top for the ‘caramel’. Insert your lolly pop sticks, then place in the freezer to firm up for 20 minutes.
- 3) In the meantime, make your caramel by blitzing together all ingredients in a blender until smooth, adding coconut milk one tablespoon at a time if you need to loosen the mixture (I added around 4 tbsp – you don’t want it thin, just pourable!). Add salt to taste to the mixture.
- Spoon the caramel over the top of the ice cream. Sprinkle over the chopped peanuts, then place back in the freezer to set overnight.
- Once ready to serve, gently melt the chocolate and coconut oil in a bain-marie. Stir until smooth. Remove ice creams from their moulds, then dunk in the melted chocolate and lay on a piece of baking paper to firm up.
- Eat immediately, or place back in the freezer until ready to enjoy!