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Vegan Magnums

Creamy ice lollies with a caramel filling, covered in a crunchy layer of chocolate
Print Recipe
Prep Time 20 minutes
Resting time 4 hours 30 minutes
Total Time 4 hours 50 minutes
Course Snack, Treat
Servings 4 people
Calories 586 kcal

Equipment

  • high speed blender or food prcessor
  • (Magnum) ice cream mold

Ingredients
  

  • BANANA BASE ICE CREAM INGREDIENTS:
  • 2 frozen bananas
  • ½ cup coconut cream
  • 1 ½ tsp vanilla extract
  • 1-2 tbsp agave syrup (optional, to taste)
  • CASHEW BASE ICE CREAM INGREDIENTS:
  • ½ cup raw cashews (soaked overnight then drained and dried)
  • ½ cup coconut cream
  • 1 ½ tsp vanilla extract
  • 1-2 tbsp agave syrup (optional, to taste)
  • CARAMEL FILLING INGREDIENTS:
  • ½ cup medjool dates (pitted and soaked for a few minutes if hard)
  • 1 tbsp almond butter (or other nut butter of choice)
  • ½ tsp fine grain sea salt
  • CHOCOLATE COATING INGREDIENTS:
  • ½ cup cacao butter (or coconut oil)
  • ½ cup unsweetened cacao powder
  • 1 tbsp agave syrup (or other liquid sweetener)
  • 1 tsp vanilla extract
  • ½ tsp fine grain sea salt

Instructions
 

  • I first make the ice cream (either the banana or the cashew base). Pour the mixture in the mold. Fill them 3/4 to leave some space for the caramel layer. (If making it without caramel than fill the mold completely). Now the mold can be placed in the freezer to harden.
  • Prepare the caramel by blending all the ingredients for it into a smooth consistency.
  • When the ice cream is semi hard (after approx. 2 hours) pour/scoop the caramel on top of the ice cream and place it back into the freezer to harden.
  • Once the ice lollies are hard, take them out of the mold and place them on a cutting board or a baking sheet and place them back into the freezer until the chocolate is prepared and ready to be dipped in.
  • Make the chocolate by mixing all the ingredients for it in a narrow tall container so the ice lollies can be dipped in completely (you have to make enough chocolate for this). Or you can also just dip it half way and pour chocolate on the other half with a spoon. Place the chocolate covered ice lollies back on the cutting board/ baking sheet and back into the freezer for 10-15 minutes to harden.
  • Optional: dip them in chocolate a second time immediately followed by dipping them in sprinkles/almonds (or just sprinkle them on with a (tea)spoon). Place them back into the freezer for another 10-15 minutes.
  • After 10-15 minutes your chocolate covered ice cream is ready to be eaten! Or transfer them into an airtihgt container in the freezer for later (if you can resist).

Notes

Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Keyword chocolate, ice lollies, vegan ice cream