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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!
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. Good thing I basically always have a stash of these vegan magnum ice cream-inspired bars.
I’ve already got recipes for Rainbow ice lollies, 100% fruit Smoothie Ice lollies, and Pistachio Avocado Ice-cream if you’re in the mood for another frozen dessert recipe. Still, when you’re craving some chocolate and something a bit more decadent, then these vegan salted caramel OR raspberry chia jam magnum style ice-cream bars hit the spot!
Plant-based ice cream definitely doesn’t have to give up any flavour or employability. And learning how to make vegan ice cream is super simple. In fact, I have to admit that these are the best vegan ice creams that I’ve had (including shop-bought!)
With a Cashew nut and coconut yogurt ice-cream base, and a Medjool date caramel or raspberry & chia ‘jam’ filling. These stuffed ice creams are 100% dairy-free, with refined sugar-free fillings, and 100% Vegan, to hit all the cravings and veganize magnum ice cream bars in an affordable and delicious way.
Plus, the ‘salted’ caramel layer is so much healthier than your standard one, as it’s made from a mixture of Medjool dates ( for a delicious sweetness) and tahini paste, which you know I love to add to everything!
Also, not to oversell these, but when you’re making this vegan ice cream recipe for yourself – you can add as much “filling” to the 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 then 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 suggestions, but you really can mix things up depending on what your favorites 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- Yummy!
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Vegan Magnum Ice-Cream Recipes
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. You could also make your own raw vegan chocolate using raw cacao powder, cacao butter and a natural sweetener of your choice.
The How-To
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.
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.
Set aside, to allow the chia seeds to absorb some of the liquid and thicken. Store in a glass container in the fridge.
To make the vanilla dairy-free ice cream 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.
To make the caramel ice cream, first pour some vanilla base into the ice lolly silicone mold.
Then add a bit of caramel to the middle.
Cover it with more of the vanilla base. Insert the ice cream sticks and freeze (best overnight).
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).
Melt your choice of chocolate. For my ice creams, I am using all three 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.
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.
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 the dark only halfway through.
– using a brush or a fork to make some strokes with different chocolate from the one you dipped the ice cream into.
– mixing white and dark chocolate (make sure not to stir too much) and then dipping the ice cream in the mixture, for a marbled effect.
Voila – your ice-creams are ready to eat. Simply store in the freezer, in an airtight container.
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.
Salted Caramel and Raspberry Vegan Magnum Ice Creams
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 yogurt coconut or natural
- 1 vanilla pod or powder or paste or syrup
For the caramel filling:
- 10 dates medjool
- 1/8 tsp salt
- 2 tbsp tahini or almond butter or peanut butter
- 1 Tablespoon coconut oil optional
- 1 tbsp maple syrup
- A bit of water or milk 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:
- melted dark chocolate or milk or white (optional)
Instructions
- To make the caramel filling, it is as simple as blending all of the ingredients to a smooth consistency. *
- 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.
- Set aside, to allow the chia seeds to absorb some of the liquid and thicken. Store in a glass container in the fridge.
- 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.
- 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.
- Cover it with more vanilla base. Insert the ice cream sticks and freeze (best overnight).
- 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).
- 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. 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.
Video
Notes
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made these for the kids tomorrow. Will get them to melt the vegan chocolate (white and dark!) in the Bain Maries and will whip what I’ve just done out of the freezer.
Gah I try and eat mostly raw fruits and veggies with rice and beans obvs, and tbh toast, and we often avoid any veganised baked good or cookie because they’re usually stuffed full of sugar, but these look, and from the ice cream and date mix I made, taste, insane! I used date syrup in the date mix instead of maple because we ran out.
So very excited.
Will tag you on IG! Xx
Thank you so much for your comment, Tammy. I am so happy you liked the ice creams. They are one of my favorites and I make them myself all the time. 🙂
would i be able to use coconut milk instead of coconut butter ? and do i soak the cashews in water ?
I don’t think the results would be the same. You could try to use coconut cream though, as it’s thicker. Let me know how it goes if you try 🙂
Can I use any substitute for coconut butter? Thank u
Hi Alhan, you can skip or just use shredded coconut (that’s where the coconut butter comes from)!
Hello
First of all, I need to thanks you so much and congrats you for being what you are !
I thank you a thousand times !
You Are so inspiring! Love looking at your videos, and recipes who look like art!
I please have a question about those ice-creams: if I want to make some and keep them in the freezer for an “emergency time”…. how do you recommend to store them? In a paper? A bag?…
Please excuse me for my very bad English: I’m a (vegan) froggy
Hi Bria,
Thank you so much for your comment. After the ice creams are frozen, you can remove them from the molds and arrange them in a freezer-safe container or reusable freezer bag and take one out as needed. To make sure they don’t stick to each other, I suggest separating them with some parchment paper or beeswax wraps. I hope this helps.
Well done for your recepies
I’m more raw ,but yours are soooooo delicious
And you need to learn me how to make a yoghurts from coconut or any other nut milk
Thank you
Thank you! I’m so glad you’re enjoying my recipes. I actually have a coconut yoghurt coming onto my blog very soon, so keep an eye out ;D
Where is the blender from
Hi,
It’s from nutramilk. I have an affiliate link for it on my shop page.
Hi thank you for your recipes
Hi Zahra,
Awww you’re very welcome :-). Thank you so much for your support x