Salted Vanilla Caramel Ice Cream Balls

“These ice cream balls are a must-have when it comes to outsmarting those unwanted store-bought ice cream cravings. This creamy treat is also free from processed ingredients, trans fat and dairy!” – Charissa Areington, Brand Ambassador Nuzest Asia

Serves 4

Ingredients

• 2 large ripe bananas
• 2 tablespoons granulated monk fruit sugar
• 1/2 teaspoon pink salt
• 4 large Medjool dates
• 2 servings of Nuzest Kids Good Stuff Vanilla Caramel
• 1 teaspoon vanilla extract
• 1 Nuzest Almond Vanilla protein bar
• 1/2 cup coconut cream (refrigerated overnight)

Ingredients for chocolate coating

• • 1/3 cup coconut oil
• 1/3 melted cacao butter
• 1/2 cup dark cacao powder
• 3 tablespoons monk fruit syrup
• 1 tablespoon Nuzest Clean Lean Chocolate protein
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 180°C.
2. Add the sliced bananas, monk fruit sugar, salt, dates, vanilla extract and Nuzest Kids Good Stuff Vanilla Caramel to a non-stick baking tray and bake for 15 to 20 minutes. Once baked, set aside and allow to cool.
3. Once the mixture is cooled, add it to a high-speed blender with the coconut cream and chopped Nuzest Almond Vanilla protein bar. Blend until a thick, smooth consistency is attained.
4. Pour the mixture into a silicone mould (any shape will work) and place it in the freezer for two hours.
5. To make the dark chocolate coating, mix the coconut oil, cacao butter, cacao powder, monk fruit syrup, Nuzest Clean Lean Chocolate protein and vanilla extract together in a bowl.
6. Remove the ice cream balls from the freezer and coat them with the dark chocolate mixture. Place the coated ice cream balls on a non-stick tray and place in the freezer for ten minutes to allow the chocolate to set before serving.

nuzest.sg

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This article first appeared in the October 2021 edition of Expat Living. You can purchase the latest issue or subscribe, so you never miss a copy!

Dinesh Ajith

Dinesh is a seasoned writer and editor with seven years of experience covering travel, restaurants and bars. His interests include film photography, cheesy 90s monster flicks, and scouring the island for under-the-radar craft beer bars.