Directions

1. 1) To make your cookie crumble, mix half a cup of the date caramel with about 4 tablespoons of coconut flour until a crumby cookie dough like mixture forms. It is best to add the flour one tablespoon at the time as the amount you need may vary depending on the thickness of your caramel. Stir in the cacao nibs and set aside.
2. 2) In a high-powered blender, blend the frozen banana chunks with the coconut milk until smooth. You may need to scrape down the sides every so often to ensure all the banana is incorporated.
3. 3) When an ice cream consistency has formed, add a scoop of Salted Maca Caramel PERFORM to ramp up the protein content and give a delicious caramel taste. You can keep the ice cream in the freezer for up to 40 minutes, but do not let it solidify.
4. 4) Now it's time to assemble your jars! There is no right or wrong way - simply layer the ice cream, cookie crumble, and remaining date caramel in any order you like. I recommend adding some melted dairy free chocolate to the top to really impress your tasters!
5. 5) Serve immediately and enjoy :)