Treat yourself to a dessert that’s as wholesome as it is delicious with Vanilla Nice-Cream Cups with Cinnamon-and-Date “Caramel” Sauce. These nice-cream cups will hit the sweet spot!
Vanilla nice-cream cups with cinnamon-and-date “caramel” sauce
Ingredients
NICE CREAM
- 500g (2 cups) plain fat-free yoghurt
- 10ml (2 tsp) vanilla essence
- 40g (3 tbsp) xylitol
- 1 banana, mashed
- 150ml soya/fat-free dairy milk
“CARAMEL” SAUCE
- 100g dried dates, pitted and chopped (find at faithful-to-nature.co.za)
- 100ml boiling water
- 100g almond butter
- 2g (1 tsp) ground cinnamon
- 10ml (2 tsp) vanilla essence
- large pinch salt
Instructions
For the nice cream, place the yoghurt, vanilla essence, xylitol and mashed banana in a bowl and stir until well combined. Transfer the mixture to a lidded, shallow freezer-proof dish or a resealable bag and freeze for at least 4 hours.
For the “caramel” sauce, place the chopped dates in a bowl and cover with the boiling water. Set aside to soak until the dates are soft, about 10 minutes. Transfer the dates and the water to a blender. Add the remaining ingredients and blitz until smooth. Set aside until needed.
When ready to serve, remove the frozen yoghurt mixture from the freezer and break it into chunks using a knife or spoon. Place the chunks in a strong blender (in batches, if necessary). Blitz until smooth, adding the soya/fat-free dairy milk as you go. Continue to blitz until a soft-serve-like consistency is achieved. Transfer the mixture to a large piping bag fitted with a large star nozzle. Pipe the mixture into 4 cups or dessert bowls. Drizzle with the “caramel” sauce. Serve immediately.
ALSO SEE: Must-visit ice cream spots in Sandton
Must-visit ice cream spots in Sandton
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
