Ingredients
Ice Cream
- 1 cup Cottage Cheese See notes for dairy free
- 1 cup Coconut Cream
- 1/3 cup Cashew Butter
- 1/3 cup Pure Maple Syrup
- 2 tsp Pure Vanilla Extract
Caramel filling
- 1/3 cup Creamy Peanut Butter Or cashew butter
- 2 1/2 Tbsp Pure Maple Syrup Room temp
- 1 Tbsp Coconut Oil Melted
- 1 Tbsp Collagen Optional for more gooeyness
- 1/2 tsp Pure Vanilla Extract
Chocolate coating
- 2 cups 70% Cacao Organic Vegan Bitter-Sweet Dark Chocolate Chips with Organic Stevia Bulk - Pascha Chocolate Co., To be deep enough for dipping
- 1 Tbsp Coconut Oil
Instructions
- Like an 8x8 pan with parchment paper
- Blend ice cream ingredients together, then pour into 8x8 pan, and freeze for 30-45 minutes
- Whisk caramel ingredients together, then dollop into 9 sections (since you'll be cutting into 9 ice cream bars, and you want the caramel filling in the centers)
- Lightly bang the pan against the counter to get the caramel to mix into the center (I found this easier at the 45min mark, so the ice cream isn't too hard yet but it doesn't sink all the way to the bottom either)
- Freeze for 4 more hours
- Melt chocolate & coconut oil in 30 second intervals until smooth
- Dip each ice cream square into chocolate and quickly drip off excess, then place on parchment paper, and back into the freezer for an additional 10 minutes until chocolate is hard
- Enjoy!!
Notes
To keep dairy free use my original recipe: 1 3/4 cup coconut cream (or sub some for dairy free Greek yogurt), 1/2 cup cashew butter, 1/3 cup maple syrup, 2 tsp vanilla . you will have extra caramel and extra chocolate (you want it deep enough to dip bars into). Extras can both be stored in the fridge for next time!