Description
These Vegan Raspberry Almond Magnum Ice Creams are a delightful dairy-free frozen treat combining creamy cashew and coconut milk base with fresh raspberries, almond butter richness, and a smooth cacao butter coating. Perfect for a refreshing dessert, these homemade ice creams offer a sophisticated balance of tart berry and nutty almond flavors wrapped in a luscious vegan chocolate coating.
Ingredients
Scale
Ice Cream Base
- ½ cup cashews (soaked for at least 4 hours or overnight)
- ¾ cup coconut cream (or chilled canned coconut milk)
- 1 cup fresh raspberries
- ¼ cup pure maple syrup
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 tablespoon solid coconut oil
Ice Cream Molds
- 8 tablespoons almond butter
Coating
- ½ cup cacao butter
- 4 tablespoons pure maple syrup
- 1 teaspoon vanilla bean paste
- Pinch of sea salt
Optional Garnish
- Freeze dried raspberries
Instructions
- Prepare the Ice Cream Base: Add the soaked cashews, coconut cream, fresh raspberries, maple syrup, almond extract, vanilla extract, and solid coconut oil to a high-speed blender. Blend until the mixture is smooth and creamy, ensuring all ingredients are fully combined to create a luscious ice cream base.
- Fill the Ice Cream Molds: Place 2 teaspoons of almond butter in the bottom of each of the 4 silicone ice cream molds. Pour the raspberry ice cream mixture into the molds, filling them evenly. Insert a wooden lolly stick into each mold to serve as handles for the ice creams.
- Freeze the Ice Cream: Freeze the molds for 6 hours or until the ice cream is completely set. Once frozen solid, carefully remove the ice creams from their molds. Store them back in the freezer while preparing the coating.
- Prepare the Coating: Melt the cacao butter using a double boiler (bain-marie) method to ensure gentle heating. Whisk in the pure maple syrup, vanilla bean paste, and a pinch of sea salt until the mixture is smooth and well combined.
- Coat the Ice Creams: Line a baking tray with parchment paper. Dip each frozen ice cream bar into the cacao butter coating, ensuring an even layer covers the bar. For extra coating thickness, repeat the dipping once more. Optional: sprinkle with freeze dried raspberries for garnish while the coating is still wet.
- Serve or Store: Serve the ice creams immediately for maximum crunch from the coating, or store them in an airtight container in the freezer to enjoy later.
Notes
- Soak cashews for at least 4 hours or overnight to soften them for a creamy ice cream texture.
- Chilled canned coconut milk can be used if coconut cream is unavailable; chilling helps separate the cream for better consistency.
- Use silicone molds for easy removal of the ice cream bars.
- Double coating the ice creams ensures a thicker, more indulgent chocolate shell.
- Store the finished ice creams in an airtight container in the freezer for best freshness.
- Freeze dried raspberries add a decorative and flavorful crunch when sprinkled on the coating.
