It’s always warm enough for ice cream somewhere in the world, am I right? That’s why I’m posting this recipe, that I actually created back in August, even though it’s November, hehe. Honestly though, you can eat ice cream year around. The only negative consequence is that you might just need to curl into a ball and cover yourself in a blanket afterwards. In my opinion, eating Frill’s ice cream definitely is worth getting cold!
Anyhow, I’m in looooove with this recipe, as it combines two of the bets things in the world, Snickers and ice cream (more exactly Frill). Like, who can say no to delicious ice cream topped with gooey decadent date caramel, chocolate and peanuts? Plus, what better way to top caramel and chocolate ice cream than with more chocolate and caramel? There is no better way!
In case you haven’t heard of Frill before, it’s this amazing UK-based ice cream company. They launched their products in Sweden, where I live, around two years ago or so, and (as you who follow me on Instagram (@the_veggienator) already know) I’ve been hooked since then. Anyhow, what makes them special is that all their ice creams are basically frozen smoothies in the form of scrumptious ice cream. How cool isn’t that? HOWEVER, if you’d still like to try this recipe, and can’t buy it where you live, you can easily substitute the Frill ice cream with equal amounts of you favourite ice cream or even nice cream!
Decadent Snicker Caramel and Chocolate Ice cream Bites with Frill ice cream
[Vegan, healthy, whole food, refined sugar-, gluten-, oil-free, fruit sweetened]
Serving 12 pieces
- 100g / 3,5 oz pitted dates
- 2 tbsp peanut butter
- 3 tbsp water
- A generous pinch of salt
- 1/2 tsp vanilla essence
- 1/2 pint of Intense Chocolate Frill(Or 250ml Chocolate nice cream or other ice cream of choice)
- 1/2 pint of Nutty Caramel Frill (Or 250ml caramel nice cream or other ice cream of choice)
- 50g / 1,75 oz peanuts
- Melted chocolate for topping
- Start with lining a square pan of choice with plastic wrap. Take out the ice cream to thaw a little, so they’re a little bit easier to handle.
- In a food processor mix the dates, peanut butter, water, salt, and vanilla smooth.
- Out of the pint, scoop out half of the caramel ice cream, transfer to the pan, and spread out into an even layer. Repeat the process for the chocolate ice cream. I recommend letting the layer harden in the freezer for a while before proceeding.
- Transfer the caramel to the pan with the ice cream layers, and evenly spread into a layer. Finally top with a handful of peanuts and optionally melted chocolate. Let set completely in the freezer, cut up and enjoy!