Salted Caramel Ice Cream | Minus the guilt trip that usually goes with it
Today we’re proving a point that naughty-tasting treats don’t ACTUALLY have to be naughty.
Yes, we’ve tracked down a salted caramel ice cream recipe that gives you permission to treat yourself without the nasties, refined sugar or guilt trip that too often come with store-bought variants.
The only question that remains is whether you’ll want to share these frozen treats with your tiny humans once you had a first taste test.
The only ingredients that make an appearance could be right at home in a wholefoods store. Simply pop them in your high-speed food processor and stay tuned for the goodness to unfold.
Now all you have to do is decided whether to use your Frosties, Tubies or Poddies for this decadent number. All of them work a treat. What it comes down to is your personal preference.
Thankfully all of them can be popped into the dishwasher once you’ve devoured the last ice pop. Whatever shape or form it may take in your house.
Ready, set, let’s get salty!
Makes 6 | Prep 5 minutes
Ingredients
- 85 g (1/2 cup) medjool dates, pitted equates to 4 dates
- 60 ml (1/4 cup) honey
- ½ tsp vanilla extract
- pinch of salt
- 435 ml (1 3/4 cups) cream
Method
Place dates, honey, vanilla, salt and 60 ml (1/4 cup) cream into a high-speed food processor and blitz until almost smooth.
Add the remaining cream to the caramel mixture and stir to combine.
Pour into Frosties and place in freezer for at least four hours.
