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I’m alyce and my motto is homemade is always healthiest. I truly believe that, regardless of skill level or time constraints, anyone with a thermo cooker can cook nourishing and delicious food they are proud to serve and share - as long as you have the right recipes and accessories! And that’s where I come in.

Amy's Snickers Pops

Amy's Snickers Pops

This recipe was created by a lovely customer Amy from Smudge Blog, and we all thought it looked SO AMAZING that we just had to share it with you! And guess what? It’s vegan, dairy free and refined sugar free… winning! We think this recipe is going to get a lot of use this summer… we might even be eating these for breakfast! :) Thank you Amy (aka @mrsdavisxo on Instagram!)

These are Amy’s words….

Snickers Ice Cream:
1 Large Banana
1 cup of cold solid Coconut Cream
3 tablespoons of Natural Peanut Butter
1 tablespoon of Honey, maple syrup or rice malt syrup
1 tablespoon of Maple Syrup
1 tablespoon Cocoa or Raw Cacao
1 teaspoon of Vanilla Extract
Pinch of Salt

Chocolate Sauce:
1 tablespoon of Coconut Oil (melted)
1 1/2 tablespoons of Cocoa or Raw Cacao
1 tablespoon of Maple Syrup
1 tablespoon of Honey, rice malt syrup or extra maple syrup
Pinch of Salt

Topping:

Crushed Peanuts

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These are super easy to make, but there is some time involved, because you'll need the Ice Creams to set before you can remove them from your moulds. Okay, here goes.


Blend up all your Ice Cream ingredients really well, until it's smooth. I used my Thermomix, but you can use a high speed blender or food processor. Once blended well, pour your mixture into 6 silicone moulds. As a general rule, I like to put the silicone moulds on top of a thin chopping board before filling them, just to make transferring them to the freezer that little bit easier. This should fill them up just about perfectly! Pop the Ice Creams into the freezer overnight.

Once they have hardened up, remove them from the moulds carefully and pop them on a tray or chopping board lined with baking paper. Then pop them back into the freezer until your Chocolate Sauce is ready for drizzling.

Mix together your Chocolate Sauce ingredients. If your coconut oil is solid, put it in a little milk pan over the stove on low heat to melt it. Once melted, remove it from the stove and add the rest of the ingredients, mixing them together to combine.

Keep stirring it until you find a good sauce thickness for drizzling over the Ice Creams. As the sauce cools, it thickens up. If it gets too thick, pop it back on heat for a minute, to thin it out a little. When you let it run off your spoon, you want it to be like a thick honey texture.

Once you're happy with the thickness, take your Ice Creams out of the freezer. Drizzle your sauce over the Ice Creams, in any way you like. Depending how much you want to cover them, you might have some sauce left over. Sprinkle on your Crushed Peanuts, and pop your Ice Creams back into the freezer for 5 - 10 minutes.

Handy tip - you can just pour out any left over sauce onto a tray lined with baking paper and pop it in the freezer for 5 - 10 minutes. YUM.

Also.. can we just take a moment to admire how adorable the Silicone Moulds are?! It's the sweetest little shape, and actually a really good treat size. There are 3 Ice Creams per mould, and I bought 2 of the moulds. So that gives me 6 Ice Creams in total!

Silicone Ice Cream Moulds
12.95
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Heart Ice Cream Moulds
12.95
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Ice Cream Sticks
1.95
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