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
Scale
Ice Cream Filling
- ½ cup cashews (soaked)
- 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 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
