A couple of weeks ago a friend of mine shared a recipe for vegan magnums and asked someone to make them for her. So, of course, having the sweet tooth that I have I offered to give them a go. The first thing I noticed was the special little ice cream moulds. I’ve seen the icy pop moulds but have never seen ones that allow you to make ice cream on a stick. But of course with the power of the internet I had ordered 8 of them online within an hour.
They were supposed to take a month to arrive but within ten days I was squealing with delight when they arrived early. And I haven’t stopped the squeals. Anyone who saw my Facebook live video could see how excited I was (and still am).
I’ve made a few variations of these and I don’t think I’m about to stop making them. Think peppermint, choc chip, toffee. You name it, I’m dreaming of it. And I’ve used both coconut cream and coconut milk. Make sure you use a brand with a high percentage of coconut in it. I’ve found the coconut cream is thicker and creamier but it is much harder once frozen. The coconut milk is a softer texture but also melts quicker once it’s out of the freezer.
Don’t despair if you don’t have the special moulds. These can be made in small silicon cup cake moulds as well. In fact, each time I’ve made them there’s been enough mixture left over to make 3 or 4 little round ice creams. And for some people that small little ice cream is enough to satisfy a sweet tooth.
Vegan magnums take some time from start to finish, but don’t need much hands-on time. Maybe 30 minutes max.
Keep an eye out for some more variations coming soon, including a double chocolate choc chip ice cream!
If you have extra chocolate left over, spread it out onto a tray lined with baking paper, sprinkle on some coconut, bikinis and goji berries. Place it into the freezer and then break it into pieces for some chocolate bark.Print
- Prep Time: 45 mins
- Total Time: 45 mins
- Yield: 8 ice creams 1x
- Category: Dessert
- Cuisine: Australian
- 1 cup cashews
- 1 cup coconut cream
- 1 tsp vanilla bean powder (or vanilla essence)
- ¼ cup maple syrup
- 10 medjool dates (pitted)
- 2 tbsp peanut butter (optional)
- 1 tsp Himalayan salt
- 1 cup coconut oil
- 1 cup cacao
- ¼ cup maple syrup
- Soak the cashews for 2 hours. Drain and rinse.
- Place the ice cream ingredients into a blender and mix until the mixture is smooth.
- Pour the ice cream mixture into the moulds until they are ¾ full, leaving space for a layer of caramel.
- Place the filled moulds into the freezer for about 1 hour.
- Prepare the salted caramel by placing all ingredients into the blender and mixing them until you get a creamy texture.
- Spread the caramel evenly onto the ice cream. Dip a knife into hot water to make the spreading easier.
- Place the ice creams back into the freezer for 1 hour until the caramel has hardened up.
- Combine the chocolate ingredients in a bowl and mix until you get a smooth chocolate mixture.
- Dip each ice cream into the chocolate.
The ice cream will harden straight away when the melted coconut oil comes into contact with the cold ice cream.
- Place onto a tray lined with baking paper and place back into the freezer.
When the chocolate is completely hard, transfer to an airtight container.
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