Creamy and delicious vanilla ice cream with salted caramel swirls all enrobed in thick dark chocolate – these homemade magnum ice creams are easy to make, naturally vegan and dairy-free and gluten-free, too. They are perfect on a hot summer’s day. If you don’t have ice lolly moulds, use silicone cupcake cases instead.
By Nourishing Amy
Dark Chocolate Caramel Ice Creams
Prep Time: 20 x minutes + cooling
Serves: 46 People
70g cashew nuts
120g coconut cream (the solid part from a tin of coconut milk)
2 tbsp maple syrup
½ tsp vanilla essence
10g smooth almond butter
1 tbsp maple syrup
½ tsp coconut oil, melted
Pinch of salt
150g 70% Dark Chocolate
Crushed nuts/coconut/rose petals
1. Soak the cashew nuts overnight or for at least 8 hours in filtered water. Drain and rinse before use.2. Add the cashews, coconut cream, maple syrup and vanilla to a high-speed blender and blend until really smooth.3. Make the caramel by whisking all the ingredients until smooth.4. Fill each ice cream lolly mould halfway with the ice cream mix, add on some caramel and fill almost to the top with more ice cream and add on some more caramel. Use a small knife to swirl the caramel through. Insert lolly sticks into the ice creams and set in the freezer for 4-6 hours or overnight, or until set.5. Melt the chocolate and place in a small cup to fill about ¾ full (you will ha some chocolate leftover at the end, but it is easier to have mor when coating the ice creams). When ready, remove the ice cream from the mould, dip into the chocolate cup to cover completely, allow any excess to drip off and then place on a parchment lined tray. Drizzle over some extra chocolate and quickly sprinkle with any nuts/coconut/rose petals and keep in the freezer until ready to eat.