5-Ingredient Vegan Magnum-Style Ice Creams
Ingredients
- 2 cups raw cashews, soaked 4 hours
- 1/2 cup best-quality cacao powder
- 1 tsp pure vanilla extract
- 1 1/3 cups coconut milk
- 1-3 Tbsp pure maple syrup
- Pinch salt
- Optional: 2 tsp adaptogens or maca or cacao nibs
Chocolate coating
- 200 grams preferred chocolate
- 1 tsp coconut oil
- Optional: 20g vegan caramel chocolate
Preparation
Drain cashews and rinse well. Set in a high-speed blender with remaining ingredients and blend until silky smooth. Taste and add extra maple syrup to suit your preference.
Divide between silicone magnum moulds, then insert ice pop sticks. Freeze for at least 3 hours.
Place 200g chocolate and coconut oil in a heatproof bowl and set over a pot of just simmering water. Melt slowly, then remove from heat and allow to cool for 5 minutes.
Remove magnums from the freezer and their moulds. Line a tray with baking paper. Dip each magnum into the melted chocolate and set on the baking paper. Add optional caramel drizzle, then set in the fridge or freezer until chocolate is hard.
