Almond Magnum Ice Cream (Vegan) (Print Version)
Creamy cashew ice cream bars with dark chocolate shell and almonds - naturally sweetened and dairy-free.
# Ingredients You'll Need:
→ Ice Cream Filling
01 -
1 cup raw cashews, soaked for 2 hours or more
02 -
4 Medjool dates, pitted and soaked with the cashews
03 -
1 cup full-fat coconut milk or coconut cream
04 -
1 teaspoon pure vanilla extract
→ Chocolate Almond Coating
05 -
3/4 cup raw cacao butter, chopped
06 -
3/4 cup raw cacao powder
07 -
3-4 tablespoons pure maple syrup
08 -
Pinch of sea salt
09 -
1/2 cup almonds, chopped, sliced, or slivered
# Step-by-Step Instructions:
01 -
Rinse and drain the soaked cashews and dates. Add them to a blender with the remaining filling ingredients and blend until completely smooth.
02 -
Pour the mixture into silicone ice cream molds and insert wooden popsicle sticks. Place flat in freezer for about 2 hours to firm up completely.
03 -
Bring 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 melted, carefully remove bowl with oven mitts and set aside.
04 -
Add cacao powder to the melted cacao butter and mix well with a spoon or whisk until no lumps remain. Pour in maple syrup and stir to fully combine. Add sea salt and almonds, pour into a tall glass or jar, and let cool for at least 15 minutes.
05 -
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 in an airtight container in the freezer for up to 3 months.
# Extra Tips & Details:
01 -
If short on time, cover cashews and dates with boiling water for 15 minutes instead of soaking for 2 hours
02 -
You can skip the soaking step altogether if using a high-powered blender like Vitamix
03 -
Coconut oil can substitute cacao butter but will add strong coconut flavor unless refined oil is used
04 -
The chocolate shell recipe yields extra for easy dipping - remainder can be used to make homemade chocolate bark
05 -
Defrost frozen bars at room temperature for 10 minutes before eating