Healthy Vegan Cherry Magnum Ice Cream
Ingredients
Vegan ice cream
- 1 cup (250g) coconut cream (solid part only)
- 1/4 cup cherry syrup (see below)
- 1 tsp cerise prickly pear powder (optional, for the color)
- 1 tbsp maple syrup
- 1 tsp vanilla bean paste
- 1 tbsp coconut yogurt
Cherry syrup
- 1 cup cherries, pitted and halved
- 1 tbsp maple syrup
- 1/2 tsp vanilla bean paste
- 1 tbsp water
Toppings
- chocolate of choice
- Rose petals
- Cacao nibs
Preparation
Combine cherries, water, and maple syrup in a saucepan and heat on medium until cherries are very soft.
Blend with an immersion blender, pass the mixture through a sieve, and place back into the saucepan.
Heat over medium heat, add vanilla, and let simmer until it reduces and thickens for about 15 minutes. Let cool down completely.
Blend all the ice cream ingredients together.
Fill the mini magnum molds with the mixture, leaving a little space for the cherry syrup.
Freeze for at least 4 hours.
Add about 1/3 tablespoon of cherry syrup on top of each ice cream and place back into the freezer for at least 3 hours or overnight.
Melt chocolate of choice and place in a tall glass.
Dip each magnum into the chocolate and enjoy immediately or keep in freezer for later consumption.
