And peace up. Today I’m beyond excited to introduce you to my latest crush, DIY Vegan Magnum ice creams with double chocolate coating and creamy yummy toffee in the middle. Oh yes. I’m talking about the good old amazing Magnums; the ultimate choice of anyone suffering from serious sweet tooth, this time just totally vegan & totally good for you.
I know, I know. They might look a bit intimidating. Like it’s going to be super hard and take like 120 hours and 1 million dollars to prepare them. But boy, you’re SO wrong. These cute Magnum popsicles are surprisingly simple to do and are super duper delicious — summer party must have, I’d say! (Just throwing it out there.)
Sure, there’s quite a few phases you have to go through until you get to dig your teeth in this delicacy, but they’re all totally delicious and worth it and not to mention super simple. If you have a high speed blender and ice cream moulds in hand, you’re basically ready to start whipping up your own ice cream right away. I used both Wilfa’s Raw Fuel blender & Braun’s 30-year-old multi-kitchen-machine-thingy that worked wonders on the ice cream base & toffee, but honestly, with an average blender you’ll be just fine. Ice cream moulds can be bought cheap from Ikea or any bigger grocery store. And what’s best, the ingredients are quite simple and can be found in any grocery store nowadays, so that’s not an excuse either!
So what are we doing here chatting anymore?
Ready, set, ICE CREAM.
Vegan Magnum Ice Cream Popsicles, Makes 6, Vegan & Gluten-free
For the ice cream
– 2 dl (0.42 cups) cashewnuts, soaked 4+ hours
– 1 can of full fat coconut cream, cold
– 2 tbsp maple syrup
– 1 tbsp coconut oil
– pinch of real vanilla
For the date toffee
– 15 soft fresh dates
– 2 tbsp coconut oil
– 2 tbsp water (add more if necessary)
– pinch of real vanilla
For the chocolate coating
– 1 dl (0.42 cups) melted coconut oil
– 1 dl (0.42 cups) maple syrup
– 1 dl (0.42 cups) dark cacao powder
You’ll also need ice cream molds & sticks.
1. Begin with the ice cream. Rinse the soaked cashewnuts well. Refridgerate the coconut cream so that the thick part separates on top. Place the nuts and the thick part of the coconut cream into a high speed blender. Add also the syrup, coconut oil and vanilla. Blend with full speed for few minutes or until completely smooth,
2. Pour into molds and freeze minimum 2 hours.
3. Prepare the date toffee next: pit the dates and place them into a blender with coconut oil, water and vanilla. Blend until you get thick toffee paste. Add water one tablespoon at a time if necessary until you get the right consistency. Store in fridge.
4. Once the popsicles have frozen, it’s time to coat them: prepare the chocolate coating by melting the coconut oil slowly. Add the syrup and cacao powder and stir well until well incorporated.
5. Remove the popsicles from the molds invidividually; if they’re sitting tight, try keeping them under hot running water for few seconds. Pour the chocolate on top of each popsicle until evenly coated. Freeze for 10 minutes.
6. Next, add the toffee coating; one by one spread the toffee on popsicles with a knife. Make an even layer, only few millimeters thick. Once toffee layer is done, coat the popsicles all over with chocolate once more. Sprinkle some toppings to finish if preferred (cacao nibs or coconut work well) and freeze for minimum 10 minutes.
7. The Magnums are ready to serve and best enjoyed when fresh!
Notes: You can sub maple syrup for agave or honey or coconut nectar if you wish. If you want to freeze the popsicles for a longer time, remember to let them soften in fridge before serving. They get quite hard, so let them chill in fridge for at least couple of hours before serving. If you can’t find fresh dates, you can use dried ones; bring the quantity up to 20 and soak them in boiling hot water for 15 minutes before use.0