Almond Magnum Ice Cream (Vegan)
These vegan almond Magnum ice cream bars are rich, creamy, and not overly sweet, making them even more delicious than the original. They're quick and easy to make with only 8 simple ingredients.
Servings: 5
Ingredients
Ice Cream Filling:
- 1 cup raw cashews soaked for 2 hours or more {See Notes}
- 4 Medjool dates pitted and soaked with the cashews
- 1 cup full-fat coconut milk (or coconut cream)
- 1 teaspoon pure vanilla extract
Chocolate Almond Coating
- 3/4 cup raw cacao butter chopped {See Notes}
- 3/4 cup raw cacao powder
- 3-4 tablespoons pure maple syrup
- Pinch of sea salt
- 1/2 cup almonds chopped, sliced, or slivered
Instructions
- Ice Cream Filling: Rinse and drain the cashews and dates. Add them to a blender with the remaining filling ingredients and blend until completely smooth.
- Pour into silicone ice cream molds and insert the wooden popsicle sticks. Please note that due to the creamy texture of the filling, I do not recommend using regular (vertical) popsicle molds as they might stick and be difficult to remove. Place flat in a freezer for about 2 hours to firm up.
- Chocolate Almond Coating: Bring some water to a boil in a small pot. Chop cacao butter into small chunks, place in a heat-resistant bowl over the pot, and cover with a lid. Once the cacao butter is melted, carefully remove the bowl with oven mitts and set aside.
- Add the cacao powder and mix well with a spoon or whisk until no lumps remain. Pour in the maple syrup and stir to fully combine. Add the sea salt and almonds, pour into a tall glass or jar, and let it cool down for at least 15 minutes.
- Assemble: Remove each popsicle from the mold, dip into the chocolate mixture, and top with more almonds if desired. The chocolate shell will firm up in a few seconds. Enjoy immediately or store them in an airtight container in the freezer for up to 3 months. Defrost over the counter for 10 minutes before eating.
Notes
- If short on time, cover the cashews and dates with boiling water for 15 minutes. You can skip the soaking step altogether if using a high-powered blender like Vitamix.
- You can substitute coconut oil for cacao butter but your chocolate shell would have a strong coconut flavor unless you use refined coconut oil. If using coconut oil, you can melt it directly over the stove over low heat. You want around 3/4 cup melted oil.
- The recipe yields more chocolate than you need for easy dipping. Pour the remainder in a silicone chocolate mold or a flat parchment paper-lined dish and place it in the fridge for 30 minutes to firm up for the most delicious homemade almond dark chocolate bark.