Salted Caramel & Raspberry Vegan Magnum Ice Creams

These homemade salted caramel & raspberry chia jam vegan ‘magnum’ style ice-creams are dairy-free, with refined sugar free fillings & sure to satisfy all your ice-cream cravings this summer! 

The sun’s out, which means my ice-cream cravings are at 200%… So only a bit more than when it’s any other type of weather.

I’ve already got recipes for Rainbow ice-lollies  , 100% fruit Smoothie Ice lollies and Pistachio Avocado Ice-cream , but for when you’re really craving some chocolate and something a bit more decadent then these Vegan salted caramel OR raspberry chia jam magnum style ice-creams definitely hit the spot!

With a Cashew nut and coconut cream ice-cream base, and a medjool date caramel or raspberry & chia ‘jam’ filling. These ice-creams are 100% dairy-free, with refined sugar free fillings and 100% Vegan.

Plus, the ‘salted’ caramel layer is so much healthier than your standard one, as it’s made froma  mixture of medjool dates ( for a delicious sweetness) and tahini paste, which you know I love to add into everything!

Also, not to oversell these, but when you’re making these ice-creams for yourself – you can add as much ‘filling’ to ice-cream ratio as you want! Especially if you’re feeling particularly cheeky! I’ve found that I prefer constructing them so the filling is more in the middle of the ice-creams but another great way is to fill up the molds 3/4 with the ice-cream mix and them simply pour the filling to the top of the mold and level out evenly.

In terms of chocolate coating, I’ve included the recipes for my own suggestions but you really can mix things up depending on what your favourites are.

Tip* When it comes to the refined sugar free raspberry chia jam filling, it is just as easy to swap these out with other berries like strawberry or blueberry. Yumm!

If you give these a go then let me know what you thought, in the comments below. Also feel free to tag me in your creations @Alphafoodie.

Vegan Magnum Ice-Cream Recipes:

Makes: 8 ice creams

Preparing Time: >30 minutes ( not including freezing time)

Ingredients

For the vegan vanilla ice-cream base:

  • 1 cup cashews (presoaked overnight – or for at-least six hours)
  • 1/2 cup coconut butter
  • 2 tBsp maple syrup
  • 1/2 cup coconut yogurt
  • 1 vanilla bean

For the caramel filling:

  • 10 pitted medjool dates 
  • pinch of salt
  • 2 tbsp tahini (or almond butter or peanut butter)
  • 1 Tablespoon coconut oil (optional)
  • 1 tbsp maple syrup
  • A bit of water (if not blending)

For the raspberry chia filling:
vegan raspberry chia jam

  • 1 cup raspberries
  • 1/4 tsp vanilla extract
  • 2 tBsp maple syrup
  • 2 tBsp chia seeds

For the chocolate coating:

  • dark or milk or white chocolate (or all 3 of them) from your favourite dairy-free brand

Directions

  1. To make the caramel filling, it is as simple as blending all of the ingredients to a smooth consistency. Tip* If the dates are hard then simply soak them in some boiling water for a few minutes to soften.               
  2. To make the raspberry chia jam filling, mash the raspberries together with the vanilla extract and maple syrup. Then add the chia seeds and stir well.
    vegan raspberry chia jam
    Set aside, to allow the chia seeds to absorb some of the liquid and thicken. Store in a glass container in the fridge.
    vegan raspberry chia jam
  3. To make the vanilla base, make sure you are using cashews that have soaked in water for at least 6 hours. Mix all the ingredients in a high-speed blender/food processor until you obtain a smooth homogeneous mixture.
    vegan salted caramel
  4. To make the caramel ice cream, first pour some vanilla base into the ice lolly siicone mould.

    Then add a bit of caramel to the middle.
     These Vegan salted caramel & Raspberry chia jam vegan 'magnum' style ice-creams are dairy-free, refined sugar free & sure to satisfy! 
    Cover it with more vanilla base. Insert the ice cream sticks and freeze (best overnight).
     These Vegan salted caramel & Raspberry chia jam vegan 'magnum' style ice-creams are dairy-free, refined sugar free & sure to satisfy! 
     These Vegan salted caramel & Raspberry chia jam vegan 'magnum' style ice-creams are dairy-free, refined sugar free & sure to satisfy! 
  5. To make the raspberry chia ice cream, first pour some vanilla base into the ice lolly silicone mould, then add some of the raspberry chia jam. You can also just add a few fresh raspberries, cut in two. Insert the ice cream sticks and freeze (best overnight).
     These Vegan salted caramel & Raspberry chia jam vegan 'magnum' style ice-creams are dairy-free, refined sugar free & sure to satisfy! 
  6. Melt your choice of chocolate. For my ice creams, I am using all 3 types – dark, milk, and white. It’s best to melt it on a double boiler but you can also do it quicker in the microwave.

    Take the ice creams from the freezer and dip them quickly into the melted chocolate.
     These Vegan salted caramel & Raspberry chia jam vegan 'magnum' style ice-creams are dairy-free, refined sugar free & sure to satisfy! 
     These Vegan salted caramel & Raspberry chia jam vegan 'magnum' style ice-creams are dairy-free, refined sugar free & sure to satisfy! The chocolate coating should harden very quickly and you can then lay down the ice cream on a plate or baking paper while you prepare the rest. Keep the ice creams in the freezer until you are ready to enjoy them.
  7. You can achieve different effects by:
    – sprinkling some crushed peanuts on top of the ice cream as soon as you take it out of the chocolate.
     These Vegan salted caramel & Raspberry chia jam vegan 'magnum' style ice-creams are dairy-free, refined sugar free & sure to satisfy! 
    – mixing some crushed peanuts in the melted chocolate and then dipping the ice cream.


    – dipping the ice cream first in, say, white chocolate, then in dark only half way through.
     These Vegan salted caramel & Raspberry chia jam vegan 'magnum' style ice-creams are dairy-free, refined sugar free & sure to satisfy! 
     These Vegan salted caramel & Raspberry chia jam vegan 'magnum' style ice-creams are dairy-free, refined sugar free & sure to satisfy! 
    – using a brush or a fork to make some strokes with a different chocolate from the one you dipped the ice cream into.

     These Vegan salted caramel & Raspberry chia jam vegan 'magnum' style ice-creams are dairy-free, refined sugar free & sure to satisfy! 
    – mixing white and dark chocolate together (make sure not to stir too much) and then dipping the ice cream in the mixture, for a marbled effect.

This post may contain affiliate links which means, at no additional cost to yourself, I may earn a commission if you purchase an item having clicked a link on this page. 

Salted Caramel & Raspberry Vegan Magnum Ice Creams

Salted Caramel & Raspberry Vegan Magnum Ice Creams

Yield: 8 Ice-creams
Prep Time: 30 minutes
Total Time: 30 minutes

These homemade salted caramel & raspberry chia jam vegan 'magnum' style ice-creams are dairy-free, with refined sugar free fillings & sure to satisfy all your ice-cream cravings this summer! 

Ingredients

For the vegan vanilla ice-cream base:

  • 1 cup cashews (presoaked overnight - or for at-least six hours)
  • 1/2 cup coconut butter
  • 2 tBsp maple syrup
  • 1/2 cup coconut yogurt
  • 1 vanilla bean

For the caramel filling:

  • 10 pitted medjool dates 
  • pinch of salt
  • 2 tbsp tahini (or almond butter or peanut butter)
  • 1 Tablespoon coconut oil (optional)
  • 1 tbsp maple syrup
  • A bit of water (if not blending)

For the raspberry chia filling:

  • 1 cup raspberries
  • 1/4 tsp vanilla extract
  • 2 tBsp maple syrup
  • 2 tBsp chia seeds

For the chocolate coating:

  • dark or milk or white chocolate (or all 3 of them) from your favourite dairy-free brand

Instructions

  1. To make the caramel filling, it is as simple as blending all of the ingredients to a smooth consistency. *                
  2. To make the raspberry chia jam filling, mash the raspberries together with the vanilla extract and maple syrup. Then add the chia seeds and stir well.
  3. Set aside, to allow the chia seeds to absorb some of the liquid and thicken. Store in a glass container in the fridge.
  4. To make the vanilla base, make sure you are using cashews that have soaked in water for at least 6 hours. Mix all the ingredients in a high-speed blender/food processor until you obtain a smooth homogeneous mixture.
  5.     To make the caramel ice cream, first pour some vanilla base into the ice lolly silicone mould. Then add a bit of caramel to the middle.
  6. Cover it with more vanilla base. Insert the ice cream sticks and freeze (best overnight).
  7. To make the raspberry chia ice cream, first pour some vanilla base into an ice cream mould, then add some of the raspberry chia jam. You can also just add a few fresh raspberries, cut in two. Insert the ice cream sticks and freeze (best overnight).  
  8. Melt your choice of chocolate. For my ice creams, I am using all 3 types - dark, milk, and white. It's best to melt it on a double boiler but you can also do it quicker in the microwave.
  9. Take the ice creams from the freezer and dip them quickly into the melted chocolate. The chocolate coating should harden very quickly and you can then lay down the ice cream on a plate or baking paper while you prepare the rest. Keep the ice creams in the freezer until you are ready to enjoy them.

Notes

* If the dates are hard then simply soak them in some boiling water for a few minutes to soften. 

You can achieve different effects by:

- sprinkling some crushed peanuts on top of the ice cream as soon as you take it out of the chocolate.
- mixing some crushed peanuts in the melted chocolate and then dipping the ice cream.
- dipping the ice cream first in, say, white chocolate, then in dark only half way through.
- using a brush or a fork to make some strokes with a different chocolate from the one you dipped the ice cream into.
- mixing white and dark chocolate together (make sure not to stir too much) and then dipping the ice cream in the mixture, for a marbled effect.

To save this vegan magnum ice-cream recipe for later: 

 

2 Comments

  1. Zahra Armin

    Hi thank you for your recipes

     

Leave a Comment

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.