Salted caramel protein ice cream

October 21, 2019

PREP 10/Mins
FREEZE 120Mins
SERVES 1-2/Serves

ICE CREAM

2 speckled bananas - previously sliced and frozen
4-6 pitted deglet noor dates (or 2-3 large medjool dates) 
1 heaped tablespoon almond butter (or other nut butter, but the flavor will change)
1/2 cup full-fat canned coconut cream (chilled overnight in the fridge; choose a can with ~90% coconut for best results)
1/2 teaspoon vanilla extract
1 1/2 servings (37.5 g) Two Islands salted caramel protein
2 teaspoons Two Islands vanilla collagen beauty powder (optional) 
Generous pinch or two salt (add to taste based on desired salted caramel flavor) 

 

CARAMEL SAUCE

1 1/2 tablespoons almond butter (or other nut butter, but the flavor will change)
1 1/2 tablespoons maple syrup
2-4 teaspoons water, as needed for thinning 
Pinch or two salt (to taste)

 

COCNUT WHIPPED CREAM

1/3 cup full-fat canned coconut cream (chilled overnight in the fridge; choose a can with ~90% coconut for best results) 
1/4 teaspoon vanilla extract
Powdered sugar or stevia/erythritol to taste (optional, add if you'd like more sweetness)

 

OPTIONAL TOPPINGS

Chopped caramel protein bar
Protein granola 
Chopped gooey dates
Sliced banana 

1. Make the ice-cream by placing all of the ingredients in a high-speed blender and pulsing/blending until well incorporated and creamy (some visible date fibers are natural). Taste and add a pinch or two more salt for a stronger salted caramel flavor, or 1-2 more dates or teaspoons of maple syrup for a tad more sweetness. If it's not combining well, add a small dash or two milk as needed.

2. Pour mixture into a freezer-safe container and freeze for 1-2 hours for a soft-serve like consistency, or 3-5 hours for a more solidified ice-cream. Allow to thaw slightly (~20-30 minutes) if it's fully frozen before scooping out.

3. As you wait for the ice-cream to freeze or thaw, prepare the other layers. Make the caramel sauce by combining the almond butter, syrup, and a pinch or two of salt in a small bowl. Thin it slightly with 2-4 teaspoons water.

4. To make the coconut whipped cream, use a standing mixer to whip the chilled cream, vanilla extract, and sweetener (if using) for 1-2 minutes until thickened up. Add a dash or two milk as needed if the cream is very solidified. Set in the fridge until you are ready to make the sundae. 


5. Place your serving glass in the freezer for a few minutes before constructing the sundae.
Layer the ingredients together as desired and enjoy immediately. The ice-cream is best consumed within 1-2 days, but should keep in a tightly-sealed container in the freezer for longer. 

About the author

This recipe was created for Two Islands by Meg Silsby of @itswhollyum