Creamy dairy free no churn ice cream filled, crisp raw chocolate coated, toasted almond sprinkled…”magnums”!
I would LOVE an ice cream maker. In fact I had one in my possession this time last year but not for long seen as it wouldn’t fit in my freezer. In Ireland (and most of the UK) our freezers have drawers, shallow ones…only the lucky people have freezers that are floor to ceiling with shelves to store copious amounts of goodies and of course ice cream bowls.
I love ice cream…my dairy free one of choice being Booja Booja…made from cashews, it’s creamy, rich, each and every spoonful tastes of pure luxury, though it comes with the price tag to warrant/insist upon it! Organic, Raw, Soy Free, Gluten Free, the only downside is the agave.
These Magnums, my take on them, are sweetened with raw organic honey, both the filling and the raw chocolate shell. I also kept it on the relatively low side…I love dark chocolate and the cashew coconut “ice cream” centre doesn’t call for a lot, it has a whole heap of beautiful flavour just as it is.
Friday night was always ice cream night in my house. My dad used to arrive home from work with an ice cream of choice for both me, my brother and I think my mum…though I think I was too wrapped up in my own ice cream enjoyment to take full note of what any one else was doing around me!
As we got a little older our ice cream of choice was always a Magnum. I was always a white chocolate vanilla ice cream centre fan but my dark chocolate loving palate had a longing for one with a bit more contrast. It was a little touch and go when it came to removing the set filling from the moulds. My patience almost got the better of me but once given a little time in a sunny kitchen to soften up a little they wiggled out with relative ease.
Back in to the freezer to fully firm back up for dipping in the raw chocolate which I managed to spill all over the counter top…paying too much attention to coating the ice cream and not enough to the chocolate which I literally poured straight from the jar as I held it sideways! Quickly sprinkled with toasted almonds, 10 minutes in the freezer and they were good to!
Crispy chocolate, creamy centres…a few hours later post dinner my mum and dad dug in to theirs. Take note, they need to be taken out from the freezer before enjoying otherwise they will be far too firm and not at all creamy. Be patient, it will be so worth it!
I have one left which I’ve promised to a friend…I’m not sure it will last long enough for me to give it to her! You know who you are…looks like I’ll just have to make more!
What’s your favourite ice cream treat? Popsicle if you’re stopping by from the other side of the water!
Prep Time: 10 minutes + Overnight
Keywords: raw dessert snack gluten-free grain free low-carb paleo soy-free vegan cashew butter cacao butter
Ingredients (5 servings!)
- 180g (3/4 cup) raw cashew butter
- 180ml (3/4 cup) coconut milk
- 2 tbsp vanilla extract or the beans of half a vanilla pod!
- 2-3 tbsp of raw honey (I only used 2 and found them sweet enough…)
- 2 tbsp (28g) unrefined coconut oil melted
- 60g (1/4 cup) raw cacao butter melted
- 2 tbsp (28g) melted coconut oil
- 30g (1/4 cup) raw cacao powder
- 1.5 tbsp raw honey
- 1 heaped tbsp ground toasted almonds (optional)
For the filling
Blend together all ingredients in your food processor until smooth and creamy. Pour in to five ice pop (popsicle) mold.
Place in the freezer to semi set for 1 – 1.5 hours. At this point slide in you popsicle sticks, leaving a good couple of inches sticking out for easy handling!!!
Return to the freezer overnight to set fully.
For the coating
Once the ice creams have set remove the molds from the freezer and place on the counter top for 10 minutes…this will depend on the temperature of your kitchen. You just want them to melt a little to make it easier to remove them from the mold; gently remove, place on a line tray and return to the freezer whilst you make the coating.
Melt cacao butter and coconut oil in a jug placed in to a large bowl or larger jug of boiling water, whisking occasionally.
Once melted whisk in all other ingredients.
Dip ice creams in the chocolate one at a time. Place each on as you go on to the cold tray that was in the freezer, making sure it’s lined with baking parchment. Sprinkle with almonds if using before the chocolate sets!
Return to the freezer for 5 minutes before serving.
Store ice creams in the freezer. Remove 10-15 minutes before serving to soften up for ultimate enjoyment!