Vegan Magnum Ice Cream Bars
Ingredients
Ice cream
- 1 cup coconut cream
- 1/2 cup of cashews (77 grams)
- 1/4 cup maple syrup
- 1 tsp vanilla
Caramel
- 1/3 cup coconut cream (100 g)
- 1/2 cup coconut sugar (100 g)
- 1/4 tsp vanilla
- 1/4 tsp salt
Chocolate shell
- 1 cup dark chocolate chips
Preparation
To a blender, add all of the ice cream ingredients and blend for several minutes until you get a very smooth and creamy texture.
Take your ice cream molds and place the popsicle sticks inside, then divide the ice cream into four equal parts among the popsicle molds and place them in the freezer to harden.
Now it’s time to make the caramel; in a pan over medium heat, add in all of the caramel ingredients.
Cook them for 4-5 minutes until all of the sugar has melted and the ingredients form a thick caramel sauce.
Remove the ice cream molds from the freezer and add caramel to each ice cream mold.
Place them in the freezer again, this time overnight or for at least 6-7 hours until they are fully frozen.
To create the chocolate shell, melt the chocolate chips by placing them in a tall cup and microwaving for 30 seconds.
Remove the chips from the microwave, stir them with a fork, and microwave for another 30 seconds.
Repeat this process until all of the chocolate has melted, which may take 4-5 times.
Remove each ice cream bar from the freezer and remove it from the mold, then dip each ice cream all the way into the melted chocolate until it is fully covered.
Place the ice cream on a plate and put it back in the freezer.
Repeat this until all of the ice cream bars are fully covered in chocolate.
Once the chocolate hardens in the freezer, you can dig in and enjoy.
Notes
Refrigerate a can of coconut milk overnight and then scoop out only the solid part that forms at the top.
Make sure to soak the cashews overnight or in boiling water for at least 1 hour.
