1

Add ¾ of the chilled coconut milk to a high-powered blender along with the vanilla extract, protein powder and banana. Blend until smooth. Pour into a loaf pan and freeze for 3 to 4 hours, mixing every 30 minutes with a spoon to help retain a smooth consistency.

2

Meanwhile, clean out the blender and add the dates to the blender with half of the salt, two tablespoons of the remaining coconut milk and 2 tablespoons of the date water. Blend until smooth. Set aside.

3

Next, preheat the oven to 400ºF (205ºC). Grease a small baking dish with half of the coconut oil.

4

Place the pear halves in the baking dish cut side up. Brush the remaining coconut oil on the pears and sprinkle with the cinnamon and remaining salt. Bake for 25 minutes. Remove the pears and pour the date caramel into the bottom of the baking dish. Place the pears back in the baking dish, this time with the cut sides down. Continue baking for 20 to 25 minutes or until the pears have softened and the caramel starts to brown.

5

Remove the ice cream from the freezer about 20 minutes before you are ready to serve. Use a warmed and wet ice cream scoop to scoop the ice cream into serving bowls. Add half a pear to each serving and add residual caramel from the dish over the ice cream and pears. Enjoy!

6

Substitutions: No vanilla protein powder: use your favourite protein powder. Results may vary. No pears: use apples, nectarines, peaches or any other firm fruit.