Creamy and delicious homemade magnum ice creams with three layers: one vanilla, one chocolate and one cherry chia jam layer. Dip these no-churn ice creams into Pink Himalayan Dark Chocolate for a luscious vegan and dairy-free homemade ice cream to enjoy all summer long.
By Nourishing Amy
Black Forest Magnums
Prep Time: 20 minutes plus overnight chilling
Serves: 6-8 People
1½ cups frozen cherries
2 tbsp maple syrup
2 tbsp water
1 tbsp chia seeds
1 cup coconut cream* (plus 2 tbsp coconut milk, if needed) from two tins of full-fat coconut milk
1 cup cashews
⅓ cup sugar
1 tsp vanilla essence
1 tbsp olive oil or vodka
A pinch of salt
1 ½ tbsp cocoa powder, sifted
2 Divine Pink Himalayan Dark Chocolate bars
1 tbsp coconut oil
Nuts, seeds, coconut, cacao nibs
Prepare for the ice creams: chill two cans of full-fat coconut milk in the fridge overnight. Cover the cashews with water and leave overnight (or soak in boiling water for 1 hour). Drain and rinse the cashews when ready to use. Scoop the solid part of the coconut milk cans, this is the coconut cream we use for the ice creams.
Make the chia jam: add the cherries, maple syrup and water to a saucepan and allow to bubble over a high heat for 10 minutes, stirring often. Stir in the chia seeds and remove from the heat. Allow to cool and then blend until smooth.
For the ice creams: to a blender, add the coconut cream, rinsed cashews, sugar, vanilla, olive oil or vodka and salt and process till really smooth and creamy. Add the coconut milk, if needed.
Pour half the mix into a bowl and sift in the cocoa powder. Whisk until creamy and chocolatey.
Into silicone ice cream molds: spread 1 heaped teaspoon of chia jam into each ice cream to cover the base. Pour over some vanilla ice cream mix, some chocolate ice cream and more vanilla and more chocolate. Use a toothpick to swirl through the ice creams. Insert lolly sticks into each ice cream and tap down on the surface to remove any air bubbles.
To chill: carefully transfer to the freezer and leave to set for 6-8 hours or overnight.
For the coating: break up and chocolate and melt together with the coconut oil. Pour into a glass jar.
To coat the ice creams: dip each ice cream into the chocolate, allowing the excess to drip off. Decorate with nuts, seeds, cacao nibs etc.
To enjoy: eat straight away as the chocolate sets quickly or store in a sealed bag in the freezer for 1 month.