Vegan Raspberry Almond Magnum Ice Creams

Name: Vegan Raspberry Almond Magnum Ice Creams
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: ½ cup cashews (soaked *see notes); ¾ cup coconut cream (or chilled canned coconut milk *see notes); 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; ½ cup cacao butter; 4 tablespoons pure maple syrup; 1 teaspoon vanilla bean paste; pinch sea salt; freeze dried raspberries (optional, for garnish)

Prep 20m

4 servings

hard

Ingredients

½ cup cashews (soaked *see notes)
¾ cup coconut cream (or chilled canned coconut milk *see notes)
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
½ cup cacao butter
4 tablespoons pure maple syrup
1 teaspoon vanilla bean paste
pinch sea salt
freeze dried raspberries (optional, for garnish)

Instructions

1. For the ice cream, add cashews, coconut cream, raspberries, maple syrup, almond extract, vanilla extract, and coconut oil to a high-speed blender and blitz until smooth and creamy. 2. Add 2 teaspoons of almond butter to the bottom of 4 silicone ice-cream molds. Fill with the raspberry ice cream mixture and insert a wooden lolly stick into each. 3. Freeze for 6 hours or until completely set then remove the ice creams from their molds.⁣ Place them back in the freezer while you prepare the coating. 4. Melt the cacao butter over a double boiler (bain-marie) and whisk in the remaining ingredients. 5. Line a baking tray with some parchment paper. Dip the ice cream bars in the coating, repeat for a second coating if you like!⁣ 6. Serve immediately or store in the freezer in an airtight container.

ice cream bars MAGNUM