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By Nourishing Amy

Chocolate Orange Caramel Magnum Ice Creams

timerPrep Time: 20 minutes

groupsServes: 6 People

Thick, creamy and delicious homemade ice creams made without dairy or an ice cream machine. These magnums have an orange and chocolate vanilla ice cream with a gooey caramel layer all covered in a thick layer of Dark Orange and Ginger Chocolate. These are great to make all summer long and are fun to make with little ones. They are also really easy to make, you only need a blender!


For the Ice Cream:

1 cup coconut cream, from 1 full-fat can of coconut milk

1 ¼ cup cashews, soaked

½ cup caster or coconut sugar

1 tsp vanilla essence

½ orange, zested

A pinch of salt

¼ cup Divine 70% Dark Chocolate with Ginger and Orange Bar, chopped

For the Caramel:

4 tbsp peanut or almond butter

2 tbsp maple syrup

A pinch of salt

For the Chocolate:

1 ¼ cup Divine 70% Dark Chocolate with Ginger and Orange Bar, chopped

1 tbsp coconut oil

Suggestions: orange zest, puffed quinoa, cacao nibs


Step 1

Place one 13.5 fluid oz can of full-fat coconut milk in the fridge overnight. Place the cashews in a bowl and submerge with water and leave overnight. Or, cover the cashews with boiling water for 1 hour. Drain the cashews and rinse.

Step 2

Without shaking the coconut milk can, scoop off the solid part (this is the cream) and weigh out 8.5oz.

Step 3

Add the coconut cream, cashews, sugar, vanilla, orange zest and salt to a blender and process until really smooth. Now add in the ¼ cup Divine Chocolate and pulse to combine.

Step 4

For the caramel: stir together the ingredients until smooth.

Step 5

Divide the caramel between 6 ice cream molds and smooth down to make an even layer.

Step 6

Pour the ice cream on top of the caramels to fill the molds. Insert a popsicle stick and tap the trays down on the surface a couple times to remove any air bubbles.

Step 7

Place the trays flat in the freezer for 4-6 hours or overnight.

Step 8

When ready, melt the 1 ¼ cup Divine Chocolate with the coconut oil until smooth and pour into a heat proof cup or jar that’s wide enough for an ice cream to fit into.

Step 9

Working quickly, remove each ice cream in turn from the molds and dip into the chocolate, covering all the sides and allow the excess to drip off. Place onto a line baking tray and sprinkle over the toppings like orange zest, puffed quinoa and cacao nibs. Repeat to make all 6 ice creams.

Step 10

Enjoy straight away or keep in a Ziploc bag in the freezer for 2-4 weeks.

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