Vegan Caramel Coconut Magnum Recipe
Cashew nuts are the perfect addition to ice cream to make it rich and creamy. Cashews are loaded with magnesium which is required for healthy nerve function and energy production in the body. This delicious nut is also rich in beneficial monounsaturated and polyunsaturated fats which help manage healthy cholesterol levels.
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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