If you are searching for a delightful, refreshing treat that feels indulgent yet completely plant-based, look no further than this Vegan Raspberry Almond Magnum Ice Creams Recipe. Bursting with the vibrant tang of fresh raspberries and the rich, nutty warmth of almond butter, these ice creams have the perfect balance of creamy texture and fruity brightness. Crafted with simple, wholesome ingredients and coated in a luscious cacao butter shell, they are the ultimate guilt-free pleasure. Whether you’re craving a summer refresher or a fancy dessert to impress friends, this recipe is sure to become a favorite in your vegan dessert repertoire.
Ingredients You’ll Need
Every ingredient here plays an essential role, creating the luscious creaminess, natural sweetness, and irresistible texture that make these ice creams so special. From the cashews that add silkiness to the fresh raspberries giving that signature zing, each component matters.
- ½ cup cashews (soaked *see notes): Soaking softens them for a creamy, smooth base without any grit.
- Âľ cup coconut cream (or chilled canned coconut milk *see notes): Brings richness and a velvety mouthfeel to the ice cream.
- 1 cup fresh raspberries: Provides bright natural tartness and vibrant color.
- ¼ cup pure maple syrup: Adds gentle sweetness with depth, enhancing the fruit’s flavor.
- ½ teaspoon almond extract: Delivers that unmistakable nutty aroma reminiscent of classic Magnum flavors.
- 1 teaspoon vanilla extract: Balances the tartness with warm, rounded sweetness.
- 1 tablespoon coconut oil (solid): Helps the ice cream set perfectly and lends subtle tropical hints.
- 8 tablespoons almond butter: Creates the creamy core and makes each bite decadent.
- ½ cup cacao butter: Essential for that signature glossy coating that hardens into a crisp shell.
- 4 tablespoons pure maple syrup: Sweetens the chocolate almond coating naturally and smoothly.
- 1 teaspoon vanilla bean paste: Infuses an intense and aromatic vanilla flavor in the coating.
- Pinch sea salt: Enhances all the flavors and balances sweetness beautifully.
- Freeze dried raspberries (optional, for garnish): Adds a touch of crunch and vibrant visual appeal.
How to Make Vegan Raspberry Almond Magnum Ice Creams Recipe
Step 1: Prepare the Raspberry Ice Cream Filling
Start by combining soaked cashews, coconut cream, fresh raspberries, maple syrup, almond extract, vanilla extract, and solid coconut oil in a high-speed blender. Blitz everything together until the mixture is ultra-smooth and creamy. This blend forms the velvety, fruity heart of your Vegan Raspberry Almond Magnum Ice Creams Recipe.
Step 2: Assemble the Ice Cream Molds
Drop 2 teaspoons of almond butter into the bottom of each of your four silicone ice cream molds — this creates a delicious creamy base. Pour the raspberry ice cream mixture over the almond butter in each mold and insert a wooden lolly stick into the center. This stage is crucial to get that perfect layered texture.
Step 3: Freeze Until Set
Place your filled molds in the freezer for at least 6 hours or until completely firm. Once frozen, gently remove the ice creams from the molds and return them to the freezer while you prepare the luscious almond-cacao coating.
Step 4: Make the Almond Cacao Coating
Melt the cacao butter slowly over a double boiler—this gentle heat preserves all its delicate aromas and texture. Whisk in the remaining almond butter, maple syrup, vanilla bean paste, and a pinch of sea salt to create a silky coating mixed with hints of sweetness and vanilla. This shell brings the classic Magnum experience home.
Step 5: Dip and Coat the Ice Creams
Line a baking tray with parchment paper. Working quickly but gently, dip each frozen ice cream bar into the almond cacao coating, ensuring it’s completely covered. You can double coat for an extra thick shell if you like. Place them immediately back on the tray and transfer to the freezer. Now your Vegan Raspberry Almond Magnum Ice Creams Recipe is ready to be enjoyed!
How to Serve Vegan Raspberry Almond Magnum Ice Creams Recipe
Garnishes
Sprinkle freeze-dried raspberries over the coating before it sets for a pop of color and a satisfying crunch. A light dusting of slivered almonds or edible flower petals can also make these treats extra special for guests.
Side Dishes
Keep it simple and fresh with a bowl of mixed summer berries or a handful of crunchy toasted nuts. A chilled berry compote drizzled alongside works wonderfully to complement the creamy texture and amplify the raspberry almond flavor profile.
Creative Ways to Present
For a fun twist, serve these ice creams in individual glasses with small layers of crushed vegan cookies and fresh raspberries for a deconstructed Magnum-inspired dessert. You can also wrap each bar in parchment paper tied with twine for an adorable homemade gift idea.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though rare with these delicious treats!), store the Vegan Raspberry Almond Magnum Ice Creams Recipe in an airtight container in the freezer. This prevents them from absorbing any odors and keeps their texture intact.
Freezing
These ice creams freeze extremely well. Just make sure they are fully coated and set before wrapping tightly or placing in sealed containers. They will keep perfectly for up to two weeks, giving you a ready-to-eat vegan dessert anytime.
Reheating
Reheating doesn’t apply here, but letting the ice creams sit at room temperature for 5 minutes before eating will soften the coating slightly and unlock their full flavors and creamy texture.
FAQs
Can I use frozen raspberries instead of fresh for the Vegan Raspberry Almond Magnum Ice Creams Recipe?
Absolutely! Frozen raspberries work perfectly and can even make the blending process easier since they’re already chilled. Just thaw slightly for smoother blending if needed.
Is it necessary to soak the cashews?
Soaking cashews ensures a smoother, creamier texture that mimics traditional ice cream. If you’re short on time, you can use raw cashew butter, but soaking is best for optimal results.
Can I substitute almond butter with another nut or seed butter?
You can try sunflower seed butter or cashew butter, but almond butter gives that unmistakable nutty flavor that is central to this recipe’s charm. Each substitution will create a slightly different but delicious result.
What if I don’t have cacao butter for the coating?
Cacao butter is key for the crisp Magnum-like shell, but you could substitute with cocoa powder mixed with coconut oil for a softer coating. Keep in mind it won’t have the exact same texture or shine.
How long do these Vegan Raspberry Almond Magnum Ice Creams Recipe bars last in the freezer?
Stored properly in an airtight container, you can enjoy them for up to two weeks while maintaining their best texture and flavor.
Final Thoughts
Honestly, there is something truly magical about creating your own Vegan Raspberry Almond Magnum Ice Creams Recipe at home. It feels so rewarding to enjoy an elegant, creamy, and beautifully balanced dessert made from wholesome ingredients. This recipe is a great way to delight yourself and your loved ones with something fresh, vibrant, and decadently nutty. I encourage you to dive into this fun process and make your freezer just a little happier. You won’t regret it!
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Vegan Raspberry Almond Magnum Ice Creams Recipe
- Total Time: 6 hours 20 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
These Vegan Raspberry Almond Magnum Ice Creams are a creamy, dairy-free treat bursting with fresh raspberries and rich almond flavors. Made with soaked cashews and coconut cream for smoothness, they are coated in a luscious cacao butter almond shell, delivering an indulgent yet wholesome frozen dessert perfect for warm days or anytime you crave a refreshing, plant-based ice cream.
Ingredients
Ice Cream Filling
- ½ cup cashews (soaked)
- Âľ cup coconut cream (or chilled canned coconut milk)
- 1 cup fresh raspberries
- ÂĽ cup pure maple syrup
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil (solid)
- 8 tablespoons almond butter
Coating
- ½ cup cacao butter
- 4 tablespoons pure maple syrup
- 1 teaspoon vanilla bean paste
- pinch sea salt
- freeze dried raspberries (optional, for garnish)
Instructions
- Prepare the Ice Cream Filling: Add soaked cashews, coconut cream, fresh raspberries, pure 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 well combined for a rich texture.
- Assemble the Ice Cream Molds: Spoon 2 teaspoons of almond butter into the bottom of each of the 4 silicone ice-cream molds. Pour the prepared raspberry ice cream mixture over the almond butter, filling the molds, then insert a wooden lolly stick into each mold as a handle for easy eating.
- Freeze the Ice Cream: Place the filled molds in the freezer for 6 hours or until completely set. Once frozen, remove the ice creams from the molds carefully and return them to the freezer while preparing the coating to keep them firm.
- Prepare the Coating: Melt the cacao butter gently over a double boiler (bain-marie). Once melted, whisk in the remaining ingredients: pure maple syrup, vanilla bean paste, and a pinch of sea salt to create a smooth, flavorful coating.
- Coat the Ice Cream Bars: Line a baking tray with parchment paper. Dip each frozen ice cream bar into the melted cacao butter coating, ensuring they are fully covered. For an extra thick shell, dip again for a second coating if desired. Optionally, garnish with freeze dried raspberries while the coating is still wet.
- Serve or Store: Serve the ice cream bars immediately for best texture or store them in an airtight container in the freezer to enjoy later.
Notes
- Soak cashews in hot water for at least 4 hours or overnight for the creamiest texture.
- If using canned coconut milk instead of coconut cream, chill it overnight and only use the solid cream part.
- Silicone molds work best for easy removal of the ice creams.
- Ensure the cacao butter is not overheated to preserve its delicate flavor.
- The ice cream bars keep well stored in the freezer for up to 2 weeks.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
