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Making ice cream at home is really simple and allows us to combine the flavors we like the most, combine textures, play with colors, and it doesn’t take that long. Summing up, we just don’t do it if the laziness wins, but it has to be a really strong laziness.
Sometimes it seems easier to buy something at the supermarket and store it in the freezer for when you feel like it, and that’s true, but making our own ice creams not only allows us to be creative when it comes to flavors but also allows us to create healthier and nutritious ice creams, which is always a very positive point, considering that we can’t resist to a good ice cream on hot days, so we can eat without so much damage. Of course, we can also make homemade ice creams full of less healthy ingredients, but the end result will always be more natural than buying ice creams loaded with additives and nasty ingredients.
“Oh, but I don’t care about any of this, if it’s to eat ice cream I don’t mind that it’s not healthy!” I agree! Buuuuut, if you are passionate for ice creams like me, you will want to eat one almost every single day, and then maybe it’s better to pay attention to what kind of ingredients are part of our ice cream. It doesn’t mean that a homemade ice cream has less calories than a supermarket ice cream, but that’s not what I’m talking about when I talk about health. It may have more calories, but it certainly has more nutrients too.
This thing of making ice creams at home has been with me since childhood, who doesn’t remember sticking ice cream sticks in those strawberry flavored mini fresh cheeses and taking them to the freezer? Or to see our mothers making a kind of fruit smoothie which then they put in some ice cream molds and were the best thing in this life? Hmmmm beautiful memories, I can still the taste and the excitement.
Now I’ve grown a little (isn’t it?), but the love for ice creams hasn’t vanished, in fact, I think it even grew proportionally!
I’m not much picky with ice creams, but one type of ice cream I’ve always loved was Magnum ice cream, creamy inside and covered in crunchy chocolate. That sound of chocolate breaking with every bite is something divine, don’t you think? What if I told you that making this kind of ice cream at home is super easy too? You do not believe? So let’s go to the recipe and I’ll explain everything.
CREAMY | CRUNCHY | CHOCOLATY | SATIATING | DELICIOUS | GLUTEN FREE | SIMPLE | IRRESISTIBLE
Making “Magnuns” at home is actually a lot easier than it sounds!
In this recipe we have a base made of cashews, coconut milk, instant coffee, cocoa and maple syrup, combined with a simple date caramel and covered with chocolate with chopped almonds.
All you need are silicone ice cream molds (to make it easier to unmold) and a food processor. Put all the ingredients of the ice cream base in the food processor and grind until you get a smooth cream, then grind the dates with a pinch of salt until they turn into a cream, or at least until they are crushed. Place the base cream in the molds, sprinkle with powdered instant coffee, and finish with the date caramel. Take it to the freezer for about 8h.
Then you just need to melt the chocolate with a little bit of coconut oil, mix the almonds and cover the ice creams previously made. You can eat it right away, or take it back to the freezer for later. They look amazing!!! Ultra creamy inside and super crunchy on the outside!
The chocolate chips I used to melt were Dragon SuperFoods Choco Drops Mylky. They are currently my favorites. I love the way they melt easily, I love the fact that it’s a chocolate made with very few ingredients and all of them simple, like cocoa paste, coconut sugar, coconut cream and cocoa butter, and on top of that being all of organic origin. And of course, most importantly, the taste, sweet and velvety! It is without a doubt the perfect plant based alternative to the traditional milk chocolate.
And now that I’ve said everything and a little bit more, it’s time to get to know the ingredients and step-by-step instructions to make these divine coffee and chocolate ice creams! (Yes because it is urgent to supply the freezer with them)
FOR THE ICE CREAM BASE
1 cup and 1/2 (120gr) of raw cashews
1 can of 400gr of coconut milk
4 flat dstspn of raw cocoa powder
1 dstspn instant coffee
3 tbsp of maple syrup
FOR THE DATE CARAMEL
100gr of medjol dates
1 pinch of salt
FOR CHOCOLATE COVERAGE
130gr Vegan Dragon SuperFoods Choco Drops Mylky
2 dstspn of solid coconut oil
50gr of chopped almonds
Extra instant coffee to sprinkle
FOR THE ICE CREAM BASE
1 cup and 1/2 (120gr) of raw cashews
1 can of 400gr of coconut milk
4 flat dstspn of raw cocoa powder
1 dstspn instant coffee
3 tbsp of maple syrup
FOR THE DATE CARAMEL
100gr of medjol dates
1 pinch of salt
FOR CHOCOLATE COVERAGE
130gr Vegan Dragon SuperFoods Choco Drops Mylky
2 dstspn of solid coconut oil
50gr of chopped almonds
Extra instant coffee to sprinkle
1- Start by placing the coconut milk can in the fridge 8 hours before you actually start the recipe, so that the cream solidifies. You’ll just use the solid part and discard the water that remains in the can.
2- Put the cashews to soak for about 10 minutes, as well as the dates. The water for soaking the dates should be hot water.
3- Start by making the date caramel, placing the soaked dates, the salt and about 6 tablespoons of the soaking water in a food processor. Grind until creamy or until the dates are completely crushed.
4- Remove from processor and reserve.
5- Put the soaked cashews, the solid cream from the coconut milk can, the cocoa, the coffee and the maple syrup in the food processor and grind until you get a creamy result.
6- Divide the cream you just made into 5 ice cream molds and smooth the surface with a spoon.
7- Dusting with powdered instant coffee.
8- Finish with a thin layer of date caramel.
9- Insert the ice cream stick and take it to the freezer for about 8 hours so that it solidifies well.
10- After 8 hours, melt the chocolate together with coconut oil in a bain marie, and as soon as it is melted add the almonds and mix with a spoon.
11- Remove the ice creams from the freezer and with the help of a spoon, cover them completely with the melted chocolate. This process should be done one by one, and as you cover the ice cream, stick them in a styrofoam base or something you can get the ice cream standing up.
12- You can eat immediately or take it to the freezer to solidify even more and create a more crunchy topping.
13- To keep them in the freezer, make sure you cover them with aluminum foil or in a tightly closed tupperware to prevent to form ice on the surface.
1- Start by placing the coconut milk can in the fridge 8 hours before you actually start the recipe, so that the cream solidifies. You’ll just use the solid part and discard the water that remains in the can.
2- Put the cashews to soak for about 10 minutes, as well as the dates. The water for soaking the dates should be hot water.
3- Start by making the date caramel, placing the soaked dates, the salt and about 6 tablespoons of the soaking water in a food processor. Grind until creamy or until the dates are completely crushed.
4- Remove from processor and reserve.
5- Put the soaked cashews, the solid cream from the coconut milk can, the cocoa, the coffee and the maple syrup in the food processor and grind until you get a creamy result.
6- Divide the cream you just made into 5 ice cream molds and smooth the surface with a spoon.
7- Dusting with powdered instant coffee.
8- Finish with a thin layer of date caramel.
9- Insert the ice cream stick and take it to the freezer for about 8 hours so that it solidifies well.
10- After 8 hours, melt the chocolate together with coconut oil in a bain marie, and as soon as it is melted add the almonds and mix with a spoon.
11- Remove the ice creams from the freezer and with the help of a spoon, cover them completely with the melted chocolate. This process should be done one by one, and as you cover the ice cream, stick them in a styrofoam base or something you can get the ice cream standing up.
12- You can eat immediately or take it to the freezer to solidify even more and create a more crunchy topping.
13- To keep them in the freezer, make sure you cover them with aluminum foil or in a tightly closed tupperware to prevent to form ice on the surface.
*This recipe was supported by Pronatural.com.pt
* You can find the DRAGON SUPER FOODS CHOCO DROP MILKY in the Pronatural online store with 10% discount when using the TAVG.
*This recipe was supported by Pronatural.com.pt
* You can find the DRAGON SUPER FOODS CHOCO DROP MILKY in the Pronatural online store with 10% discount when using the TAVG.
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Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!