Wednesday, 4 March 2015

Salted Caramel Protein "Magnums"

As soon as spring starts to peek its sunny, welcoming head round the corner, I start to crave ice cream. It doesn't take much, does it?

The second as I dream of long, lazy days in the garden (or on a beach - I should be so lucky), then the lure of Magnum ice creams grows ever stronger. Is there any girl in the world who doesn't love a good Magnum?

Thanks to this addiction, I set about creating a healthier version of my favourite chocolatey treat. Using Wheyhey protein ice cream (free from sugars and completely natural - guilt-free, hurrah!), these Salted Caramel Protein Magnums really hit the spot.

And don't they look amazing too...?

Made using a salted date caramel - because, let's face it, I have a love affair with the stuff - and coated in dark chocolate, these are my new go-to treat for Saturday nights. I just can't promise you that you'll stop at one...

Sam x


(Makes 2)
2 small tubs Wheyhey vanilla ice cream
3/4 cup Medjool dates, pitted and chopped and soaked in hot water for 2 hours
1 tbsp Lucy Bee coconut oil, melted
Sea salt, to taste
100g dark chocolate (85% or higher)
A further tsp coconut oil

1) Take your Wheyhey from the freezer and let it soften at room temperature for 5-10 minutes. Scoop it out and spoon into lollipop moulds, then place back in the freezer to firm up for a few hours.

2) In the meantime, make your salted date sauce by draining the dates and blitzing with the melted coconut oil. Add sea salt to taste and continue to blend until smooth. 

3) Take your lolly moulds from the freezer and, once warmed slightly, remove them from the mould and place on baking paper. Spoon the date caramel over one side of each ice cream, then place back in the freezer to set overnight.

4) In the morning, take out your ice creams, then gently melt the chocolate with the leftover coconut oil. Dunk each ice cream in the melted chocolate and allow to set, decorating with chopped nuts if desired. Enjoy!