Vegan Raspberry Magnum Ice Cream
Ingredients
- 1 cup 140g cashew nuts, soaked overnight and rinsed
- 2/3 cup coconut whipping cream, chilled
- 2 tbsp maple syrup
- 1/2 tbsp vanilla bean extract
- 1 cup 140g raspberry
- 2 tbsp chia seeds
- 2 tbsp maple syrup
- 200g Dairy free dark chocolate, melted
- 2 tbsp coconut oil, melted
Preparation
Add the raspberries and maple syrup into a saucepan and cook on medium heat.
Mash the raspberries as they begin to heat up.
Continue until the raspberries break down to a saucy consistency.
Remove from heat and whisk in the chia seeds.
Set aside.
In a food processor, add the cashews, coconut whipping cream, vanilla, and maple syrup, then process until smooth and creamy.
Fill silicone ice cream moulds with the coconut cashew cream to about one-third full.
Add the chia jam in the middle.
Insert the ice cream sticks and cover with more coconut cashew cream.
Freeze until solid, ideally overnight.
Combine the melted chocolate and coconut oil and stir until smooth.
Dip the frozen ice cream in the chocolate.
Place on a paper-lined tray to set.
Serve immediately and store leftovers in an airtight container in the freezer.
