by Lala's Plate
A creamy, dreamy blend of luscious vanilla, buttery toasted macadamias, and golden swirls of sticky‑sweet date caramel — powered by KAILO Vanilla Chai Protein for a nourishing treat.
Yields: 4–6 Serves
Ingredients
Ice Cream Base:
• 4 frozen bananas
• Coconut cream from 2 x 400ml cans full‑fat coconut cream (solid part only, freeze cans overnight, scoop off the top, and discard the liquid; you’ll get around 1 cup of thick cream)
• 2 scoops KAILO Vanilla Chai Protein
• 1 tsp vanilla extract
• 2 tbsp maple syrup
• Pinch of fine sea salt
• 1 cup macadamias, roughly chopped (toasted)
Date Caramel Swirl:
• 9 Medjool dates, pitted
• 2 tbsp tahini
• 1 tbsp maple syrup
• 1/2 cup hot water (add more if needed for consistency)
• 1/2 tsp vanilla extract
• Pinch of sea salt
Instructions:
1. Prepare the Ice Cream Base:
In a high‑speed blender, combine frozen bananas, coconut cream (solid part only), KAILO Vanilla Chai Protein, vanilla extract, maple syrup, and sea salt. Blend until thick, creamy, and smooth.
2. Start Freezing the Base:
Transfer the ice cream base to a freezer‑safe container and freeze for 1 hour to begin setting.
3. Make the Date Caramel:
While the base is chilling, blend the Medjool dates, tahini, maple syrup, hot water, vanilla extract, and a pinch of sea salt in a food processor or blender until smooth and sticky. Add more water if needed to reach a caramel‑like texture. Set aside.
4. Toast the Macadamias:
In a dry skillet over medium heat, toast the chopped macadamias for 3–5 minutes, stirring often, until golden and fragrant. Let cool.
5. Fold in the Good Stuff:
Remove the semi‑set ice cream from the freezer. Gently fold in the date caramel and toasted macadamias together, creating ripples and pockets throughout the mixture.
6. Final Freeze:
Return to the freezer and chill for another 2–3 hours, or until firm.
7. Serve:
Let sit at room temperature for 5–10 minutes before scooping. For an extra treat, top with more caramel and a sprinkle of toasted macadamias.
