Vegan Magnum Copycat Recipe
A creamy and delicious dairy free vegan magnum copycat recipe, made without an ice cream maker!
Servings 5 ice creams
Calories 534kcal
Ingredients
- 1 cup cashews soaked in hot water for 5-10 minutes
- 200 ml coconut milk or coconut cream
- ¼ cup maple syrup can also use agave syrup
- 1 teaspoon vanilla extract
- 1 pinch of salt
- 250 grams dark chocolate chips dairy free
Instructions
- In a blender add the soaked cashews, coconut milk / cream, maple syrup, vanilla extract and salt. Blend for 30 seconds or until smooth (the smoother the better!)
- Pour the mixture into ice cream moulds with wooden sticks. Freeze for 2 hours or more
- Melt dark chocolate chips in the microwave
- Remove the ice creams from the mould and either dip the ice creams in the melted chocolate, or you can paint the melted chocolate on the ice cream
- Put the ice creams back in the mould and freeze for 30 minutes or more
- The ice creams can be eaten as soon as the melted chocolate hardens or will stay good in your freezer for up to 2 weeks
Video
Nutrition
Calories: 534kcal | Carbohydrates: 48g | Protein: 10g | Fat: 35g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 1mg | Sodium: 63mg | Potassium: 608mg | Fiber: 3g | Sugar: 28g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 186mg | Iron: 4mg