Dr. Coys Snickers Ice-cream Cake.

Have you ever seen anything like it?!
Try out this recipe this weekend to impress your guests!

 

 

 

 

 

 

What you need:

Ice cream:
3 ripe bananas
1 can full fat coconut milk (refrigerated over-night)
120ml peanut butter (we love Pip & Nut)
1 tsp vanilla paste (or extract)
pinch of sea salt

Middle layer:
½ cup raw crushed peanuts

Caramel filling:
6 fresh dates (pitted)
2 tbsp Dr.Coy’s Stevia Erylite
120 ml peanut butter
4 tbsp Dr.Coy’s Coconut Oil
1 tsp vanilla paste
a pinch of sea salt
½ cup coconut milk

Chocolate topping:
3 bars of your favourite Dr.Coy’s chocolate
1 tbsp Dr.Coy’s Coconut Oil

For decoration:
½ cup crushed raw peanuts (or hazelnuts)

 

What to do: 

Use a 9×19 cm load tin

Ice Cream:
Cover the cake tin with parchment paper so that the cake is easier to remove later.
Put the bananas, peanut butter, coconut milk and vanilla to the blender and blend until smooth.
Pour the ice cream mixture into the tin.
Crush the peanuts with a pinch of sea salt and place over the icecream.

Caramel filling:
Place all the ingredients into a blender but only half of the coconut milk. Blend until smooth.
Add more coconut milk to reach a desired level of creaminess.
Pour about half of the filling into the cake tin on the top of the ice cream.
Place the tin into a freezer for about 3 hours or until solid.

Chocolate topping:
Melt the Dr. Coys chocolate bars and coconut oil together in a bain marie (a bowl over a pot of hot water).

When the ice cream is solid remove the ice cream cake from the tin and place it onto a serving plate. Pour the rest of the caramel filling on top of the ice cream cake. Pour over the melted chocolate and sprinkle with crushed peanuts. Pop back in the freezer for at least 20min.
Let the cake defrost in the fridge for a bit before serving. Enjoy!

 

This is a show stopper at any dinner party. Be sure to share you creations with us @drcoys.