Vegan Magnums
Servings Prep Time
8ice creams 45mins
Passive Time
4hours
Servings Prep Time
8ice creams 45mins
Passive Time
4hours
Ingredients
Ice Cream
Salted Caramel
Chocolate Coating
Instructions
Ice Cream
  1. Soak the cashews for 2 hours. Drain and rinse.
  2. Place the ice cream ingredients into a blender and mix until the mixture is smooth.
  3. Pour the ice cream mixture into the moulds until they are ¾ full, leaving space for a layer of caramel.
  4. Place the filled moulds into the freezer for about 1 hour.
Salted Caramel
  1. Prepare the salted caramel by placing all ingredients into the blender and mixing them until you get a creamy texture.
  2. Spread the caramel evenly onto the ice cream. Dip a knife into hot water to make the spreading easier.
  3. Place the ice creams back into the freezer for 1 hour until the caramel has hardened up.
Chocolate Coating
  1. Combine the chocolate ingredients in a bowl and mix until you get a smooth chocolate mixture.
  2. Dip each ice cream into the chocolate. The ice cream will harden straight away when the melted coconut oil comes into contact with the cold ice cream.
  3. Place onto a tray lined with baking paper and place back into the freezer. When the chocolate is completely hard, transfer to an airtight container.