I made these last weekend when the sun was blazing and the skies were a clear, azure blue.
Fast forward to me finally writing up the recipe – on May Day, no less! – and it’s looking a little different. For starters, the skies are grey, and we are huddled indoors with the heater on full blast.
But, nevermind! I think there’s always room for ice cream, no matter what the weather – do you agree…?
These Vanilla & Raspberry Chocolate Magnum Ice Creams are the perfect vegan ice cream recipe!
They are incredibly easy to make, made with minimal ingredients (none of which are processed!) and taste delicious, creamy and indulgent – everything you’d expect of a Magnum Ice Cream!
The ice cream is made using a combination of cashews and coconut cream, then topped with raspberry chia jam and a thick layer of dark chocolate. These vegan Magnum ice creams were a huge hit with the boys (and me, too!) and were gone in seconds.
Let me know if you make them!
Vanilla & Raspberry Chocolate Magnum Ice Creams
- Creates 8 large ice creams
- 1 cup cashews, soaked in water 4-6 hours and drained
- 1 cup coconut cream (NOT creamed coconut)
- Raw cane sugar, to taste (I added around 3 tbsp)
- 1-1.5 tsp vanilla extract
- For the raspberry chia jam –
- 250g frozen raspberries
- 4 tbsp chia seeds
- 2.5 tbsp maple syrup
- 1 tsp vanilla paste
- To coat –
- 150g dark chocolate, finely chopped
- 1 tbsp coconut oil
- 50g melted vegan white chocolate, to drizzle (I used raspberry white chocolate)
- Start by making your raspberry chia jam. In a saucepan on a low to medium heat, cook the raspberries – alongside one tablespoon of water – until defrosted and beginning to break down. Add in the maple syrup and vanilla and stir, then stir in the chia seeds. Remove from the heat, then allow to cool down and thicken (around 20 minutes). Set aside.
- Next, make your ice cream. Blend the cashews and coconut cream together on a high speed until completely smooth. Add the vanilla and raw cane sugar – add a tablespoon at a time until you reach sweetness desired -and blend to combine.
- Insert ice cream sticks into your ice cream moulds (I use Silikomart moulds), then spoon the ice cream mixture in, leaving a small gap at the top to cover with raspberry jam. Place in the freezer to firm up for an hour.
- Add the chia jam to the top of the firmed up ice cream. Place back in the freezer to set overnight.
- To make the coating, gently melt together the dark chocolate and coconut oil in a bain marie, stirring smooth. Remove from the heat, then dunk in your set ice creams – the chocolate should firm up almost immediately. Drizzle over the white chocolate. Eat immediately, or store in the freezer until ready to enjoy – remove around 10 minutes before eating, or until slightly softened.