Is there anyone who doesn’t love magnum ice cream? If there is one thing I have been missing then it’s probably this. But, not to worry anymore, because this raw vegan magnum with salted caramel is heavenly and the perfect ‘healthy’ substitute for the real one. I have been experimenting with ice cream a lot lately, just because it’s boiling hot in Israel and because I LOVE ice cream! It’s really fun, and once you get the hang of how to create a good base, you can basically add in all the flavours you like. Now, vanilla and salted caramel are a great combination and this is just the perfect treat for all ice cream lovers out there!
As always, the recipe is completely plant-based, refined sugar and dairy-free! Due to the combination of cashews and coconut cream you get a really creamy and sweet inside and the salted caramel, together with the chocolate shell, makes it just about perfect. I got the inspiration for this amazing recipe from the lovely Erika from rawness.se and just adapted it according to my own taste. If you’re into raw food, you should definitely check out her website!
Now, all you’ll need for this recipe is a good quality high-speed blender, so that there won’t be any cashew pieces left and these ice cream molds. I always make sure to immediately wash the wooden sticks after eating so that I can use them again, and these molds just really give that authentic magnum look.
Instead of combining the coconut oil with the raw cacao powder, you can also just use melted dark chocolate for the chocolate covering. Works equally good and is maybe more convenient if you don’t have access to high quality raw cacao powder. As for the toppings, get creative! I tried them with shredded coconut, sliced almonds, buckwheat groats and granola, all of which tasted amazing.
If you try this recipe, please let me know in the comments below how you liked it and tag me on Instagram or use the hashtag #thetastyk so that I can see all you amazing recreations!
INGREDIENTS
- Ice cream filling:
- ½ cup cashews (soaked overnight)
- ½ cup coconut cream
- 1 tsp vanilla bean powder
- ⅛ cup maple syrup
Salted caramel:- 6 pitted Medjool dates
- ¼ cup coconut cream
- pinch of Himalayan salt
- ½ tsp vanilla bean powder
Chocolate shell:- ¼ cup melted coconut oil
- ⅓ cup raw cacao powder
- ⅛ maple syrup
Toppings:- crushed raw almonds
- shredded coconut
- buckwheat groats
INSTRUCTIONS
- Place all the ice cream ingredients into the blender and mix until you have a smooth mixture.
- Pour the ice cream mixture into the molds until they are ¾ full (make sure not to fill them up completely so you have some space left for the caramel).
- Add the wooden sticks and place the filled molds into the freezer for about 1 hour (the ice cream should be quite firm already).
- In the meantime prepare the salted caramel filling by placing all ingredients into the blender and mixing them until you get a creamy texture (this will take some patience and you will have to use you blender stick to mash up the dates).
- Once you got the desired texture spread the caramel evenly into the remaining ¼ of the molds.
- Place the molds back into the freezer for 1-2 hours until the caramel has hardened up.
- Combine all the raw chocolate ingredients in a bowl and mix until you get a smooth chocolate mixture.
- Dip each popsicle into the chocolate, top with crushed almonds if desired and place them on a baking sheet in the freezer to dry. Make sure to let them defrost for about 3-5 minutes at room temperature before eating!
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