A protein packed vanilla cookie dough, nana ‘ice cream’ with caramel crunch pieces using PhD Woman Caramel Crunch bars and a coconut caramel sauce, this dessert or bedtime snack epitomises comfort food. Sorry if this recipe gets addictive 🙂
Ingredients (serves 2 generous portions or 4):
Cookie dough –
- 1 x 400g can chickpeas (in water), drained
- 2 scoops PhD Woman Exercise Support Vanilla Creme powder
- 1 tsp vanilla extract
- 1-2 tbsp almond milk
- 2 tbsp peanut flour (I used Sukrin)
Simply add the drained chickpeas, protein powder, vanilla, 1 tbsp of almond milk and the peanut flour to a high power blender and whizz up until thick and smooth. You may want to add the other tbsp of milk but you want to keep it thick. Transfer to a tub with a lid and chill in the fridge for at least an hour, to ‘set’.
Nana caramel crunch ice cream –
- 3 bananas, peeled, cut into chunks and frozen
- 1 tsp vanilla extract
- 1 scoop PhD Woman Exercise Support Vanilla Creme powder
- 2-3 tbsp coconut milk
- 2 x PhD Woman Meal Replacement Caramel Crunch Bars
Remove the banana chunks from the freezer 5 minutes beforehand, then place in a blender with the protein powder, vanilla extract and coconut milk. Blend well until smooth and creamy, then transfer to a plastic tub with a lid. Break the caramel bars up into small pieces, then stir into the ice cream so they are spread evenly. Freeze for at least 2 hours.
Caramel sauce –
- 250ml coconut milk
- 1 tbsp cornflour
- 2 tbsp date syrup (I used Beloved Date)
- ½ tsp caramel extract
Put the coconut milk and date syrup in a small pan and bring to just about boiling point. Mix the cornflour to a paste with a little water, then whisk in while cooking on a low-medium heat for a few minutes, until thickened. Remove from heat and stir in the caramel extract.
Cacao nibs, to decorate (I used Kaizen Living)
Ready to serve? While your caramel sauce is still warm, remove the nana ice cream from the freezer 5 minutes beforehand. Spoon some of the cookie dough into a bowl or sundae dish, scoop over some of the ice cream, then pour over some of the sauce and sprinkle over cacao nibs. DEVOUR!
Tip: I did this by accident, but I mixed in the leftover cookie dough AND remaining caramel sauce into the ice cream tub, which melted it all a little, and mixed well. I then kept it in the freezer – so now you have an AMAZING protein cookie dough caramel ice cream for when you’ve got a sweet craving!