Your favorite frozen aisle ice cream treat gets a homemade twist.
20 Medjool dates, pitted and soaked
1 vanilla bean
1 cup salted, roasted peanuts
? cup dairy-free chocolate chips
? cup peanut butter
? cup almond meal
? cup ground flaxseeds
1 quart vegan vanilla ice cream
2 cups cocoa powder
? cup coconut oil
1 Tbsp maple syrup (optional)
Agave to taste
1.) In a medium-sized heatproof bowl, add the pitted dates and cover with boiling water. Let soak for at least 30 minutes to soften. Drain dates and reserve the water. Tip: You can peel the outside skins off the dates for an even smoother caramel.
2.) In a food processor, blend the dates and the sea salt. Cut the vanilla bean lengthwise down the center on one side. Using the back of the knife, scrape the inside seeds of the vanilla bean out and add it to the food processor. Pulse, adding 1 tablespoon at a time of the reserved warm water, until it turns into a smooth paste, about 5?6 tablespoons.
3.) Transfer half the date paste back to the soaking bowl, and the other half of the paste to another bowl.
4.) To one of the bowls with date paste, add the salted roasted peanuts, and combine. Set aside.
5.) In a medium bowl, melt the chocolate chips and the peanut butter in the microwave, or over a double-boiler. Add the almond meal and flaxseeds and stir until completely combined.
6.) In a square 9x9 baking dish, cover the bottom with enough plastic wrap so that it comes up over the sides of the baking dish. Press the crust into the bottom of the pan until there is a thin, even layer of crust. You may need to work it to get it to reach all the edges.
7.) Add the ice cream over the crust and smooth it out so it's an even layer. Working quickly, top it with the cooled date and peanut mixture, smooth it out, and press another sheet of plastic wrap over the top. Then place it back in the freezer to set up, about 2 hours.
8.) In another medium bowl, add the cocoa powder, and add the coconut oil...