Vegan Caramel Coconut Magnum Recipe
Vegan Caramel Coconut Magnum Recipe
A creamy, rich vegan ice cream filled with flavour.
Servings
5
Prep time
Cook time
Recipe
Ingredients
- Ice Cream
- ½ cup cashews, soaked overnight
- ½ cup coconut cream
- 1 tsp vanilla extract
- ⅛ cup maple syrup
- Caramel
- 8 Medjool dates, pitted
- ¼ cup coconut cream
- 2 tbsp maple syrup
- 1 tbsp tahini
- Coating
- 250g vegan dark chocolate
- 1 tbsp coconut oil
- Handful pistachios, roughly chopped
Method
- Drain the cashews and place in a food processor with the coconut cream, vanilla and maple syrup. Blend on high until you have a smooth and creamy consistency.
- Pour ice cream mixture into ice cream moulds until they are ¾ full, add wooden sticks and place in the freezer for 1 hour.
- To make the caramel, place Medjool dates, coconut cream, maple syrup and tahini into your food processor and blend until creamy and well combined.
- Fill the rest of your ice cream moulds with caramel and put them back in the freezer for another 3 hours until they’re completely set.
- Melt the chocolate with coconut oil and stir well.
- Remove the ice creams from their moulds and cover each one in chocolate.
- Place ice creams on a tray lined with baking paper. Drizzle the tops with more chocolate and top with pistachios.
- Place your ice creams in the freezer until they’re ready to eat.
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