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SALTED CARAMEL & RASPBERRY VEGAN MAGNUM ICE CREAMS

These homemade salted caramel & raspberry chia jam vegan ‘magnum’ style ice-creams are dairy-free, with refined sugar-free fillings & sure to satisfy all your ice-cream cravings!

The sun’s out, which means my ice-cream cravings are at 200%… So only a bit more than when it’s any other type of weather. Good thing I basically always have a stash of these vegan magnum ice cream inspired bars.

I’ve already got recipes for Rainbow ice-lollies, 100% fruit Smoothie Ice lolliesand Pistachio Avocado Ice-cream if you’re in the mood for another frozen dessert recipe. Still, when you’re craving some chocolate and something a bit more decadent, then these vegan salted caramel OR raspberry chia jam magnum style ice-cream bars hit the spot!

Plant-based ice cream definitely doesn’t have to give up any flavour or employability. And learning how to make vegan ice-cream is super simple. In fact, I have to admit that these are the best vegan ice-creams that I’ve had ( including shop-bought!)

With a Cashew nut and coconut yogurt ice-cream base, and a Medjool date caramel or raspberry & chia ‘jam’ filling. These stuffed ice-creams are 100% dairy-free, with refined sugar-free fillings and 100% Vegan, to hit all the cravings and veganise magnum ice cream bars in an affordable and delicious way.

Plus, the ‘salted’ caramel layer is so much healthier than your standard one, as it’s made from a mixture of Medjool dates ( for a delicious sweetness) and tahini paste, which you know I love to add into everything!

Also, not to oversell these, but when you’re making this vegan ice-cream recipe for yourself – you can add as much ‘filling’ to ice-cream ratio as you want! Especially if you’re feeling particularly cheeky.I’ve found that I prefer constructing them, so the filling is more in the middle of the ice-creams, but another great way is to fill up the moulds 3/4 with the ice-cream mix and then simply pour the filling to the top of the mould and level out evenly.

FOR THE VEGAN VANILLA ICE-CREAM BASE:

  • 1 cup cashews (presoaked overnight – or for at least six hours)

  • 1/2 cup coconut butter

  • 2 tBsp maple syrup

  • 1/2 cup coconut yogurt

  • 1 vanilla bean

FOR THE CARAMEL FILLING:

  • 10 pitted Medjool dates

  • pinch of salt

  • 2 tbsp tahini (or almond butter or peanut butter)

  • 1 Tablespoon coconut oil (optional)

  • 1 tbsp maple syrup

  • A bit of water (if not blending)

FOR THE RASPBERRY CHIA FILLING:

1 cup raspberries

1/4 tsp vanilla extract

2 tBsp maple syrup

2 tBsp chia seeds

FOR THE CHOCOLATE COATING:

  • dark or milk or white chocolate (or all 3 of them) from your favourite dairy-free brand. You could also make your own raw vegan chocolate using raw cacao powder, cacao butter and a natural sweetener of your choice.

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