If you’re not familiar with Magnum ice creams, they are dense, decadent popsicles that begin with ice cream and are decked out with all sorts of fun toppings like a chocolate shell, almonds, caramel, and coconut shavings. This recipe is a healthier alternative to the original, using a cashew-coconut ice cream, date caramel, and a raw cacao shell. Yum!
FOR THE ICE CREAM FILLING:
- 1/2 cup cashews, soaked overnight
- 1/2 cup coconut cream
- 1 teaspoon vanilla bean powder
- 1/8 cup maple syrup
FOR THE SALTED CARAMEL:
- 6 pitted Medjool dates
- 1/4 cup coconut cream
- A pinch of Himalayan salt
- 1/2 teaspoon vanilla bean powder
FOR THE CHOCOLATE SHELL:
- 1/4 cup melted coconut oil
- 1/3 cup raw cacao powder
- 1/8 maple syrup
FOR THE TOPPINGS:
- Crushed raw almonds
- Shredded coconut
- Buckwheat groats
1. Place all the ice cream ingredients into the blender and mix until you have a smooth mixture.
2. Pour the ice cream mixture into the moulds until they are 3/4 full (make sure not to fill them up completely so you have some space left for the caramel).
3. Add the wooden sticks and place the filled moulds into the freezer for about 1 hour (the ice cream should be quite firm already).
4.In the meantime, prepare the salted caramel filling by placing all ingredients into the blender and mixing them until you get a creamy texture (this will take some patience and you will have to use your blender stick to mash up the dates).
5. Once you reach the desired texture, spread the caramel evenly into the remaining 1/4 of the moulds.
6. Place the moulds back into the freezer for 1-2 hours until the caramel has hardened up.
7. Combine all the raw chocolate ingredients in a bowl and mix until you get a smooth chocolate mixture.
8. Dip each popsicle into the chocolate, top with crushed almonds if desired, and place them on a baking sheet in the freezer to dry. Make sure to let them defrost for about 3-5 minutes at room temperature before eating.