Raspberry Ripple Ice Cream Magnums
Ingredients
- 200g melted dark chocolate
- 1 tbsp coconut oil
- 1 tub vegan vanilla ice cream (I used @alpro)
- 1/2 cup raspberry syrup
- 100g frozen raspberries
Preparation
Melt ice cream slightly and swirl in 1-2 tablespoons of raspberry syrup to give a ripple effect. Set the mixture into magnum shaped moulds and freeze until set.
Make a basic raspberry coulis by heating frozen raspberries and the remaining raspberry syrup. Dip each magnum into the mixture and freeze until set.
Melt chocolate and coconut oil together, repeat the dipping process into the chocolate mixture and freeze until set.
Decorate as you like and enjoy.
