Description
These Vegan Raspberry Almond Magnum Ice Creams are a creamy, refreshing treat perfect for warm days. Made with cashews, coconut cream, and fresh raspberries, they are naturally sweetened with maple syrup and flavored with almond and vanilla extracts. The ice cream bars are coated in a luscious almond-cacao butter shell, creating a deliciously crunchy finish. This dairy-free dessert is nutritious, easy to prepare, and perfect for vegans or anyone looking for a wholesome frozen delight.
Ingredients
Scale
Ice Cream Base
- ½ cup cashews (soaked overnight or for at least 4 hours)
- ¾ cup coconut cream (or chilled canned coconut milk)
- 1 cup fresh raspberries
- ¼ cup pure maple syrup
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil (solid)
- 8 tablespoons almond butter (divided)
Coating
- ½ cup cacao butter
- 4 tablespoons pure maple syrup
- 1 teaspoon vanilla bean paste
- Pinch sea salt
- Freeze dried raspberries (optional, for garnish)
Instructions
- Prepare Ice Cream Base: In a high-speed blender, combine soaked cashews, coconut cream, fresh raspberries, maple syrup, almond extract, vanilla extract, and solid coconut oil. Blend all ingredients until you achieve a smooth, creamy consistency, free of any nut pieces.
- Assemble Ice Cream Molds: Add 2 teaspoons of almond butter to the bottom of each silicone ice cream mold (4 molds in total). Pour the blended raspberry ice cream mixture into the molds, filling them generously but leaving space for insertion of sticks.
- Insert Sticks and Freeze: Place wooden lolly sticks in the center of each filled mold. Freeze the molds for at least 6 hours or until the ice cream is completely firm and set. Once set, remove the ice creams carefully from the molds and keep them stored in the freezer while preparing the coating.
- Prepare Coating: Set up a double boiler (bain-marie) by placing a heatproof bowl over simmering water. Melt the cacao butter gently, stirring frequently. Once melted, whisk in the maple syrup, vanilla bean paste, and a pinch of sea salt until well combined and smooth.
- Coat the Ice Cream Bars: Line a baking tray with parchment paper. Dip each frozen ice cream bar into the warm cacao butter coating, ensuring an even layer covers the entire bar. For an extra thick coating, repeat the dipping process after the first layer sets briefly.
- Optional Garnish and Serve: If desired, sprinkle freeze dried raspberries onto the coated bars while the coating is still wet for a decorative and flavorful touch. Serve the ice creams immediately or store them in an airtight container in the freezer until ready to enjoy.
Notes
- Soaking cashews overnight or for at least 4 hours softens them, resulting in a creamier ice cream texture.
- If coconut cream is unavailable, chilled canned coconut milk works well—chill it in the refrigerator, then scoop out the solid cream portion.
- Using silicone molds makes it easier to remove the ice cream bars without breaking.
- Store leftover coated ice creams in an airtight container to protect them from freezer burn and maintain crispiness of the shell.
- If you don’t have vanilla bean paste, high-quality vanilla extract can be substituted.
