If you're not familiar with Magnum ice creams, they are dense, decadent popsicles that begin with ice cream and are decked out with all sorts of fun toppings like a chocolate shell, almonds, caramel, and coconut shavings. This recipe is a healthier alternative to the original, using a cashew-coconut ice cream, date caramel, and a raw cacao shell. Yum!
Raw Salted Caramel Magnum Ice Cream Bar [Vegan]
For the Ice Cream Filling:
- 1/2 cup cashews, soaked overnight
- 1/2 cup coconut cream
- 1 teaspoon vanilla bean powder
- 1/8 cup maple syrup
For the Salted Caramel:
- 6 pitted Medjool dates
- 1/4 cup coconut cream
- A pinch of Himalayan salt
- 1/2 teaspoon vanilla bean powder
For the Chocolate Shell:
- 1/4 cup melted coconut oil
- 1/3 cup raw cacao powder
- 1/8 maple syrup
For the Toppings:
- Crushed raw almonds
- Shredded coconut
- Buckwheat groats
- Place all the ice cream ingredients into the blender and mix until you have a smooth mixture.
- Pour the ice cream mixture into the moulds until they are 3/4 full (make sure not to fill them up completely so you have some space left for the caramel).
- Add the wooden sticks and place the filled moulds into the freezer for about 1 hour (the ice cream should be quite firm already).
- In the meantime, prepare the salted caramel filling by placing all ingredients into the blender and mixing them until you get a creamy texture (this will take some patience and you will have to use your blender stick to mash up the dates).
- Once you reach the desired texture, spread the caramel evenly into the remaining 1/4 of the moulds.
- Place the moulds back into the freezer for 1-2 hours until the caramel has hardened up.
- Combine all the raw chocolate ingredients in a bowl and mix until you get a smooth chocolate mixture.
- Dip each popsicle into the chocolate, top with crushed almonds if desired, and place them on a baking sheet in the freezer to dry. Make sure to let them defrost for about 3-5 minutes at room temperature before eating.