Healthy, vegan friendly, simple

Salted caramel ice cream seemed like the right thing to do .
Because salted caramel is life. 
But of naturally, I couldn ’ thyroxine good make any old salted caramel frosting cream. It had to be healthy, made from unharmed foods and besides superintendent duper simple.

And this recipe is JUST THAT and indeed a lot more !

In fact, I normally schedule my recipes a few weeks in advance but when I made this last workweek I had to re-shuffle my recipe calendar to get it to you ASAP. And I know you will thank me for it !
For those of you who read last week ’ sulfur article on perfect eating, or any other post I ’ ve always written, you will know that my philosophy on food and health is 80% healthy, 20% indulgent. I would consider this salt caramel as suit somewhere neatly between goodly and indulgent, not quite amply making it to either side. slenderly indulgent because this ice cream does contain natural sugars found in whole foods, but decidedly healthy as it is created using lone solid foods .
It’s also dairy free and vegan friendly.
I besides recently received a Thermomix from my conserve ( best husband EVER ) and I know good how popular they have become. You don ’ t need a Thermomix for this recipe ( just a in truth good blender ), but I ’ ve included instructions below just in case you have one .
As with all my recipes, if you don ’ t have all the ingredients don ’ thymine tension. All ingredients can be found at your local supermarket and some can be swapped out for others .

• Coconut milk – can be swapped for any dairy free milk HOWEVER I highly recommend sticking to coconut milk due to the creamy texture and flavour provided.
• Tahini – can be swapped for nut butter OR left out entirely (adding more dates) HOWEVER again I would highly recommend sticking to tahini as it totally makes the salted caramel.  For this recipe I’ve used hulled tahini but you can also use unhulled.
• Himilayan salt – can be swapped for table salt.  Himalayan salt contains trace minerals that aren’t always found in table salt so if you are looking for a healthier option this is it!

The remaining ingredients are decidedly key to this salted caramel methamphetamine skim .
Because it ’ s a fence artist’s model I would suggest indulging mindfully, taking into consideration helping sizes and the suggest servings ( serves 2-4 people ) .
I hope you enjoy this badly delicious salted yellowish brown ice cream angstrom much as my family did !

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Salted caramel ice cream | Dairy unblock Thermomix and conventional method

Print Prep prison term 40 mins cook clock 5 mins total time 45 mins generator :

Pretty Wee Things

Serves :

2-4

Ingredients

• 165ml coconut milk (one small can)
• 280g banana, frozen (approximately 3 medium sized RIPE bananas)
• ½ cup dates, pitted
• ¼ cup boiling water
• ¼ cup room temperature water
• 1 tbsp hulled tahini
• ⅛th tsp himalayan pink salt, finely ground

Instructions

1. Prepare a medium sized loaf tin/deep dish pan by lining with baking paper;
2. Add the banana and coconut milk to a high powered blender and blend for approximately 1 minute, or until smooth and creamy;
3. Pour the ice cream mixture into the lined loaf tin and set aside;
4. In a pot, add the dates and ¼ cup of boiling water. Reduce temperature to medium heat and stir until the dates have softened and the water has evaporated;
5. Reduce to LOW heat and add the tahini. Continue to stir, carefully adding the second measurement of water one tablespoon at a time. Continue to add water and stir until the mixture is a creamy consistency (not too runny, not too firm). If necessary (if the dates have not broken down from the heat) place the mixture into a clean blender and blend until smooth (practice extreme caution as the mixture will be hot);
6. Add the himalayan salt and stir through;
7. Place large tablespoon amounts of the salted caramel on top of the ice cream mixture and using a butter knife, swirl the salted caramel through the ice cream;
8. Cover with cling film or more baking paper and place in the freezer for at least 30-60 minutes or until set;
9. Scoop and serve immediately from freezer.

3.5.3208

SALTED CARAMEL ICE CREAM – THERMOMIX METHOD

• Prepare a medium sized loaf tin/deep dish pan by lining with baking paper;
  Add the banana and coconut milk to the Thermomix bowl.  Place the lid WITH MC on and set 30sec|speed 10.  If necessary, scrape down the sides after 30 seconds and set for a further 10sec|speed 10.
• Pour the ice cream mixture into the lined loaf tin and set aside.  Rinse the bowl and place the dates and 1/4 cup boiling water into the bowl and set to 3 mins|100degrees|speed 3, MC on.
• Add the tahini and set Thermomix for 1 minute|90degrees|speed 1, MC OFF, carefully adding the second measurement of water one tablespoon at a time through the MC hole. Continue to add water until the mixture is a creamy consistency (not too runny, not too firm).
• Remove bowl and dd the himalayan salt, stirring through with the spatula;
  Place large tablespoon amounts of the salted caramel on top of the ice cream mixture and using a butter knife, swirl the salted caramel through the ice cream.
• Cover with cling film or more baking paper and place in the freezer for at least 30-60 minutes or until set.
• Scoop and serve immediately from freezer.

source : https://nutritionline.net
Category : Healthy