Creamy Notella Peanut Butter Magnum Ice-creams

Notella Peanut Butter Magnum Ice-creams

Seriously considering a name change for this blog based upon the recent dedication to ice-cream recipes :)

Although, the summer weather certainly hasn't hit this part of the globe yet, it makes for pretty good photography conditions for shooting frozen desserts given that it's still quite chilly here! Well, that's my excuse and I'm sticking to it!

These nutty, chocolate-y, creamy ice-creams are a real treat. For any nutella or peanut lovers out there these are a must! I was pleasantly surprised how well the chocolate, hazelnut and peanut flavours paired together.

If you suffer from a specific nut allergy, feel free to play around with the recipe and interchange ingredients to suit your requirements. For example, you can substitute both the hazelnut and peanut butter with alternative ingredients such as sunflower seed butter, tahini, cashew butter or almond butter.

WHY MAKE THIS RECIPE?

• Plant-based and Vegan-friendly

• Indulgent and Delicious

• Super Creamy and Satiating

• Chocolatey and Nutty

• Great for kids

• Great for ice-cream lovers

• Easy to make

• Egg-free

• Dairy-free

• Cashew-free

• Free from animal derived products

• Gluten free (check labels of ingredients if you have a severe allergy/intolerance)

• Ingredients can be altered to suit those who suffer from specific nut allergies (see paragraph above)

THINKING OF TRYING THIS RECIPE?

As always I would love to see your recreations of this recipe. If you do give it a go be sure to tag me on your Instagram using @addictedtodates and #addictedtodates so that I can share your pictures in my stories!

I would LOVE to hear your feedback and see all your pictures. Have fun making it and I hope you enjoy it too x

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Notella PB Magnums

Serves: 4

Preparation time: 20 minutes

Set time: 6 hours

Total time: 6 hours 20 minutes

Equipment:

High speed blender

Silicone ice-cream moulds (to fit 4 ice-creams, I used magnum shaped ones by a brand called sIlikomart)

Wooden ice-cream sticks

INGREDIENTS

ICE-CREAM

1 can chilled coconut milk (use only the thick part from the top of the can)

1 cup vanilla flavoured soya yoghurt

1/4 cup maple syrup

1/2 cup hazelnut butter

1-2 tbsp cacao powder

TOPPINGS

8 tbsp peanut butter (I used deep-roasted 100% peanut butter)

300g vegan chocolate (melted)

Millet puffs

Dried rose petals

Chopped hazelnuts

INSTRUCTIONS

ICE-CREAM

1. Add all the ingredients for the ice-cream to your high speed blender and blitz until smooth and creamy.

2. You may want to scrape down the sides of the jug with a spatula throughout the process to make sure everything gets blended evenly.

3. Gently place an ice-cream stick into each mould.

4. Pour the ice-cream into the moulds, leaving space at the

top of each one to add the layer of peanut butter.

1. Place in the freezer to set for an hour

GARNISH

1. Spoon 2 tbsp of peanut butter on top of each ice-cream and place back in the freezer for 5 hours or until set enough to remove from the moulds.

2. Once ready, carefully remove the ice-creams from their moulds.

3. Coat each ice-cream with melted chocolate and sit on parchment paper to set.

4. Drizzle a little more chocolate on top of each ice-cream before decorating with the millet puffs, dried rose petals and chopped hazelnuts.

5. Serve immediately or store in the freezer in an airtight container.

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