PEANUT BUTTER CARAMEL POPSICLES

Popsicles are always welcome on hot summer days. The combination of ingredients gives this popsicle a very creamy texture, and it actually tastes more like Italian gelato than a regular popsicle. The caramel adds a delicious surprise once you have eaten your way to the center of this treat.

INGREDIENTS
1 cup almond milk
1/3 cup honey
1/3 cup peanut butter
1 small banana
1 tsp vanilla extract
2 dates, pits removed
homemade caramel (see recipe below)

Tools: Popsicle maker, popsicle sticks, and blender

INSTRUCTIONS
Cover the top part of the popsicle sticks with caramel and place in freezer.

Add almond milk, honey, peanut butter, banana, vanilla extract, and dates to a blender. Blend for 1 minute at high speed.

Using a funnel, fill the popsicle molds until almost full. Insert the popsicle sticks with the covers attached to the molds. Freeze overnight.

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CARAMEL

INGREDIENTS
1 cup honey
1 cup homemade fermented heavy whipping cream (see recipe below) or coconut milk (I use Native Forest Organic Coconut Milk Simple)

INSTRUCTIONS
In a medium saucepan, bring honey to a boil, stirring occasionally. Turn down the heat and let cook for about 8 minutes until honey turns a darker amber color. Add the heavy whipping cream or coconut milk and keep boiling until mixture thickens about 10 to 15 more minutes. Let cool. Keep refrigerated.

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FERMENTED HEAVY WHIPPING CREAM

INGREDIENTS
2 pints organic heavy whipping cream
4 tbsp Greek yoghurt (I use FAGE Total as a starter yoghurt)

note: For strict SCD, it is recommended to avoid yoghurt starter containing bifidus.

Tools:
Yoghurt maker with small jars or
Yoghurt maker with large container

INSTRUCTIONS
In a medium saucepan, heat the heavy whipping cream at high heat until bubbles emerge on the edges of the pot. Turn off heat, place the lid on the pot, and let cool to room temperature (64-77° F / 20-25° C).

WARNING: If the cream is warmer than this temperature, it will kill the beneficial bacteria from the yoghurt.

In a small bowl, add yoghurt starter and a half cup of the cooled heavy whipping cream and mix well.

Add the mixture to the pot with the heavy whipping cream and stir well.

Add the mixture to your yoghurt maker according to the instructions. Ferment for at least 24 hours. Refrigerate for at least for two hours before using. Keep refrigerated.

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