Love making this healthier version of Magnum! Creamy coconut cream with raspberry chia jam and covered in dark chocolate. They are so delicious and extremely addictive! This recipe is vegan, is very simple and quick to whip up with just 8 ingredients.
Vegan Raspberry Magnum Ice cream
Ingredients
Coconut cream
- 1 cup cashew nuts, soaked overnight and rinsed 140g
- 2/3 cup coconut whipping cream chilled ( i used @naturescharm)
- 2 tbsp maple syrup
- 1/2 tbsp vanilla bean extract
Raspberry chia jam
- 1 cup raspberries frozen or fresh
- 2 tbsp maple syrup
- 2 tbsp chia seeds
Coating
- 200g dairy free dark chocolate melted
- 2 tbsp coconut oil melted
Instructions
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Add the raspberries and maple syrup into a saucepan, cook on a medium heat. Mash the raspberries as they begin to heat up. When the raspberries have broken down to a saucy consistency. Remove from the heat and whisk in the chia seeds. Set aside.
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in a food processor add cashews, coconut whipping cream, vanilla, maple syrup. Process until smooth and creamy.
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Fill silicone ice cream mould with the coconut cashew cream, about 1/3 full. Then add the chia jam in the middle. Insert the ice cream sticks and cover with coconut cashew cream. Freeze until solid, ideally overnight.
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Combine melted chocolate and coconut oil and stir until smooth. Dip the frozen ice cream in the chocolate. Place ice cream on a paper lined tray to set. Serve immediately. Store leftovers in an airtight container in the freezer.
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