Description
Delicious gluten-free ice cream dessert to satisfy any sweet tooth craving.
Ingredients
- ½ cups Cashews
- 1-½ Tablespoon Maple Syrup, Divided
- ¼ cups Vanilla Ice Cream
- ¼ cups Peanut Butter
- 2 dashes Cinnamon
- 1 dash Salt
- 2 Tablespoons Coconut Oil
- 1 Tablespoon Cacao Powder
Preparation
For the crust, blend cashews (I use a Vitamix) into a fine powder. Add 1/2 tablespoon syrup. Blend until well combined. Press into the bottom of a lined dish (I don’t worry about crust sides or perfection).
Scoop ice cream onto crust. (I do not recommend mashing together for aesthetic purposes. Trust me, it melts.) Use as much as desired. Layer peanut butter over ice cream, however much desired. Place in freezer while making last layer.
For the chocolate layer on top, melt coconut oil over low heat. Take off heat. Add cacao powder and remaining 1 tablespoon maple syrup. Stir well. Pour, or spoon for more even dispersing, over the peanut butter layer. Let sit in freezer for 5 to 10 minutes before consuming.
