Description
Create a delicious Almond Magnum Ice Cream (Vegan) that balances high-fat plant bases with natural emulsifiers, resulting in a velvety vanilla bean interior surrounded by a chocolate shell.
Ingredients
Scale
1.5 cups Raw Cashews (soaked)
1 can (13.5oz) Full-Fat Coconut Cream
1/2 cup Pure Maple Syrup
1 tbsp Vanilla Bean Paste
1.5 cups Vegan Dark Chocolate Chips
2 tbsp Cocoa Butter or Coconut Oil
1/2 cup Roasted Chopped Almonds
Instructions
- Soak your raw cashews in boiling water for at least 30 minutes. Drain and rinse them thoroughly before adding to a high-speed blender
- Combine the soaked cashews, coconut cream, maple syrup, and vanilla bean paste in the blender. Process on high for 2 minutes until the mixture is glossy and smooth
- Pour the liquid base into silicone popsicle molds. Insert wooden sticks and tap the molds to remove air bubbles. Freeze for at least 6 to 8 hours
- Melt the vegan dark chocolate and cocoa butter using a double boiler. Stir in the roasted chopped almonds. Transfer to a tall glass for easy dipping
- Remove one ice cream bar from the mold. Quickly submerge into the warm chocolate and hold above the glass for 10 seconds
- Place the finished bars on a tray lined with parchment paper and return to the freezer for another 20 minutes
Notes
Use a kitchen thermometer to ensure chocolate is between 88°F and 92°F for the perfect coating.
Wrap each bar individually in parchment paper and place in an airtight container for storage.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Freezing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bar
- Calories: 310 kcal
- Sugar: 15g
- Sodium: 45mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg