Raspberry Ripple Salted Caramel Magnums
Ingredients
- 1 400ml can chilled coconut milk (use only the thick part from the top of the can)
- 3 tbsp maple syrup
- 2 tbsp coconut yoghurt
- 1 tsp coconut oil solid
- 1 tsp vanilla bean paste
- 2 tbsp freeze-dried raspberry pieces plus additional 2 tbsp, for garnish
- 1 1/2 cups vegan-friendly chocolate
- 1 400ml can chilled coconut milk (use only the thick part from the top of the can)
- 3 tbsp maple syrup
- 2 tbsp coconut yoghurt
- 1 tsp coconut oil solid
- 1 tsp vanilla bean paste
- 2 tbsp freeze-dried raspberry pieces plus additional 2 tbsp, for garnish
- 1 1/2 cups vegan-friendly chocolate
Preparation
Caramel: 10 medjool dates pitted, 4 tbsp soya milk or other plant-based milk, 2 tbsp light tahini, 2 tbsp maple syrup, 1/4 tsp Himalayan pink salt
To make the caramel, add all the ingredients for the caramel to your high speed blender and blitz until smooth and creamy. You may want to scrape down the sides of the jug with a spatula throughout the process to make sure everything gets blended evenly
Add 2 tablespoons of the caramel to the bottom of each silicone mould, smooth out with a spoon and place in the freezer
For the ice-cream, add the coconut milk, maple syrup, vanilla bean paste, coconut oil and coconut yoghurt to your blender and blitz until smooth
Pour into a bowl and crumble in the dried raspberries, stirring gently afterwards
Pour the ice-cream into the moulds on top of the caramel layer
Place an ice-cream stick into each mould
Place in the freezer to set for a minimum of 6 hours
Once frozen, carefully remove the ice-creams from their moulds
The caramel will most likely stick to the mould, but don’t worry, just spoon it out and spread it back onto the ice-cream and even out using your spoon
Coat each ice-cream with melted chocolate and sit on parchment paper to set
Drizzle a little more chocolate on top of each ice-cream before dieting with the crumbled dried raspberries
Serve immediately or store in the freezer in an airtight container