Salted Caramel and 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!
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
* 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.