It’s summer, it’s boiling hot and I have come up with the tastiest solution to cool down for y’all: Vegan Magnum Ice Cream! 🙂 Magnum used to be my favorite ice cream while growing up and I miss it so much that I just couldn’t resist to create a delectable vegan version! And since I’m all about taking normal recipes to the next level, I included 4 different mouth-watering fillings to satisfy every taste bud out there: homemade vegan Nutella, maracuja, blueberry jam and salted date caramel!
Like this you can choose your favorite filling or simply make them all and have the whole variety out there! They’re perfect to just store in the freezer and pop out when that sweet, cooling craving overcomes you. There also a huge hit with my friends and family so don’t be shy to serve them during parties or celebrations!
It wouldn’t be a real magnum without that creamy milky or white chocolate surrounding it, which is why I decided to seek help from my friends over at iChoc and cover each magnum in a different delicious vegan chocolate shell: super nut, white vanilla, nougat crisp and classic ‘mylk’.
If you’re not familiar yet with iChoc – oh boy you’re missing out! They’re my FAVORITE vegan chocolate brand out there and I’m obsessed with their large variety of flavors. They make all their chocolates with rice milk and furthermore support organic ingredients, environmentally-friendly packaging and fair wages for suppliers in the production of ethical chocolate that goes beyond just veganism! How awesome is that?
I’m hoping they’ll soon add a few more flavors – HINT: please do chocolate chip mint – 😀 but in the meantime I’m celebrating their delicious other flavors! By now their chocolates are available throughout most of Europe, Canada, Australia and many more countries, but for the nearest supplier next to you make sure to contact them on Facebook or Instagram!
Now let’s get back to the ice cream! The inner core of each magnum is made of a creamy, cashew-vanilla base, topped with 4 yummy filling layers and surrounded by the perfect chocolate shell. The fun part is that you can play with the chocolate flavors as much as you like. You can do double coating of white and classic mylk chocolate, or a simple coating with different stripes on top – the options are endless! Hence, this Vegan Magnum Ice Cream is not only incredibly tasty but even more so, very pretty!
Tons of people have told me to start selling those beauties in shops around the world and I might have to start seriously considering this… :)! In the meantime, I’ll provide you with the recipe just so that you won’t have to wait that long and have a delicious way to cool down during summer!
If you decide to give these beauties a try, let me know! Leave a comment and rate it – it’s so helpful to me and other readers. And don’t forget to take a picture and tag me (@thetastyk) and #thetastyk on Instagram! I love seeing what you come up with. Love and enjoy! ♥
For more delicious vegan desserts check out my new book ‘Healthy Sweets & Treats’: www.thetastyk.com/cookbook
– it’s filled with 35+ wholesome recipes that are refined sugar-free, oil-free & mostly gluten-free! With the code summer you can now get the Ebook for $4.99 only!
- Vanilla ice cream:
- ½ cup cashews (soaked overnight)
- ½ cup coconut cream
- 1 tsp vanilla extract/powder
- ⅛ cup maple syrup
Blueberry chia jam:
- ½ cup frozen blueberries
- 1 tsp maple syrup
- 1Tbsp chia seeds
Date peanut caramel:
- 5 Medjool dates, pitted
- 1 tsp peanut butter
- ⅓ cup plant milk
- ¼ tsp vanilla extract/powder
- dash of sea salt
- ½ cup roasted hazelnuts
- 1 Tbsp cacao powder
- ⅛ cup maple/date syrup
- ¼ cup coconut cream
- dash of sea salt
- 2 passion fruits
- 1 tsp maple syrup (optional)
- iChoc variety
- Prepare the fillings first. For the nutella/date caramel simply place all ingredients into a high-speed blender and blend until smooth. Set in the fridge to chill. For the jam, heat up the frozen berries in a sauce pan. Once unfrozen, take them off the heat, place them in a blender and blitz for a few seconds before pouring back into the sauce pan. Add in the maple syrup and chia seeds and combine well. Set aside to let the chia seeds soak.
- For the ice cream, simply place all ingredients into a high-speed blender and blend until you have a creamy smooth mixture.
- Fill your molds with the mixture up until ½-3/4 (depending on how much filling you want), add the wooden stick and place into the freezer for 1 hour (make sure that the wooden stick is covered in ice cream for easier removal).
- Once firm, a a layer of each filling on top and place back into the freezer until completely firm.
- Melt you chocolates and cover each magnum with the respective chocolate flavor. Place on a cooling rack and into the fridge for a few minutes.
- Store in the freezer and take out 1-2 minutes prior to serving!
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