1. Soak the cashews:
Place the cashews in a bowl and cover them completely with cold water. Soak for at least 4 hours, ideally overnight (8–12 hours). Drain in a sieve and rinse thoroughly with fresh water.
2. Blend the ice cream layer:
Add the drained cashews to a high-speed blender with coconut milk, agave syrup, peanut butter, vanilla extract, and soy or coconut yogurt. Blend until completely smooth and creamy, scraping down the sides of the blender as needed.
3. Freeze the first layer:
Pour the ice cream mixture into a large, freezer-safe dish lined with parchment paper or lightly greased. Smooth the surface and freeze for at least 3–4 hours, until fully set.
4. Prepare the peanut caramel:
In a bowl, stir together peanut butter, agave syrup, and plant milk until smooth and thick. If the caramel is too stiff, add a little plant milk, one tablespoon at a time.
5. Spread the caramel layer:
Remove the frozen ice cream from the freezer and evenly spread the peanut caramel on top. Use a spatula or the back of a spoon to smooth it out.
6. Add the peanuts:
Sprinkle the salted peanuts evenly over the caramel layer and gently press them in so they stick.
7. Melt the chocolate:
Roughly chop the dark chocolate and melt it in the microwave in 30-second intervals or over a double boiler. Let it cool slightly, then pour evenly over the peanuts.
8. Final freeze & serve:
Freeze again for at least 1–2 hours until the chocolate is set. Before cutting, let the ice cream sit at room temperature for about 5 minutes, then slice into bars or squares and enjoy.
Nutritional Information (approx. per serving)
- Calories: 520 kcal
- Fat: 38 g
- Carbohydrates: 32 g
- Protein: 15 g
- Fiber: 6 g
