Ingredients:

Ice Cream

• 1 can of Coconut Milk
• 6 tbsp Cashew Butter (can sub peanut, almond, etc)
• 1/4 cup Maple Syrup (more if needed)
• 1/4 cup of Spacemilk
• 1 tsp Vanilla + Pinch of Sea Salt

Carmel Layer (optional)

• 1/2 cup of Peanut Butter
• 1/4 cup Maple Syrup
• 2 tbsp Melted Coconut Oil
• 1/2 tsp Vanilla
• Handful of Chopped Peanuts

Coating:

• 1.5 cups of Chocolate Chips

Instructions:

1. In a blender, blend the icream ingredients until smooth. Taste & adjust the sweetness as you'd like.
2. We used a candy mold, but you can use an ice cube tray or any other mold you have. You can also pour the mixture into a lined loaf pan & cut into bars later, but they don't turn out as perfect.
3. Pour the mixture into the molds & freeze them for an hour or two, until they're firm to touch.
4. Mix together the caramel ingredients.
5. Spread a thin layer on top of each one & return to freezer for another 30min-1hr. You can pour the chocolate over top or dunk the ice cream bars entirely.
6. Place the dipped bard on a lined cookie sheet & freeze until ready to eat!