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